Pineapple Upside Down Cupcakes

Ingredients

• 1 can pineapple chunks in pineapple juice
• 1 can pineapple chunks in pineapple juice
• 1/3 cup packed light brown sugar
• 1/3 cup unsalted butter
• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsalted butter, softened
• 1/2 cup pineapple juice
• 1 large egg
• 1/2 tsp vanilla extract
• 3/4 cup heavy cream
• 2 Tbsp granulated sugar
• 12 maraschino cherries

Directions

1. Heat the oven to 350 degrees. Coat 12 muffin cups thoroughly with non-stick cooking spray. Drain both cans of pineapple chunks, saving 1/2 cup of the juice for the batter. Spread the pineapple over several layers of paper towels so it can drain well.
2. Melt 1/3 cup butter in a microwave safe bowl, then blend in the brown sugar. Spoon the mixture into the muffin cups, using about 2 tsp in each one. Place pineapple chunks over the sugar mixture, about 5 per cup. You may not need every piece, but one 20 oz can may come up a little short, so the 2 cans are there for backup. If the chunks are too long to arrange like flowers, just tuck in 5 where they fit unless the pieces are especially large. Set the pan aside.
3. In the bowl of an electric stand mixer, whisk the flour, 3/4 cup sugar, baking powder and salt together. Fit the mixer with the paddle attachment, add the 1/4 cup softened butter and the pineapple juice, and beat until the batter turns smooth, about 1 – 2 minutes. If your paddle does not scrape the bowl as it mixes, pause now and then to scrape the sides and bottom.
4. Add the egg and vanilla extract, mixing until everything is fully incorporated. Portion the batter evenly into the muffin cups, spooning it over the pineapple layer.
5. Bake in the heated oven until a toothpick poked into the center of a cupcake comes out clean, about 23 – 26 minutes. Take the pan out of the oven and let the cupcakes rest for 5 minutes, then loosen the edges with a sharp knife.
6. Set a wire cooling rack on top of the muffin pan, then turn the pan over so the cupcakes release onto the rack. Let them cool completely. Just before serving, pipe the sweetened whipped cream on top of the cupcakes and finish each one with a maraschino cherry.
7. For the sweetened whipped cream: Using an electric hand mixer in a mixing bowl, or a clean stand mixer bowl fitted with the whisk attachment, beat the cream on high speed until soft peaks form. Add the sugar and continue whipping until the peaks are stiff.