Pineapple Upside-Down Cupcakes

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 sour cream
• 2 teaspoons vanilla extract
• 2 1/2 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• whipped topping (optional)

Directions

1. 1

   Line greased jumbo muffin cups with waxed paper; grease the paper and set aside.

2. 2

   In a small saucepan, melt butter over low heat; stir in brown sugar and corn syrup.

3. 3

   Cook and stir over medium heat until sugar is dissolved.

4. 4

   Remove from the heat.

5. 5

   Spoon 1 T. into each muffin cup; top each with a pineapple slice and a cherry.

6. 6

   In a large mixing bowl, beat eggs and sugar until thickened and lemon colored.

7. 7

   Beat in the oil, sour cream, and vanilla until smooth.

8. 8

   Combine the flour, baking powder, baking soda and salt.

9. 9

   Add to egg mixture; mix well.

10. 10

    Fill muffin cups two-thirds full.

11. 11

    Bake at 350 for 28-32 minutes or until a toothpick comes out clean.

12. 12

    Cool for 5 minutes before inverting onto wire racks to cool completely.

13. 13

    Garnish with whipped topping if desired.