Heat sugar in a pan over medium heat. Stir gently until it melts and turns brown. This is caramel! Be careful; it's hot.

Place pineapple slices in the bottom of your cupcake tins. You can arrange them in a circle, a star, or any fun way you like!

Pour the caramel over the pineapple.

Carefully add your cupcake batter on top. Bake according to your recipe.

Check your cupcakes regularly. They're done when a toothpick comes out clean. Let them cool before removing them from the tins. The pineapple will be on top – yummy!

First, mix the wet ingredients. This means combining the softened butter, eggs, and pineapple. Use a mixing bowl and a spoon or electric mixer. Mix until everything is well combined.

Next, in a separate bowl, mix the dry ingredients. This includes the flour, sugar, and baking powder. Whisk these together to make sure the baking powder is evenly distributed.

Now, gently add the dry ingredients to the wet ingredients. Stir until just combined. Don't overmix! Overmixing makes tough cupcakes. A few lumps are okay.

Carefully pour the cupcake batter over the caramelized pineapple in each cupcake tin. Don't pour it too fast; you want to keep the pineapple in place. Fill each tin about two-thirds full, leaving some space for the cupcakes to rise.

Bake the cupcakes in a preheated oven at 350°F (175°C) for 18-22 minutes. Check them after 18 minutes. A toothpick inserted into the center should come out clean when they are done. If the toothpick still has batter on it, bake for a few more minutes and check again. Every oven is a little different, so watch them closely.

The cupcakes are ready when they are golden brown on top and a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tins for a few minutes before carefully removing them. The caramelized pineapple will be on top! Enjoy your delicious pineapple upside-down cupcakes.

Let your cupcakes cool in the muffin tins for a few minutes after baking. This prevents them from breaking when you remove them. They need to cool slightly before inverting. Don't rush this step!

Once slightly cool, carefully run a thin knife or spatula around the edges of each cupcake to loosen them from the tin. Place a small plate or cupcake liner upside down on top of each cupcake. Gently flip the tin and plate together. The cupcake should release easily, showing off the delicious pineapple topping.

After your cupcakes cool, it’s time for frosting! You can use cream cheese frosting, which is rich and tangy. Vanilla buttercream is another popular choice—it’s sweet and fluffy. A simple glaze made with powdered sugar and milk or juice is also a quick and easy option. Choose your favorite!

Once your cupcakes are frosted, get creative with decorations! You can sprinkle colorful sprinkles on top. Use a toothpick to add swirls of different colored frosting. Fresh pineapple chunks make a pretty and tasty garnish. Get creative and have fun with it! Your cupcakes will look as delicious as they taste.

Let your cupcakes cool for a few minutes in the pan. This helps prevent them from breaking when you take them out. Then, use a thin knife to carefully loosen the edges. Invert each cupcake onto a plate or paper liner. The delicious pineapple topping will now be on top!

For extra-pretty cupcakes, add a swirl of frosting. Sprinkles or a few fresh pineapple chunks also look great. Get creative and have fun decorating!

Store your cooled cupcakes in an airtight container at room temperature for up to three days. For longer storage, freeze them.