Vegan Pineapple Upside-Down Cupcakes
Ingredients:
- 1 can (20 oz) pineapple slices in juice, drained
- 1/4 cup vegan butter, melted
- 1/2 cup brown sugar
- 12 maraschino cherries
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk
- 1/3 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Prepare Pineapple Topping:
- Cut each pineapple slice into small pieces. In a small bowl, mix together melted vegan butter and brown sugar. Spoon the mixture evenly into the bottom of each muffin cup. Place a maraschino cherry in the center of each cup, on top of the brown sugar mixture. Arrange the pineapple pieces around the cherry.
- Prepare Cupcake Batter:
- In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt until well combined.
- In a separate bowl, mix together unsweetened almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Assemble and Bake:
- Divide the batter evenly among the prepared muffin cups, spooning it over the pineapple and cherry mixture.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool and Serve:
- Allow the cupcakes to cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve:
- Once cooled, serve the vegan pineapple upside-down cupcakes with the pineapple side up. Enjoy!
Nutrition Facts (per cupcake):
- Calories: 230 kcal
- Total Fat: 9g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 130mg
- Total Carbohydrate: 36g
- Dietary Fiber: 1g
- Sugars: 23g
- Protein: 2g
Note: Nutrition values are approximate and may vary depending on specific ingredients used.