Pineapple Upside-Down Cupcakes

Name: Pineapple Upside-Down Cupcakes
Ingredients: 6 Tablespoons butter (melted); 3/4 cup brown sugar; 20 oz +8 oz can pineapple chunks in pineapple juice (or substitute fresh pineapple); 12 Maraschino cherries; 1/2 cup unsalted butter (softened to room temperature); 3/4 cup sugar; 2 eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup buttermilk

"Sweet and simple pineapple upside down-cupcakes made entirely from scratch (don’t worry, they’re easy!). A fun twist on a classic recipe...."

INGREDIENTS

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6 Tablespoons butter (melted)

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3/4 cup brown sugar

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20 oz +8 oz can pineapple chunks in pineapple juice (or substitute fresh pineapple)

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12 Maraschino cherries

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1/2 cup unsalted butter (softened to room temperature)

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3/4 cup sugar

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2 eggs

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1 teaspoon vanilla extract

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1 1/2 cups all-purpose flour

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1 1/2 teaspoons baking powder

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1/4 teaspoon salt

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1/2 cup buttermilk

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