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!