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Pineapple Upside-Down Cupcakes Recipe

  • 12servings
  • 60minutes
  • 602calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D, E
MineralsNatrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

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) 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

  15. Whipped topping, optional

Instructions Jump to Ingredients ↑

  1. Pineapple Upside-Down Cupcakes Recipe photo by Taste of Home Line the bottom of 12 greased jumbo muffin cups with waxed paper; grease the paper and set aside.

  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 tablespoonful 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 the oil, sour cream and vanilla until smooth. Combine the flour, baking powder, baking soda and salt. Add to egg mixture and mix well.

  4. 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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