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.
Remove from heat and stir in butter, pour into bowl. Place plastic wrap directly on filling chill 2 to 8 hours.
Place baking cups in 2 (12-cup) muffin pans and lightly coat with cooking spray.
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.
Bake at 325°F., 25 to 27 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack to cool completely.
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.
Pipe cupcakes with butter cream frosting.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.