Pineapple Upside Down Cupcakes

Making the Cake Batter

1. In a large mixing bowl, cream together the 1/2 cup softened unsalted butter and 1 cup granulated sugar until the mixture is light and fluffy. This process usually takes about 3-4 minutes using an electric mixer. The air whipped into the butter and sugar helps create a light texture for the cupcakes.
2. Add the 2 large eggs, one at a time, mixing well after each addition. The eggs will help bind the ingredients together, providing structure and moisture to the cupcakes. Stir in 1/2 teaspoon of vanilla extract, which will add a touch of warmth and flavor to the cake.
3. In a separate bowl, whisk together the 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. The flour provides structure, the baking powder helps the cake rise, and the salt balances the sweetness. Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup of milk. Begin and end with the dry ingredients, mixing gently after each addition. Be careful not to overmix, as this could result in dense cupcakes.
4. Once the batter is smooth, scoop it evenly into the prepared muffin cups, filling each one about 2/3 of the way full. You want enough room for the batter to rise without overflowing during baking.
   

   Baking and Serving