Ms. Carol's Pineapple Upside Down Cupcakes!
2014-11-12 18:59:27
Serves 12
Hello again, savvy savers! For this weeks Throwback Thursday, I wanted to share one of my favorite recipes as a child in the 1990's, that of Ms. Carol's Pineapple Upside Down Cake! This recipe was my Grandmother, Ms. Carol, and she would often make it for me when I had a school event, and I would love coming home to our home smelling of warmed brown sugar, pineapple, and cherries! What's really neat, is my grandmother would make this recipe, mini-me sized, as smaller, handheld cupcakes for me, and that's how I continue to make this recipe as well! So, without further ado, Ms. Carol's Pineapple Upside Down Cupcake Recipe!My Grandmother, Ms. Carol's, down home recipe for Pineapple Upside Down Cake, a recipe that is simple to make, freezes well, and can be served warm or cold, and is always a treat!
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
- 6 tablespoons butter, cubed
- 1 cup packed light brown sugar
- 2 tablespoons light corn syrup
- 1 small pineapple, peeled, cored, spiral sliced
- 12 maraschino cherries
- 3 eggs
- 2 cups sugar
- 1 cup canola 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
Instructions
- Line the bottom of 12 greased jumbo muffin cups with cupcake liners
- In a small saucepan, melt butter over low heat
- Slowly, stir in brown sugar and corn syrup
- Cook, while continuously string over medium heat for four-six minutes
- At this point, the sugar is dissolved into a syrup
- Remove the sauce pan from heat.
- Spoon 1 tablespoonful iof the syrup mixture into each muffin cup
- Next, top each cupcake with a pineapple slices, cut into slices to resemble a star, and a single cherry in the center
- Meanwhile, in a large bowl, Cream two eggs and sugar until thick
- Now, fold in the oil, sour cream and vanilla until smooth
- In a separate bowl, combine the flour, baking powder, baking soda and salt
- Then add the dry ingredients into egg mixture, and mix well
- Returning to the muffin cups, add the batter to each cup until the cups are two-thirds full
- Bake the cupcakes at 350° for 28-32 minutes
- Cupcakes will need to be cool for 5 minutes on stove top
- After five minutes, transfer cupcakes to wire racks to cool completely
- Garnish each cupcake with whipped topping
- Enjoy!
Notes
- This recipe will yield 1 dozen cupcakes. The cupcakes can easily be frozen, for up to six months, in liners and double freezer bags. Enjoy!
Adapted from Carol Overstreet
Adapted from Carol Overstreet
The LadyPrefers2Save https://theladyprefers2save.com/
2 Comments
Yum! These look delicious, I love pineapple upside down cake. Love the idea to make as cupcakes!
Thank you!