Pineapple Cupcakes (Print Version)

# Ingredients:

01 - Unsalted butter: 1/4 cup, melted, for caramelized topping.
02 - Brown sugar: 1/2 cup, packed, for the sweet topping.
03 - Pineapple slices: 12 slices, cut to fit muffin tins, for the fruity base.
04 - Maraschino cherries: 12 pieces, for the classic topping.
05 - All-purpose flour: 1 1/2 cups, for the cupcake batter.
06 - Granulated sugar: 1/2 cup, for sweetness in the cake.
07 - Brown sugar: 1/2 cup, packed, for added depth of flavor.
08 - Unsalted butter: 1/2 cup, softened, for a moist cupcake base.
09 - Large eggs: 2, for structure and richness.
10 - Pineapple juice: 1/2 cup, reserved from the can, for flavor and moisture.
11 - Milk: 1/4 cup (whole or 2%), for a tender crumb.
12 - Vanilla extract: 1 tsp, for added flavor.
13 - Baking powder: 1 tsp, for leavening.
14 - Baking soda: 1/2 tsp, for lift.
15 - Salt: 1/4 tsp, to balance sweetness.

# Instructions:

01 - Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin thoroughly.
02 - For the topping, mix melted butter and brown sugar, then distribute evenly in each muffin cup. Place a pineapple slice and a maraschino cherry in each cup.
03 - To make the batter, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
04 - In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with pineapple juice and milk. Mix until just combined.
05 - Spoon the batter over the pineapple and cherries in each cup, filling them 3/4 full.
06 - Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool in the pan for 5 minutes.
07 - Invert the cupcakes by placing a baking sheet over the tin and flipping them. Let cool completely before serving.

# Notes:

01 - Ensure that the muffin tin is well-greased to avoid sticking.
02 - These cupcakes offer a perfect balance of sweet, fruity, and buttery flavors.
03 - Best served fresh but can be stored in an airtight container for up to 2 days.

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