Pineapple Upside-Down Cupcakes
Individual pineapple upside-down cupcakes offer a portable version of the classic dessert.
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Instructions
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Preheat oven to 350 F. Line 12 greased jumbo muffin cups with greased parchment or waxed paper.
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Drain pineapple slices, reserving 2 tablespoons of juice.
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Melt butter in a small saucepan. Stir in brown sugar and reserved pineapple juice, then cook over medium heat until the sugar dissolves.
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Spoon 1 tablespoon of the brown sugar mixture into each muffin cup. Place a pineapple ring in each cup, then insert a maraschino cherry into its center.
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In a large bowl, beat eggs with sugar until thickened and lemon-colored. Incorporate oil, sour cream, vanilla extract, and rum extract until the mixture is smooth.
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Combine flour, baking powder, baking soda, and salt in another large bowl. Add this dry mixture to the egg mixture and mix thoroughly.
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Fill the prepared muffin cups two-thirds full. Bake for 28 to 32 minutes, or until a toothpick inserted into a center comes out clean.
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Cool for 5 minutes before inverting the cupcakes onto wire racks for complete cooling.