Topping:1/2 fresh pineapple cut into pieces or1 can (20 ounces) pineapple chunks
1/3 cup packed light brown sugar
1/3 cup unsalted butter, melted
Cupcake Batter:1 cup all-purpose flour
3/4 cup sugar
1/2 teaspoons baking powder
1/4 cup (1/2 stick) unsalted butter, at room temperature
1/2 cup reserved pineapple juice or milk (I took the fresh pineapple with a bit of water and put it in the blender to get a liquid puree)
1 egg Makes 12 regular cupcakes or 6 large cupcakes
Don't use paper liners for these, or the pineapple will be hidden.
Preheat the oven to 350°F. Spray or grease a nonstick muffin pan.
Drain the pineapple chunks, reserving 1/2 cup juice for the batter, if desired. Place the pineapple on a double layer of paper towels to drain completely.
In a small bowl, mix together the brown sugar and melted butter. Divide evenly among the muffin pan cups. Arrange the pineapple chunks decoratively on top of the sugar mixture. Set aside.
In a large bowl, combine the flour, sugar, and baking powder. With an electric mixer, mix in the butter and pineapple juice, beating for 2 minutes to make a smooth batter. Beat in the egg.
Spoon the batter over the fruit in the muffin pan, filling each cup three-quarters full. Bake in the center of the oven for 30 minutes, or until a cake tester or toothpick inserted into the center of a cupcake comes out clean.
Cool for 10 minutes in pan then flip them out to rack to cool completely.