INGREDIENTS
Topping:
- ⅓ cup (75g) unsalted butter, melted
- ⅔ cup (135g) packed light brown sugar
- 12 maraschino cherries
- 1 (20 oz) can pineapple slices, drained and each slice cut in half
Cupcake Batter:
- 1½ cups (190g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) sour cream or plain yogurt
- ¼ cup (60ml) milk
INSTRUCTIONS
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin pan (do not use liners).
- Make the topping: Spoon 1 teaspoon of melted butter into each muffin cup, then sprinkle 1 tablespoon of brown sugar on top. Press half a pineapple slice into each, followed by a maraschino cherry in the center.
- Make the batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract and sour cream.
- Add the dry ingredients in three additions, alternating with the milk. Mix until just combined—do not overmix.
- Spoon the batter over the pineapple/cherry layer, filling each cup about ¾ full.
- Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes rest for 5 minutes, then run a knife around the edges and carefully invert the pan onto a wire rack or tray. Allow them to cool before serving.
🎉 Enjoy warm or room temp—these mini tropical treats are perfect for any occasion!
Would you like a printable version or tips for making them ahead of time?