Save on Pinterest

Pineapple Upside-Down Cupcakes

Total Time

Prep: 30 min. Bake: 30 min. + cooling

Makes

1 dozen jumbo cupcakes

I have baked cupcakes for years. These easy to make treats make an attractive dessert for special occasions. —Barbara Hahn, Park Hills, Missouri
Pineapple Upside-Down Cupcakes Recipe photo by Taste of Home

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. 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 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 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° 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. Garnish with whipped topping if desired.

Nutrition Facts

1 cupcake: 602 calories, 29g fat (9g saturated fat), 82mg cholesterol, 264mg sodium, 82g carbohydrate (61g sugars, 1g fiber), 5g protein.

Recommended Video