Pineapple Upside-down Cupcakes!!
|Come to me, luscious well portioned goodness...|
8 tablespoon(s) (1 stick) unsalted butter, melted
3/4 cup(s) light brown sugar, firmly packed
1 can(s) (20-oz.) crushed pineapple, drained, juice reserved
12 maraschino cherries, drained and halved
1 box(es) (18.25-oz.) yellow cake mix
1 cup(s) sour cream
1/2 cup(s) pineapple juice, reserved from crushed pineapple
1/3 cup(s) vegetable oil
4 large eggs
1 teaspoon(s) vanilla extract
- Place a rack in the center of oven and preheat to 350ºF. Lightly mist 24 cupcake cups with cooking spray and dust with flour.
- For the topping, measure 1 tsp. of melted butter into each cupcake cup. Sprinkle 1 heaping teaspoon brown sugar on top of the butter. Spread about 1 Tbsp. pineapple on top of the sugar and place a maraschino cherry half in the center of the pineapple, pushing it down so the cherry touches the pan. Set pans aside.
- For the cupcakes, blend cake mix, sour cream, pineapple juice, oil, eggs and vanilla in a large bowl with an electric mixer on low speed for 30 seconds; scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, or until batter is thick and smooth, scraping bowl again if needed. Spoon 1⁄3 cup batter onto the topping in each cupcake cup.
- Bake until cakes are golden and spring back when lightly pressed with your finger, 18 to 20 minutes. Immediately run a knife around the edges of the cupcakes to loosen. Invert onto a platter and cool for at least 15 minutes before serving.