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Pineapple Upside-Down Cupcakes Recipe

Pineapple Upside-Down Cupcakes Recipe photo by Taste of Home

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I have baked cupcakes for years since I served as a room mother for my three children. These easy-to-make, jumbo treats make an attractive dessert for special occasions or everyday. —Barbara Hahn, Park Hills, Missouri

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Pineapple Upside-Down Cupcakes Recipe

Prep: 30 min. Bake: 30 min. + cooling

Yield: 12 Servings

30 30 60

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

Directions

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. Yield: 1 dozen jumbo cupcakes.

Nutritional Facts 1 serving (1 each) equals 602 calories, 29 g fat (9 g saturated fat), 82 mg cholesterol, 264 mg sodium, 82 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Pineapple Upside-Down Cupcakes in Taste of Home April/May 2007, p29

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Reviews for Pineapple Upside-Down Cupcakes

Pineapple Upside-Down Cupcakes

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(1-8) of 8 reviews

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Reviewed on Nov. 30, 2012 by vsa1

Good to

Reviewed on Nov. 29, 2012 by JADunn

Sooo good! Cake is tender but not overly sweet. They come out looking beautiful and moist.

Reviewed on Aug. 03, 2012 by boadie

Entered in County Bake-Off and received reserve champion. Cake is very moist and delicious. Easy and very attractive.

Reviewed on Oct. 26, 2011 by corinaolin

pam spray works very good then use a toothpick to peel the cupcake liner off when its stilll hot if the pineapples come off just put them back on cause they r sticky while they r hot , oh and i always chop some pecans on the cakes people like that...

Reviewed on Oct. 17, 2011 by jibscrub

Great recipe, worked out great for our Luau party.

Reviewed on Apr. 15, 2011 by pritcham

This cupcake was a big hit with the family and it was simple to make.

Reviewed on Sep. 28, 2009 by bookwormette

Use shortenings for when you grease muffin cups, loaf pans or whatever. It works wonders! :)

Reviewed on Apr. 30, 2009 by dynasbee2

These cupcakes were very good although didn't have jumbo muffin tins so used the small ones. I had a hard time getting the muffin cups off of the cake any suggestions would be great.