Ingredients
Enjoy our delicious Caramel Pineapple Upside-Down Cupcakes!
Ingredients
- 22 Werther's Original Chewy Caramels, unwrapped
- 12 slices of canned pineapple, drained
- 12 maraschino cherries, drained
- 3 large eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- Whipped topping, for serving
Instructions
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Preheat oven to 350°F. Line a 12-cup jumbo muffin tin with parchment paper squares. Grease each cup lightly with cooking spray.
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Place a pineapple slice and cherry in the bottom of each muffin cup. Beat eggs and sugar in a large bowl with a whisk or electric hand mixer until thick and pale yellow, about 3 minutes. Beat in oil, sour cream, and vanilla until smooth. Whisk together flour, baking powder, baking soda, and salt in a separate small bowl. Slowly add dry ingredients to egg mixture until combined. Fill each muffin cup ⅔ of the way with batter.
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Bake until toothpick inserted comes out clean, about 30 to 35 minutes. Cool for 5 minutes. Transfer cakes to a wire rack to cool completely.
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Meanwhile, combine caramels and water in a microwave-safe bowl. Microwave mixture in 30-second increments, stirring between each increment, until caramels begin to melt, about 1 to 1 ½ minutes. Remove parchment paper and invert cakes. Serve with a drizzle of caramel sauce and whipped cream.
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Makes: Approx. 12 servings/pieces
Prep Time: 10 minutes
Cook Time: 45 minutes
