Pineapple Cupcakes (Printable Version)
# What You’ll Need:
01 -
1/4 teaspoon salt.
02 -
1/2 teaspoon baking soda.
03 -
1 teaspoon baking powder.
04 -
1 teaspoon vanilla extract.
05 -
1/4 cup milk.
06 -
1/2 cup pineapple juice.
07 -
2 large eggs.
08 -
1/2 cup unsalted butter, softened.
09 -
1/2 cup packed brown sugar.
10 -
1/2 cup granulated sugar.
11 -
1 1/2 cups all-purpose flour.
12 -
12 maraschino cherries.
13 -
12 pineapple rings, sized to fit muffin pans.
14 -
1/2 cup packed brown sugar.
15 -
1/4 cup unsalted butter, melted.
# Steps To Make It:
01 -
Wait until they're totally cool before you chow down.
02 -
Carefully flip the muffins onto a baking sheet so the fruit side is up.
03 -
Let the muffins hang out in the pan for just five minutes.
04 -
Pop them in the oven for 20 to 25 minutes.
05 -
Scoop batter into the muffin tins so each is about three-quarters full.
06 -
Go back and forth mixing in dry ingredients and liquids with the butter mix until it's one smooth batter.
07 -
Stir the flour, baking powder, soda, and salt together in a different bowl.
08 -
Pour in the vanilla and mix it real quick.
09 -
Add one egg, blend it in, then do the same with the second egg.
10 -
Beat the softened butter with both sugars until it looks light and creamy.
11 -
Slip a pineapple slice and a cherry into the bottom of each muffin spot.
12 -
Spoon the butter-sugar topping equally into all the muffin tins.
13 -
Stir the melted butter and brown sugar in a bowl till combined for the topping.
14 -
Spritz or grease the muffin tin so nothing sticks.
15 -
Fire up your oven and set it to 350°F (175°C).
# Extra Notes:
01 -
Old-school favorite dessert baked as cupcakes.
02 -
Tastes amazing fresh but holds up for two days sealed up.