Preheat your oven to 350F or 180C and generously grease a muffin tin with cooking spray or oil or butter. Keep it aside.
In a saucepan melt brown sugar and butter until light and creamy at low heat. Stir continuously for 2-minutes and don't let it stick to the pan.Use a spoon to pour the caramel in the muffin tin. Spread it out evenly with the back of the spoon.
Cut out pineapple wedge from the pineapple rings and use it to decorate the bottom of the muffin tin. If you want to do it like me, then just add them like a flower. Or else, you can decorate it any other way you want. Add one cherry in the middle and they are done. Keep it aside.
In a large mixing bowl take brown sugar and butter. Use a handheld mixer or stand mixer fitted with a paddle attachment to mix it well until light and fluffy.
Add one egg and mix it in until it disappears. Add some vanilla and whisk it in.
Add sifted flour, baking soda, and baking powder in the bowl. Mix it well. But, do not overbeat it.
Use an ice-cream scoop to scoop out batter and place it in the muffin tin over your caramel pineapple cherry decoration. Spread it even with the back of a spoon.
Bake them at 350F for 10 minutes. Then lower the temperature to 240F and bake for an additional 5 minutes.
Once they are baked, give them enough time to cool down at room temperature. Do not put them in the fridge to speed up the cooling process. It will take away all the moisture. Let it sit at room temperature for 30-minutes or more until completely normal to touch.
Finally, flip it over. It should come out easily. Enjoy!
Pineapple Upside Down Cupcakes
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.
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