### For the Cake:
* 1 cup all-purpose flour
* 1 tsp baking powder
* ¼ tsp salt
* ½ cup granulated sugar
* ¼ cup unsalted butter, softened
* 1 large egg
* ½ cup pineapple juice (from the can works perfectly)
* ½ tsp vanilla extract
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## 👩🍳 Directions
1. **Preheat oven** to 350°F (175°C). Grease or line a 12-cup muffin tin.
2. In each muffin cup, **pour about 1 teaspoon of melted butter** and **1 tablespoon of brown sugar**.
3. Place **half a pineapple ring** on top of the sugar mixture, then press a **cherry** into the center.
4. In a bowl, whisk together **flour, baking powder, and salt**.
5. In a separate bowl, **cream the butter and sugar** until fluffy. Beat in egg and vanilla.
6. Gradually add the dry ingredients, alternating with **pineapple juice**, mixing until just combined.
7. **Spoon the batter** evenly over the fruit in each cup, about ¾ full.
8. **Bake for 20–25 minutes**, or until golden and a toothpick comes out clean.
9. Let cool in the pan for 5 minutes, then **carefully invert** onto a tray or wire rack. Serve warm or at room temp.
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## 🍒 Tips for Sweet Success
* Use **canned pineapple rings** for easy prep and perfectly sized slices.
* If your cupcakes stick a bit, gently run a knife around the edges before flipping.
* Want extra flair? Brush the cupcakes with leftover pineapple juice before serving.
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## 💛 Final Thoughts
These **Pineapple Upside Down Cupcakes** are the perfect mix of nostalgic comfort and modern-day convenience. They’re sweet, sticky, buttery, and bursting with tropical goodness. Plus, they’re almost too cute to eat…*almost*.
Whether you’re baking for a crowd or a weeknight dessert, this mini version of a classic is guaranteed to turn heads and win hearts.
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Would you like a printable recipe card or a version with cake mix shortcuts? I’m happy to help with that too!
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