Mini Pineapple Upside-Down Cakes

Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup brown sugar
• 1 can (20 oz) pineapple slices, drained
• Maraschino cherries (optional)
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1 egg
• 1/2 cup milk
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350 degrees F. Grease a 12-cup muffin tin.
2. In a small saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved.
3. Divide the mixture evenly among the muffin cups. Place a pineapple slice and a cherry (if using) on top of the mixture in each cup.
4. In a medium bowl, whisk together the flour, baking powder, and salt.
5. In a separate large bowl, beat the granulated sugar and egg together until light and fluffy.
6. Stir in the milk and vanilla extract.
7. Gradually add the flour mixture to the sugar mixture and mix until just combined.
8. Divide the batter evenly among the muffin cups, covering the pineapple and cherries.
9. Bake the cakes for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cakes cool in the pan for 5 minutes, then turn them out onto a wire rack to cool completely.