Introduction:
Indulge in a taste of tropical paradise with our Vegan Pineapple Upside-Down Cupcakes. This delightful dessert takes the classic pineapple upside-down cake and transforms it into individual-sized treats that are perfect for any occasion. With a moist, tender crumb and a caramelized pineapple topping, each bite is a symphony of sweet flavors and textures. Whether you’re hosting a summer gathering or simply craving a taste of the tropics, these cupcakes are sure to be a hit with vegans and non-vegans alike.

Ingredients:
For the Pineapple Topping:

1/4 cup vegan butter, melted
1/2 cup brown sugar
1 can pineapple rings, drained
Maraschino cherries, for garnish
For the Cupcake Batter:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegan butter, softened
3/4 cup granulated sugar
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1/2 cup pineapple juice (reserved from the canned pineapple)
1/4 cup non-dairy milk (such as almond or soy)
Instructions:

Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with cupcake liners.

Prepare the pineapple topping by dividing the melted vegan butter and brown sugar evenly among the muffin tin cups. Place a pineapple ring in each cup, pressing it gently into the butter and sugar mixture. Add a maraschino cherry to the center of each pineapple ring.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

In a separate large mixing bowl, cream together the softened vegan butter and granulated sugar until light and fluffy. Add the applesauce and vanilla extract, and mix until incorporated.

Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice and non-dairy milk, until a smooth batter forms.

Spoon the batter evenly over the pineapple slices in the muffin tin cups, filling each cup about two-thirds full.

Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Allow the cupcakes to cool in the muffin tin for 5 minutes, then carefully invert the tin onto a wire rack to release the cupcakes. Let them cool completely before serving.

Nutritional Information:

Serving Size: 1 cupcake
Calories: 220
Total Fat: 9g
Saturated Fat: 5g
Cholesterol: 0mg
Sodium: 180mg
Total Carbohydrates: 34g
Dietary Fiber: 1g
Sugars: 21g
Protein: 2g
Smart Weight Watchers (WW) Points: 10 per cupcake

Conclusion:
These Vegan Pineapple Upside-Down Cupcakes are a delightful twist on a classic dessert, offering all the sweetness and nostalgia of traditional pineapple upside-down cake in convenient individual servings. With their moist cake crumb, caramelized pineapple topping, and burst of cherry sweetness, they are sure to be a crowd-pleaser at any gathering. Plus, with just 10 Smart WW Points per cupcake, you can indulge in a taste of the tropics guilt-free. So, why wait? Whip up a batch of these delectable treats and transport your taste buds to paradise!