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vegan pineapple upside down cupcakes

Pineapple Upside Down Cupcakes

A fluffy vegan cupcake topped with sticky brown sugar and pineapple.

Course Dessert
Cuisine vegan
Keyword pineapple upside down cupcakes
Prep Time 20 minutes
Cook Time 40 minutes
Servings 15
Calories 160 kcal

Ingredients

For the cupcakes:

  • 1/4 Cup Vegan butter (60g)
  • 1/2 Cup Caster sugar (100g)
  • 3/4 Cup + 1 Tablespoon Plant-based milk (200ml)
  • 1 + 1/2 Cups All purpose flour (200g)
  • 2 Teaspoons Baking powder
  • 1 Teaspoon Apple cider vinegar (or lemon juice)
  • 2 Tablespoons Pineapple juice (optional)

For the upside down "topping":

  • 2 Tablespoons Vegan butter, melted
  • 3 Tablespoons Soft brown sugar
  • Small can of pineapple chunks (you'll only need a few)

For the frosting (optional):

  • 1 Cup Powdered sugar (120g)
  • 1/4 Cup Vegan butter (60g)
  • 1-2 Tablespoons Pineapple juice (or plant-based milk)
  • 1/2 Teaspoon Vanilla extract

To top (optional):

  • Handful of fresh raspberries
  • Handful of mint leaves

Instructions

For the cupcakes:

  1. Preheat oven to 180C / 350F and prepare two 12 hole cupcake tins. If the tins aren't non-stick, spray each hole with cooking spray.

  2. In a large bowl, cream together the butter and sugar until pale and fluffy.

  3. Add the plant-based milk, flour, baking powder, apple cider vinegar, and pineapple juice if using. Fold everything in gently until it forms a smooth, creamy cake batter.

For the upside down "topping":

  1. In a separate bowl, mix together the melted butter and brown sugar. Place 1 teaspoon in each cupcake hole. You want the bottom to be just covered, so add a little extra if necessary.

  2. Slice your pineapple chunks to around 1/2 an inch thick. Place 2-4 pieces in each cupcake hole, on top of your brown sugar mixture. Be careful not to overload the pan as this will weigh your cupcakes down too much.

  3. Spoon the cupcake batter into the moulds, around 1.5 tablespoons in each one. Make sure the cake batter covers the pineapple and brown sugar mix.

  4. Bake for 40 minutes- the cupcakes should come out golden brown on top.

  5. Allow the cupcakes to cool for 10 minutes, then turn them out onto a wire rack to cool completely. If any of the cakes get stuck in the pan when your try to turn them out, run a butter knife around the edge then try again.

For the frosting:

  1. Prepare your frosting by mixing all of the frosting ingredients together until smooth. Pipe or spoon a little bit onto the centre of each cupcake.

  2. Top with a raspberry and a mint leave if desired.

Recipe Video

Recipe Notes

*store in an airtight container for up to 4 days.

Nutrition Facts
Pineapple Upside Down Cupcakes
Amount Per Serving
Calories 160 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 1mg0%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 10g11%
Protein 2g4%
* All values are an estimate only and will vary depending on the food brands used.