Pineapple Upside-Down Cupcakes
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
YIELD: 1 dozen.
I have baked cupcakes for years. These easy to make treats make an attractive dessert for special occasions. —Barbara Hahn, Park Hills, Missouri
Ingredients
-
6 tablespoons butter, cubed
-
1 cup packed light brown sugar
-
2 tablespoons light corn syrup
-
12 slices pineapple, drained
-
12 maraschino cherries, well drained
-
3 large eggs, room temperature
-
2 cups sugar
-
1 cup canola oil
-
1 cup 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
-
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.
Nutrition Facts
1 cupcake: 602 calories, 29g fat (9g saturated fat), 82mg cholesterol, 264mg sodium, 82g carbohydrate (61g sugars, 1g fiber), 5g protein.
© 2024 RDA Enthusiast Brands, LLC