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Pineapple Upside-Down Cupcakes {2 sizes}


* I used pineapple tidbits for regular-sized cupcakes baked in muffin tins and pineapple rings for oversized cupcakes baked in ramekins.

** The number of ramekins needed will depend on their size. This recipe should make about 6 to 8 oversized ramekin cupcakes.

*** We found that warming these cupcakes in the microwave (for about 10 - 12 seconds) worked just great. They were still deliciously divine when warmed up a couple of days after baking.


1 (14 to 15 oz.) can pineapple tidbits or rings*, drained with juice reserved
3/4 c. brown sugar
2 T. butter
1/8 c. pineapple juice, reserved from draining pineapple
1/4 tsp. ground cinnamon

Vanilla Cupcakes: (or use your favorite vanilla cupcake recipe)
1 c. all-purpose flour
A scant 3/4 c. sugar
1 1/2 tsp. baking powder
Pinch of salt
3 T. butter, at room temperature
1/2 c. whole milk (I also tried it with 2% milk, and it worked fine)
1 egg
1 tsp. vanilla extract
Maraschino cherries for garnish



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