Ingredients Jump to Instructions ↓

  1. 6 tablespoons butter, cubed

  2. 1 cup packed light brown sugar

  3. 2 tablespoons light corn syrup

  4. 1 small pineapple, peeled, cored and cut into 1/2-inch slices

  5. 12 maraschino cherries, well drained

  6. 3 eggs

  7. 2 cups sugar

  8. 1 cup canola oil

  9. 1 cup (8 ounces) BREAKSTONE'S® Sour Cream

  10. 2 teaspoons vanilla extract

  11. 2-1/2 cups all-purpose flour

  12. 1/2 teaspoon baking powder

  13. 1/2 teaspoon baking soda

  14. 1/2 teaspoon salt Whipped topping, optional

Instructions Jump to Ingredients ↑

  1. 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 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.


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