Ingredients

Scale

1/2 cup Unsalted Butter
1/2 cup Light Brown Sugar
15–20 slices Canned Pineapple or fresh pineapple rings
15–20 Maraschino Cherries (optional)
1 1/2 cups All-Purpose Flour
1 cup Granulated Sugar
1 1/2 tsp Baking Powder
1/2 tsp Salt
2 Large Eggs
1/2 cup Whole Milk
1 tsp Vanilla Extract
1/2 cup Vegetable Oil

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Instructions

Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners
Melt 1/2 cup of unsalted butter and divide it among the muffin liners, then sprinkle with light brown sugar
Arrange the pineapple slices and maraschino cherries in the liners
In one bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt
In another bowl, whisk the wet ingredients: eggs, milk, vanilla, and oil
Combine the wet and dry ingredients until just mixed
Fill the muffin liners with the batter about two-thirds full
Bake for 20-25 minutes until a toothpick comes out clea
Let cool for 5 minutes, then flip onto a wire rack or platter

Notes

Ensure pineapple is well-drained to avoid soggy bottoms.

Use room temperature ingredients for a smoother batter.

You can easily double this recipe for larger gatherings.

Author: THOMAS
Prep Time: 20 mins
Cook Time: 25 mins
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cupcake
Calories: 300-350 kcal
Sugar: 30-40g
Sodium: 150-200mg
Fat: 15-20g
Saturated Fat: 8-10g
Unsaturated Fat: 7-10g
Trans Fat: 0g
Carbohydrates: 40-50g
Fiber: 1-2g
Protein: 3-4g
Cholesterol: 50-60mg