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!
Servings: 6 cupcakes
Calories: 352kcal
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