*Please note that this post may contain affiliate links. I only recommend products I have used and love.
Pineapple Upside Down Cupcakes
I love making these little cupcakes for parties or just for a delicious treat. This recipe is a healthier (but still delicious) version of pineapple upside down cake.
Ingredients
- 1 cup + 1 tablespoon unsalted butter, softened
- 1 (20 ounce) can pineapple rings (drained well, reserve the juice) I like using the rings because they can be easily cut into sizes that work for your pan. You can use pineapple chunks or crushed pineapple, but just make sure to drain it really well.
- ⅔ cup honey plus 2 tablespoons for the topping
- 4 large eggs
- 1 ¾ cup brown rice flour Bob's Red Mill is my favorite because it's never gritty.
- ¼ cup arrowroot flour Bob's Red Mill
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon xanthan gum
- 2 tablespoons reserved pineapple juice
- ¼ cup milk
Instructions
- Preheat oven to 350° F.
- Using the one tablespoon of butter, grease a 24 cup muffin pan. Using the 2 tablespoons of honey, add a little bit to each muffin cup to coat the bottom.
- Cut each pineapple ring into 8 smaller chunks. Place 4 pineapple chunks in each cup.
- Beat butter and honey until light and fluffy.
- Add eggs one at a time…beat well after each addition.
- Add both flours, baking powder, baking soda and xanthan gum.
- Mix until combined.
- Add the pineapple juice and milk. Mix at medium speed for 2 minutes.
- Divide batter evenly among the 24 muffin cups.
- Bake for about 18-20 minutes or until toothpick inserted in center comes out clean.
- Allow cupcakes to cool for 5 minutes.
- Line a large baking sheet with parchment paper, and carefully invert the cupcakes onto the baking sheet. These cupcakes should be served with the pineapple side up.
- Enjoy!
Please follow and like us:
