Pineapple Upside-Down Cupcakes

Source: Taste of Home

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 eggs 2 cups sugar 1 cup vegetable oil 1 cup (8 ounces) 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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Instructions:

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 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. 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; mix well. Fill muffin cups two-thirds full. Bake at 350° for 28-32 minutes or until a toothpick comes out clean. Cool for 5 minutes before inverting onto wire racks to cool completely. Garnish with whipped topping if desired. Yield: 1 dozen jumbo cupcakes.

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