Published: · Modified: by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 12 Comments
5 from 8 votes
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Healthier Pineapple Upside Down Cupcakes made with wholesome ingredients like oats, coconut, and pineapple. They are light and fluffy with sticky, caramelized pineapple tops, and delicious tropical flavor. Perfect eaten as they are but even better served warm with a big dollop of dairy-free ice cream!
FEATURED COMMENT
"Very delicious! Initially I was concerned that oats would make them super heavy. However I’m very pleased to say that they’re light and fluffy with an addictive moist chewiness. Teamed with the flavours of the brown sugar, pineapple and coconut the dessert is a winner!"
- Kirsty ⭐️⭐️⭐️⭐️⭐️ More reviews →
Be prepared for your world to be turned upside down when you bake yourself up some of theselittle Pineapple Upside Down Cupcakes!
OH. MY. GOODNESS. With fluffy soft sponge and sticky, caramelized pineapple tops, they are so good and just happen to be naturally vegan, gluten-free, flour-free, & oil-free.
I highly recommend eating them warm with a dollop of dairy-free vanilla ice cream, no-churn mango banana ice cream, or a drizzle of vegan custard. DESSERT HEAVEN and good enough for a dinner party-worthy dessert!
Mel x
Make Pineapple Upside Down Cupcakes With Me!
Here's a quick visual walkthrough. See the recipe card for the full and detailed version, and be sure to check out myrecipe video:
1 - Line the bottom of each muffin pan well with a little circle of parchment paper, spoon in some brown or coconut sugar, and then top with pineapple.
2 - Blend up the super quick and easy batter. No blender? See the FAQs.
3 - Spoon the batter over the pineapple and then bake. Be sure to follow my temperature trick. The initial, very hot blast in the oven creates a very light, airy, well-risen crumb, and if you're a fan of my muffin recipes you'll know how well it works!
4 - Leave to rest in the pan for 10 minutes then turn out carefully. They are amazing eaten while warm from the oven!
Important Note
The shredded coconut is a really important ingredient because it is the only source of fat in the recipe. If you can't use coconut for whatever reason replace it with the same amount of almond flour. It has a similar fat content and absorbency and its flavor works well too.
Recipe FAQs
What if I don't have a blender?
A good food processor should be ok at a push. My Cuisinart handles it just fine, but only you know your machine. If it can't blend pineapple up smoothly, or you feel like it won't grind the oats down enough, then it won't work for this recipe.
If you use a food processor (or a less powerful blender) it's probably best to grind the oats into flour first rather than just throwing everything in at once.It will make it easier for your machine to handle and it won't have to work so hard.
If you don't have a food processor either, as long as you can get your pineapple pureed up somehow (maybe with an immersion blender) and you can buy some store-bought oat flour you will get by just fine making the recipe by hand.
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Recipe
Pineapple Upside Down Cupcakes
Author: Melanie McDonald5 from 8 votes
Healthier Pineapple Upside Down Cupcakes made with wholesome ingredients like oats, coconut, and pineapple. They are light and fluffy with sticky, caramelized pineapple tops, and delicious tropical flavor. Perfect eaten as they are but even better served warm with a big dollop of dairy-free ice cream!
PRINTPINSAVE
PREP: 15 minutes minutes
COOK TIME: 18 minutes minutes
Total 30 minutes minutes
Serves 6 cupcakes
Ingredients
- 6 teaspoons dark brown or coconut sugar
- 1½ cups (248 grams) pineapple chunks , divided
- 1½ cups (150 grams) rolled oats , or old fashioned or quick oats
- ½ packed cup (60 grams) shredded coconut , or almond flour
- ½ cup (100 grams) cane sugar , or white
- 2 tablespoons dairy-free milk
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda , bicarbonate of soda in the UK
RECOMMENDED EQUIPMENT
INSTRUCTIONS
Preheat oven to 425°F (220°C) and grease 6 holes of a non-stick muffin pan. Add a small circle of parchment paper to the bottom of each hole. I do this by standing the muffin pan on the parchment paper and drawing around the bottom of one well. Cut out the circle and use as a template for the rest.
Spoon 1 teaspoon of brown or coconut sugar into each hole then take 4 or 5 pineapple chunks and cut them into 18 thinnish slices (2 to 3 mm) and lay 3 pieces on top of the sugar in each well. Arrange them so they more or less cover the bottom.
Put the remaining pineapple in a blender and blend until completely smooth. Spoon it out into a ½ cup (120ml) measure or weigh 110g. You should have just enough. Remove any excess left in the blender and enjoy as a quick snack, or add to a smoothie/oatmeal.
Before proceeding make sure your oven is at temperature and your muffin pan is ready. With all of the acid in the batter it will react quite quickly so you need to be quite fast.
Return the ½ cup/110g of pineapple puree to the blender then add the oats, shredded coconut, sugar, milk, vinegar, vanilla extract, salt, baking powder and soda. Blend until completely smooth. You will probably need to stop and scrape down so you catch any oats that fly about.
Spoon an even amount of batter into each hole of the muffin pan. I use an ice cream scoop and used 2 scoops per hole, then get them right into the hot oven as fast as you can.
Bake for 5 minutes on 425°F then turn the oven down to 375°F and bake for a further 13-15 minutes (don't skip this as it makes a huge difference to the texture of your cakes). When done they should look golden, well risen, and will be coming away from the sides. A toothpick or skewer inserted into the middle of one should come out clean.
Leave in the pan for 5 to 10 minutes then lay a cooling rack face down on top of the muffin pan and flip over before carefully lifting the pan gently off. Pull off the round pieces of parchment paper and either eat them (yay!) or leave to cool completely on the rack.
NOTES
Store in an airtight container in the fridge for up to 3 days. They can also be frozen for 3 months. Reheat for 20 to 30 seconds in a microwave, or on a small baking tray in the oven at 350°F (175 °C) for about 15 minutes.
NUTRITION
Serving: 1cupcake | Calories: 266kcal | Carbohydrates: 46g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Sodium: 289mg | Potassium: 338mg | Fiber: 5g | Sugar: 26g | Vitamin A: 34IU | Vitamin C: 20mg | Calcium: 89mg | Iron: 2mg
Did you make this recipe?Rate it & leave feedback in the comments section below. I love seeing your remakes too. Tag @avirtualvegan on Instagram! 🌟
More Vegan Desserts
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Reader Interactions
Comments
Ines says
These sound wonderful! Looking forward to making them soon.
Reply
Holly says
I made these as written except substituted almond flour for the coconut and made in a mini muffin pan. Very tasty! They popped right out of the pan and looked like pretty little cakes.Reply
Kirsty says
Very delicious! Initially I was concerned that oats would make them super heavy. However I’m very pleased to say that they’re light and fluffy with an addictive moist chewiness. Teamed with the flavours of the brown sugar, pineapple and coconut the dessert is a winner!
Reply
Vivian says
Hi,
I want to make mini cakes (using mini cupcake tines). What do you recommend for timing/temp?
Thanks,
VivianReply
A Virtual Vegan says
I'd cook them on 375°F for probably about 13 - 15 minutes or until they are well risen, starting to come away from the sides a bit and a tooth pick inserted comes out clean. It is a guess though as I don't have mini muffin pans so have never tried it so keep an eye on them towards the end just in case.
Reply
Aparna says
HiI made this pineapple cake (without the pineapple topping) and cut them into pieces ,dipped them in a chocolate sauce and rolled them over shredded coconut to form nice mini lamingtons.They turned out wonderful.I have the pictures but not sure how to share them in the comments section.
Thanks for all the wonderful vegan recipes.Keep them coming !Reply
A Virtual Vegan says
Ah! I saw your pictures on Instagram but didn't realize you used the cake to make the lamingtons. I thought that was a different recipe. What a brilliant idea and how creative! You can't share pictures in the comments here which is a shame. Thank you so much for leaving feedback. I really appreciate it!
Reply
Dee says
This simple recipe was made by my tween to my delight! We made a double batch with purchased oat flour and canned pineapple. In one pan we used large cupcake liners which made cleanup a bit easier. I didn't think I'd like the coconut, but it gave a little crunch . Warm or cold, these little cakes are naughty! :-) I may not wait for my daughter to whip up another batch. I think Mommy needs another treat. Thank you Mel!Reply
A Virtual Vegan says
Oo lucky you. I wish my son would cook for me. I'm so glad you enjoyed them and yes, Mommy deserves another treat very soon!
Reply
Andrea says
I am very appreciative of this right now. My hubby has recently found out that he has sensitive intolerance to so many of the foods that we have still been eating which includes: wheat, rice, cashews, barley...the list goes on. These, he can eat and we loved them!Thank you so much!
Reply
Aimee says
These are lovely! Do you think it would be alright to omit the coconut? Thanks. :)
Reply
A Virtual Vegan says
Hi Aimee. Thank you! The coconut in them provides the fat and replaces any oil that might otherwise be used. If you omit it the texture would suffer, plus the liquid (milk and pureed pineapple) might need adjusting a little bit too. A better option, if you can eat nuts, would be to use almond flour instead of the coconut. That will replace the fat and substance of the coconut.
Reply
