Ingredients
- 1/4 cup unsalted butter, for topping
- 1/2 cup light brown sugar, packed (for topping)
- 12 rings fresh pineapple, or canned, drained
- 12 maraschino cherries
- 1/4 cup unsalted butter, softened (for batter)
- 2/3 cup granulated sugar
- 1 large egg, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk, at room temperature
Instructions
- Preheat your oven to 350°F. Generously spray a 12-cup standard muffin tin with nonstick cooking spray.
- Melt butter for topping in a small saucepan over low heat. Stir in brown sugar until smooth. Spoon about 1 tablespoon of this mixture into the bottom of each muffin cup. Place a pineapple ring in each cup and center a maraschino cherry atop each ring.
- In a large bowl, beat the softened butter and granulated sugar until smooth. Add the egg and vanilla extract; mix until well combined. In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix just until combined. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the tin for 5 minutes before inverting onto a cooling rack to release the mini cakes. Serve warm or at room temperature.
