Pineapple Right Side up Cupcakes

READY IN: 35mins
Recipe by Wish I Could Cook

From "Vegan Cupcakes Take Over the World" these yummy little treats are delish! They don't use any eggs or dairy, but skeptics bewarned, these cupcakes aren't lacking in anything. I've used half and half whole wheat pasty flour and regular flour to great success. And in case you're wondering, one big can (20 oz) of crushed pineapple will yield enough for both the cupcakes and the topping.

Top Review by UmmBinat

These were more tasty and soft the second day but I would call them muffins not cupcakes as even for a muffin I found they would be better with some more sugar as they are not really sweet at all and that is why a dropped star. I did make ours gluten free which worked well using recipe#360337, batch for batch. The topping was sweet. I used all tapioca starch for the starch in the gluten free recipe, brown sugar for the muffin part in the amount of this recipe, sea salt, the spice and a good quality canned crushed pineapple in it's own juice, canola oil in the amount called for in the gluten free recipe, since I can not find a baking powder that fits our diet I used about 1 1/4 - 1 1/2 tsp baking soda in the dry ingredients and mixed in 1 tbs organic apple cider vinegar with the wet, quickly getting them into the oven after mixed, no alcohol vanilla from the health food store, tapioca flour/starch in the topping, no maraschino cherries as they contain corn which we have an allergy to, and no fresh raspberries as I did not have them on hand, plus the rest of the ingredients in both recipes including one egg as since I was making it gluten free I wanted to be sure to have a good consistency. Made for Veggie Swap 38 ~ September ~

Ingredients Nutrition


  1. Cupcakes:.
  2. Preheat oven to 350 degrees. Line a muffin pan with 12 cupcake liners.
  3. Sift together flour, baking powder, salt, cinnamon, ginger and allspice.
  4. Combine pineapple, oil, sugar and vanilla in blender and puree.
  5. Add the wet mixture to the dry and mix well.
  6. Pour batter into cupcake liners so they are half full.
  7. Bake for 25-30 minutes.
  8. Cool for at least 10 minutes on wire rack.
  9. Topping:.
  10. Combine all ingredients in a small saucepan and bring to boil for 30 seconds stirring constantly.
  11. Reduce heat to low and stir for one more minute.
  12. Immediately scoop topping onto cupcakes.
  13. Place cherry or raspberry on top.
  14. Chill for 30 minutes.
  15. Indulge!

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