Pineapple Upside-Down Cupcakes Recipe

Name: Pineapple Upside-Down Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter, cubed; 1 cup packed light brown sugar; 2 tablespoons light corn syrup; 1 small pineapple, peeled, cored and cut into 1/2-inch slices; 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

Servings: persons

6 tablespoons butter, cubed
1 cup packed light brown sugar
2 tablespoons light corn syrup
1 small pineapple, peeled, cored and cut into 1/2-inch slices
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

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 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 350u00b0 for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto wire racks to cool completely. Garnish with whipped topping if desired.

1704

kcal

Calories

Fat

200

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 tablespoons butter, cubed, 1 cup packed light brown sugar, 2 tablespoons light corn syrup, 1 small pineapple, peeled, cored and cut into 1/2-inch slices, and more.

Yes, Pineapple Upside-Down Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Upside-Down Cupcakes

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