Pineapple Upside-Down Cupcakes Recipe

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 vegetable 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 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; mix well.
• Fill muffin cups two-thirds full. Bake at 350° for 28-32 minutes or until a toothpick 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.

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