Pineapple Upside Down Cupcakes

Baking and Serving

1. Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs. The tops should be golden brown and the cupcakes should feel firm to the touch. Keep an eye on them to prevent overbaking, as this can dry out the texture.
2. Once baked, remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes. This brief cooling period will help them set slightly, making them easier to remove.
3. After cooling for 5 minutes, carefully invert the cupcakes onto a serving plate. You can gently tap the bottom of the muffin tin or use a small offset spatula to loosen the edges of the cupcakes. The caramelized brown sugar, pineapple, and cherry will be on top, creating a beautiful upside-down effect.
4. Serve the Pineapple Upside Down Cupcakes warm, and enjoy! These are perfect for a special dessert or as a fun addition to a brunch spread.

Serving Suggestions

• Serve these cupcakes with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. The creamy topping pairs wonderfully with the sweet, caramelized fruit and light cake.
• If you want to make these cupcakes a bit more festive, garnish with additional maraschino cherries or a sprinkle of toasted coconut on top for extra texture and flavor.

Notes

• If you prefer a lighter version, you can substitute the butter with unsweetened applesauce or Greek yogurt to reduce the fat content.
• You can also experiment with different fruits for the topping, such as sliced peaches or strawberries, if you want to change up the flavor while maintaining the upside-down concept.
• These cupcakes can be made in advance and stored in an airtight container at room temperature for up to 2 days. They can also be stored in the refrigerator for up to 4 days, but they are best enjoyed fresh for the perfect texture.