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Pineapple Upside-Down Cupcakes

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

12 ServingsPrep: 30 min. Bake: 30 min. + cooling

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

2 of 2

Pineapple Upside-Down Cupcakes (continued)

Directions (continued)

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.

Nutrition 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.