Name: Pineapple Upside-Down Cupcakes
Ingredients: 6 tablespoons butter (cubed); 1 cup packed light brown sugar; 2 tablespoons light corn syrup; 1 small pineapple (peeled, cored and cut into 1/2-inch slices); 12 maraschino cherries (well drained); 3 eggs; 2 cups sugar; 1 cup canola oil; 1 cup 8 ounces sour cream; 2 teaspoons vanilla extract; 2-1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; Whipped topping (optional)

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Pineapple Upside-Down Cupcakes

Course: Dessert

Keyword: cupcakes, pineapple

Servings:

Author: Taste of Home April/May 2007

Ingredients

6 tablespoons butter cubed
1 cup packed light brown sugar
2 tablespoons light corn syrup
1 small pineapple peeled, cored and cut into 1/2-inch slices
12 maraschino cherries well drained
3 eggs
2 cups sugar
1 cup canola oil
1 cup 8 ounces sour cream
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Whipped topping optional

Instructions

Line the bottom of 12 greased jumbo muffin cups with waxed paper; grease the paper and set aside.
In a small saucepan, melt butter over low heat; stir in brown sugar and corn syrup. Cook and stir over medium heat until sugar is dissolved. Remove from the heat. Spoon 1 tablespoonful into each muffin cup; top each with a pineapple slice and a cherry.
In a large bowl, beat eggs and sugar until thickened and lemon-colored. Beat in the oil, sour cream and vanilla until smooth. Combine the flour, baking powder, baking soda and salt. Add to egg mixture and mix well.
Fill muffin cups two-thirds full. Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto wire racks to cool completely. Garnish with whipped topping if desired.