Pineapple Upside-Down Cupcakes

Directions

1. Preheat oven to 350°. Line the bottom of 12 greased jumbo muffin cups with waxed paper; grease the paper.
2. 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 tablespoon into each muffin cup; top each with a pineapple slice and a cherry.
3. In a large bowl, beat eggs and sugar until thickened and lemon-colored. Beat in oil, sour cream and vanilla until smooth. Combine flour, baking powder, baking soda and salt. Add to egg mixture and mix well.
4. Fill muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 5 minutes before inverting onto wire racks to cool completely. If desired, garnish with whipped topping.