- 1 can (20 oz.) pineapple chunks
- 2/3 cup packed light brown sugar
- 1/3 cup unsalted butter, melted
- 1 cup all purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 cup (1/2 stick) unsalted butter, at room temp
- 1/2 cup reserved pineapple juice or milk
- 1 egg
Preheat the oven to 350 degrees F. Spray or grease a nonstick muffin pan.
Drain the pineapple chunks, reserving 1/2 cup juice for the batter, if desired. Place the pineapple on a double layer of paper towels to drain completely.
In a large bowl, combine the flour, sugar, and baking powder. With an electric mixer, mix in the butter and pineapple juice, beating for 2 minutes to make a smooth batter. Beat in the egg.
Spoon the batter over the fruit in the muffin pan, filling each cup three quarters full. Bake in the center of the oven for 30 minutes, or until a cake tester or toothpick inserted into the center comes out clean.
Cool the cupcakes in the pan for 5 minutes, then place a wire rack on top of the muffin pan and invert the cupcakes onto the rack so that pineapple is on top. Let cool completely.
Recipe from The Best Bake Sale Ever Cookbook by Barbara Grunes
Star Rating: 5 out of 5 stars