Pineapple Cinnamon Cupcakes

• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1 1/4 plus 2/3 cups 100% DOLE(R) Canned Pineapple Juice, divided
• 2 tablespoons butter or margarine
• 3 large eggs
• 1 teaspoon ground cinnamon
• 1 container (8 oz.) sour cream
• 1 box (2 layers) yellow cake mix
• 1 container (16 oz.) prepared butter cream frosting

1. Stir together sugar and cornstarch in medium saucepan; gradually stir in 1-1/4 cups pineapple juice. Cook over medium heat, stirring occasionally 5 to 6 minutes or until mixture boils and thickens.
2. Remove from heat and stir in butter, pour into bowl. Place plastic wrap directly on filling chill 2 to 8 hours.
3. Place baking cups in 2 (12-cup) muffin pans and lightly coat with cooking spray.
4. Beat eggs with cinnamon at medium speed with electric mixer 2 minutes. Add sour cream, and pineapple juice, beating well. Add cake mix, and beat at low speed until just blended, about 2 minutes. Spoon batter into prepared cups, filling 2/3 full.
5. Bake at 325u0b0F., 25 to 27 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack to cool completely.
6. Scoop out centers of cupcakes, using a 1-inch melon baller and leaving a 1/2-inch border around edges. Discard or reserve centers for another use. Spoon a heaping tablespoonful Pineapple Filling into center of each cupcake.
7. Pipe cupcakes with butter cream frosting.

sugar, cornstarch, pineapple juice, butter, eggs, ground cinnamon, sour cream, layers, butter cream frosting

Taken from www.myrecipes.com/recipe/dole-canned-pineapple-juice-pineapple-cinnamon-cupcakes (may not work)