Ingredients:

  • 6 tablespoons (85g) Unsalted Butter, melted (for topping)
  • 1/2 cup (100g) Light Brown Sugar, packed (for topping)
  • 12 whole, well-drained Maraschino Cherries
  • 12 canned Pineapple Rings or equivalent chunks, well-drained
  • 1 3/4 cups (210g) All-Purpose Flour, sifted
  • 3/4 cup (150g) Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup (113g) Unsalted Butter, softened (for batter)
  • 2 large Eggs, room temperature
  • 1/2 cup (120ml) Whole Milk, room temperature
  • 1 teaspoon Vanilla Extract
  • 1/2 cup (113g) Unsalted Butter, softened (for frosting)
  • 3 cups (360g) Confectioners’ Sugar, sifted
  • 2 tablespoons Pineapple Juice (optional)
  • 1 teaspoon Dark Rum (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. Melt 6 tbsp of butter. Spoon 1 teaspoon of melted butter into the bottom of each liner. Dust evenly with the brown sugar (about 1 teaspoon per cup).
  3. Place one pineapple ring neatly over the sugar mixture in each liner. Top the centre of the pineapple with one drained Maraschino cherry.
  4. In a medium bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt.
  5. In a separate large bowl, cream the softened butter until pale and fluffy (about 2 minutes).
  6. Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl.
  7. Gradually add the dry ingredients alternately with the milk, beginning and ending with the dry mixture. Mix only until just combined; do not overmix.
  8. Carefully spoon the batter evenly over the fruit topping in each liner, filling them about 2/3 full.
  9. Bake for 18–22 minutes, or until a skewer inserted into the cake part (avoiding the sticky base) comes out clean.
  10. Remove the tin from the oven. Let cool in the tin for exactly 5 minutes.
  11. Place a wire rack over the tin. In one swift motion, invert the tin onto the rack. If any toppings stick, gently place them back onto the corresponding cupcake immediately.
  12. Allow the cupcakes to cool fully before frosting. If making buttercream, beat butter until smooth, then gradually add confectioners’ sugar, alternating with pineapple juice/rum, until light and fluffy.
  13. Pipe or spread frosting onto the cooled cupcake tops.