Name: Pineapple Upside-Down Cupcakes
Prep time: 30 min
Cook time: 30 min
Yield: 1
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pineapple Upside-Down Cupcakes

1. 6 tablespoons butter, cubed -

2. 1 cup packed light brown sugar -

3. 2 tablespoons light corn syrup -

4. 12 slices pineapple, drained -

5. 12 maraschino cherries, well drained -

6. 3 large eggs, room temperature -

7. 2 cups sugar -

8. 1 cup canola oil -

9. 1 cup 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 -

How to cook deliciously - Pineapple Upside-Down Cupcakes

1. Stage

Preheat oven to 350°. Line the bottom of 12 greased jumbo muffin cups with waxed paper; grease the paper.

2. Stage

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. Stage

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. Stage

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.