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Pineapple Upside-Down Cupcakes

December 20, 2019 by Lee Leave a Comment

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Pineapple Upside-Down Cupcakes

Course: Dessert
Keyword: cupcakes, pineapple
Servings: 0
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.

Notes

Recipe By: Taste of Home April/May 2007
Yield: 1 dozen jumbo cupcakes

Related posts:

No-Bake Peanut Butter Pretzel Bars

Whole Lemon Bars

Whole Lemon Tart

Yellow Cupcakes with Chocolate Ganache Frosting

Zucchini Brownies

Filed Under: Dessert Tagged With: cupcakes, pineapple

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