Recipe

Pineapple Upside-down Cupcakes Recipe

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Ingredients

Directions

Step #1 Line greased jumbo muffin c with waxed paper; grease the paper & set aside.
Step #2 In a small saucepan, melt butter over low heat/flame; stir in the brown sugar & corn syrup.
Step #3 Cook & stir over med-heat/flame until sugar is dissolved.
Step #4 Remove from the heat.
Step #5 Spoon 1 T.
Step #6 into each muffin c; top each with a pineapple slice & a cherry.
Step #7 In a large mixing bowl, beat eggs & sugar until thickened & lemon colored.
Step #8 Beat in the oil, sour cream, & vanilla until smooth.
Step #9 Combine the flour, baking powder, baking soda & salt.
Step #10 Add to egg mixture; mix well.
Step #11 Fill muffin c two-thirds full.
Step #12 Bake at 350 for 28-32 mins or until a toothpick comes out clean.
Step #13 Cool for 5 mins before inverting onto wire racks to cool completely.
Step #14 Garnish with whipped topping if desired.
Enjoy the Pineapple Upside-Down Cupcakes recipe

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