Pineapple Upside Down Cupcakes
- 1 can (20 oz.) pineapple chunks in juice
- 2/3 cup C&H® Golden Brown Sugar
- 1 cup (2 sticks) unsalted butter, divided
- 12 maraschino cherries, halved
- 2 cups all-purpose flour
- 1 1/4 cups C&H® Granulated Sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Preheat oven to 350°F. Generously grease two 12-cup muffin pans.
Drain pineapple chunks. Reserve 1 cup of juice for batter, adding water, if necessary, to make a full cup. Arrange 2 to 3 pieces of pineapple and a maraschino cherry half on the bottom of each muffin cup.
In a small bowl, mix together brown sugar and 1/2 cup (1 stick) butter (melted). Divide mixture evenly over pineapple and cherries in muffin cups.
In a large bowl, combine all remaining dry ingredients; beat with an electric mixer on low speed until combined. In a separate bowl, combine 1/2 cup (1 stick) butter (softened), eggs, 1 cup reserved juice/water mixture and vanilla, blending well. Add liquid ingredients to dry, beating 2 minutes on medium speed until smooth. Fill muffin cups 2/3 full with batter.
Bake 22 to 30 minutes, or until toothpick inserted into center comes out clean. Cool cupcakes in pan 5 to 6 minutes. Place cookie sheet over top of muffin pan; invert cupcakes so pineapple and cherries are on top.
Cool cupcakes completely before placing in paper cupcake liners.
For fruit topping, instead of pineapple chunks, you can use a can of pineapple rings, cut into pieces.