Pineapple Upside Down Cupcakes

I love Pineapple Upside Down Cake and I have been in this cupcake zone for a while so it was only a matter of time before the two came together. This idea actually came to me while I was watching TV the other day and I just had to try it. If you love pineapple upside down cake and cupcakes here is the perfect treat. 

Pineapple Upside Down Cupcakes

1½ cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

½ teaspoon salt

½ cup vegetable oil

2/3 cup pineapple juice (from can of pineapple for topping)

½ teaspoon vanilla extract

2 eggs

Topping (recipe follows)

Preheat oven to 400 degrees Fahrenheit

Prepare cupcake pan with paper liners

In mixer bowl combine flour, sugar, baking powder, and salt and mix together. Add oil, pineapple juice and vanilla and beat for 2 minutes.

Add eggs and beat for another 2 minutes.

Fill cupcake pan with batter about ¾ full, use an ice cream scoop or ¼  cup measuring cup to help get them even.

Bake for 18 to 20 minutes until baked through. Remove from oven and top with topping. Place under broiler until bubbly and starting to brown.

Allow to cool in pan 30 minutes before removing to rack to finish cooling

Pineapple topping

¼ cup room temperature butter

½ cup dark brown sugar

1 cup shaved or shredded coconut

1 cup crushed pineapple (canned) drained well

2 to 3 Tablespoons half and half

Combine in a bowl and mix to together to form topping. You want it to be slightly loose and spreadable. Use about 2 Tablespoons for each cupcake, there is enough here to top 18 cupcakes so divide it among them evenly.

Note extra topping is wonderful spread on toast and broiled to make it bubble.

16- 18 cupcakes