Pineapple upside - down cupcakes

yellow cupcake batter

2 1/2 cups unbleached all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs
2 cups sugar
1 cup canola or corn oil
2 teaspoons vanilla extract
1 cup sour cream

1. sift the flour, baking powder, baking soda and salt into a med bowl and set aside.

2. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until thickened and lightened to a cream color, about 2 min.

3. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil and vanilla until blended. Mix in the sour cream until no white streaks remain. Mix in the flour mixture until it is incorporated and the batter is smooth.


Pineapple topping
6 Tbs unsalted butter
2 tablespoons light corn syrup
1 cup packed dark brown sugar
12 pineapple slices...drained

Whipped cream topping
1 cup heavy whipping cream
1 Tbs sugar (or more if you like)
1/2 tsp vanilla


Preheat the oven to 350. line the bottoms of 12 extra-large muffin tin cups with wax paper circles. Spray the inside of each cup and the paper circles with nonstick cooking spray. ( I use non-stick tinfoil instead of the wax paper....but you do what you want)

2. Make the topping. In a medium saucepan, combine the butter, corn syrup, and brown sugar and cook over med heat, stiring constantly, u8ntil the butter and brown sugar melt and the mixture is smooth. Remove from Heat.

3. Make the cupcakes, Put 1 tablespoon plus 1 tsp of the brown sugar glaze in the bottom of each muffin cup. Put a slice of pineapple of the brown sugar glaze in each cup. Spoon a generous 1/3 cup of batter over each pineapple slice: the batter will come just to the top of each cup.

4. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 25 min. Cool the cupcakes for 5 min in the pan on a wire rack.

5.Use a small knife to loosen any tops that might have stuck to the pan. Carefully place the wire rack on top of the cupcakes in their pan. Protecting your hands with pot holder and holding the pan and rack together, invert them to release the cupcakes onto the wire rack. Leave the cupcakes upside-down to cool completely.

6.Make the whipping cream, if using. In a large bowl, using an electric mixer on med-high speed, beat the cream, sugar, and vanilla until firm peaks form.

7. Serve each cupcake topped with a large spoonful of whipped cream, if desired.