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4.50 from 2 votes

Pineapple Upside Down Cupcakes

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!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Servings: 6 cupcakes
Calories: 352kcal
Author: Nancylynn

Ingredients

  • Coconut oil or coconut oil spray
  • 1 tablespoon coconut flour
  • 2 cups almond flour I LOVE Bob's Red Mill Super-Fine Almond Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Himalayan salt
  • 2 eggs
  • 1/3 cup + 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 6 pineapple rings
  • 1/3 cup pineapple juice reserved from can
  • 4 teaspoons vegan butter or coconut oil

Instructions

  • Grease 6 muffin tins liberally with coconut oil or coconut oil spray and preheat oven 350. Place 1 pineapple ring in each tin.
  • 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.
  • Pour the wet ingredients into the dry ingredients and mix well.
  • 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.
  • Bake for 12-15 minutes or until the cakes are golden brown and a toothpick inserted comes out clean.
  • 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: 1cupcake | Calories: 352kcal | Carbohydrates: 31g | Protein: 10g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 333mg | Potassium: 150mg | Fiber: 5g | Sugar: 22g | Vitamin A: 108IU | Vitamin C: 7mg | Calcium: 117mg | Iron: 2mg