Ingredients
1/4 cup unsalted butter, melted
1/2 cup light brown sugar
4–5 slices canned pineapple rings
1/3 cup pineapple juice
1 cup all-purpose flour
3/4 cup granulated sugar
1/4 cup vegetable oil
1 large egg
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine melted butter and brown sugar, then divide the mixture evenly into the cups of a muffin tin.
- Place a pineapple ring in each muffin cup and add a maraschino cherry in the center of each ring.
- In a separate bowl, whisk together flour, sugar, baking powder, and salt.
- Add the vegetable oil, egg, milk, and pineapple juice to the dry ingredients and mix until smooth.
- Divide the batter among the muffin cups, pouring it over the pineapple rings.
- Bake the cupcakes for 20-25 minutes, or until a toothpick inserted comes out clean.
- Let the cupcakes cool for 5 minutes before carefully inverting them onto a wire rack.
- Serve the cupcakes warm or at room temperature.
Notes
- Use paper liners or thoroughly grease the muffin tin to avoid sticking.
- If using fresh pineapple, be sure to cut the slices evenly to ensure uniform baking.
- For a vegan version, substitute the egg with a flax egg and use non-dairy milk.
- If storing, place cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 24g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
