Pineapple Upside-down Cupcakes

By smolson

Ingredients

• 6 tbsp butter, cubed
• 1 c packed light brown sugar
• 2 tbsp light corn syrup
• 1 small pineapple, peeled, cored, and cut into 1/2 in slices
• 12 maraschino cherries, well drained
• 3 eggs
• 2 c sugar
• 1 c vegetable oil
• 1 c (8oz) sour cream
• 2 tsp vanilla extract
• 2-1/2 c all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• whipped topping optional

Preparation

Step 1

Preheat oven to 350. 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 med heat until sugar is dissolved. Remove from the heat. Spoon 1 tbsp ful into each funnin cup; top each with a pineapple slice and a cherry.

In a large mixing 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; mix well.

Fill muffin cups 2/3 full. Bake at 350 for 28-32 min or until a toothpick comes out clean. Cool for 5 min before inverting onto wire racks to cool completely. Garnish with whipped topping if desired.