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Preheat your oven to 350°F (175°C).
Prepare a muffin tin by lightly greasing each cup or using cupcake liners.
In a small bowl, mix melted butter and brown sugar until combined.
Spoon about 1 tablespoon of the brown sugar mixture into the bottom of each muffin cup, spreading evenly.
Arrange pineapple chunks and a cherry half on top of the sugar mixture in each cup.
Pour cupcake batter evenly over the fruit and sugar layer, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let cupcakes cool in the pan for 5 minutes, then invert onto a wire rack or plate to reveal the caramelized pineapple topping.
Serving and Storage Tips:
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