Pineapple Upside-Down Cupcakes

Name: Pineapple Upside-Down Cupcakes
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 1 dozen
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

TEST KITCHEN APPROVED

27 Reviews

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

By Taste Of Home Editorial Team

Recipe by Barbara Hahn, Park Hills, Missouri

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 31, 2023

I have baked cupcakes for years. These easy to make treats make an attractive dessert for special occasions. —Barbara Hahn, Park Hills, Missouri

Watch How to Make Pineapple Upside-Down Cupcakes

TEST KITCHEN APPROVED

Pineapple Upside-Down Cupcakes

Contest Winner

27 Reviews Add your review

Yield:1 dozen

Prep:30 min

Cook:30 min

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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

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Directions

1
Preheat oven to 350°. Line the bottom of 12 greased jumbo muffin cups with waxed paper; grease the paper.

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 oil, sour cream and vanilla until smooth. Combine flour, baking powder, baking soda and salt. Add to egg mixture and mix well.
4
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.