1️⃣ Prep the Pineapple Topping
Preheat oven to 350°F (175°C).
Line a 6-cup jumbo muffin tin with parchment liners (or grease well).
In each cup:
Add 2 tsp melted butter and 1 tbsp brown sugar.
Place 1 pineapple ring (pat dried if using canned).
Add 1 cherry in the center.
2️⃣ Make the Batter
Whisk flour, baking powder, and salt in a bowl.
In another bowl, cream butter and sugar until fluffy.
Beat in eggs one at a time, then add vanilla (and rum, if using).
Alternate adding dry ingredients and milk, mixing just until combined.
3️⃣ Bake to Perfection
Spoon batter over pineapple (fill cups ¾ full).
Bake 20-25 mins until a toothpick comes out clean.
Cool 5 mins, then invert onto a tray (tap gently if needed).
4️⃣ Serve & Shine!
Enjoy warm or at room temperature.
Optional: Drizzle with caramel sauce or sprinkle toasted coconut.
🔥 Pro Tips for Success
🔹 Use jumbo muffin tins – Standard cupcakes won’t fit pineapple rings.
🔹 Pat pineapple dry – Prevents soggy bottoms.
🔹 Don’t overmix batter – Keeps cupcakes tender.
🔹 Invert immediately – If cooled too long, caramel sticks to the pan.
🍽️ Serving Suggestions
With vanilla ice cream – For à la mode indulgence.
Brunch delight – Pair with coffee or mimosa.
Hawaiian party dessert – Serve with tropical cocktails.
