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Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a small bowl, mix melted butter and brown sugar. Spoon about 1 tablespoon of this mixture into the bottom of each cupcake liner.
Place 2-3 pineapple chunks and half a cherry on top of the brown sugar mixture in each liner.
In a large bowl, cream the softened butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Spoon the batter evenly over the pineapple and cherries in each cupcake liner.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Let cupcakes cool in the pan for 5 minutes, then carefully invert them onto a cooling rack so the pineapple topping is on top.
Serving and Storage Tips:
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