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Pineapple Upside Down Cupcakes

  • Author: Nancylynn Sicilia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 cupcakes 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

These Pineapple Upside Down Cupcakes are just as tasty as the original, but dairy-free, gluten-free, refined sugar-free and perfectly portion controlled!  The perfect summertime dessert!


Ingredients

Scale
  • coconut oil or coconut oil spray
  • 1 T coconut flour
  • 2 cups almond flour (I LOVE Bob’s Red Mill Super-Fine Almond Flour)
  • 1/2 tsp baking soda
  • 1/2 tsp Himalayan salt
  • 2 eggs
  • 1/3 cup maple syrup plus 2 T
  • 1 tsp vanilla
  • 6 pineapple rings
  • 1/3 cup of pineapple juice reserved from can
  • 4 tsp vegan butter or coconut oil

Instructions

  1. Grease 6 muffin tins liberally with coconut oil or coconut oil spray and preheat oven 350. Place 1 pineapple ring in each tin.
  2. Mix almond flour, coconut flour, baking soda, and salt in a medium-sized bowl. In another bowl, whisk together eggs, 1/3 cup maple syrup, pineapple juice from can, and vanilla.
  3. Pour the wet ingredients into the dry ingredients and mix well.
  4. Melt butter or coconut oil and mix in 2 T of maple syrup. Drizzle over pineapple rings, then pour batter into the prepared muffin tins.
  5. Bake for 12-15 minutes or until the cakes are golden brown and a toothpick inserted comes out clean.
  6. Let cool, then carefully use a butter knife around the edges of the cake to release. Flip pan over carefully to release cupcakes. Top with a cherry in the center!

Notes

21 Day Fix: 1 YELLOW treat swap per cupcake


Nutrition

  • Serving Size: 1 cupcake

Keywords: pineapple, dessert, snack, treat, gluten-free, dairy-free, grain-free, baked goods