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!
2cupsalmond flourI LOVE Bob's Red Mill Super-Fine Almond Flour
1/2teaspoonbaking soda
1/2teaspoonHimalayan salt
2eggs
1/3cup+ 2 tablespoons maple syrup
1teaspoonvanilla
6pineapple rings
1/3cuppineapple juice reserved from can
4teaspoonsvegan 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!