My husband’s office was having a Luau Potluck the same day as my Daughter’s 3rd birthday, so it was an easy decision to go with cupcakes. I had enough to send with my husband to work and enough for my Daughter’s birthday too.
I use almond milk and apple sauce to cut the calories and they came out as good as a full fat Pineapple Upside-Down cake. Using these two ingredients I was able to cut the fat and add a metabolism boost. Both almond milk and apple sauce boost metabolism!
Makes 30 Cupcakes-
3 Eggs
1 1/2 cup Almond Milk
1/2 cup Melted Butter
2 tsp Vanilla Extract
1 cup Unsweetened Apple Sauce (two little cups)
1 cup Sugar
3 cups Flour
3 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
3 tbsp Dark Brown Sugar
1/2 Fresh Pineapple thinly sliced
30 Maraschino Cherries
Before we get started I want to talk about how I cut up the pineapple. If you were making a big cake you would core the pineapple and use the rings on the bottom of the pan, but these are cupcakes and that much fruit will make them soggy. I sliced the pineapple very thin, then I cut thin sticks out of that leaving the core aside. I curled the thin sticks of pineapple at the bottom of the cupcake molds and then put a cherry in the middle.
Preheat oven to 350 and spray 2-3 cupcake pans with baking spray.
In a large bowl combine eggs, almond milk, melted butter (make sure it has cooled first) vanilla and apple sauce. Mix well. Then add in the flour, sugar (save the brown sugar for later), baking powder, baking soda and salt. Mix together and set aside.
Sprinkle the brown sugar on the bottoms of all the cupcake molds, then add in the pineapple and a cherry, then fill up 1/2 way with the cupcake batter. Do this for all 30 cupcakes then bake for 12-15 minutes. You know they are done when you insert a toothpick and it comes out clean. Let cool in the cupcake molds for 10 minutes, then using a butter knife scrape around the sides of the cupcakes and gently lift out, place upside-down on a cooling rack for another 5 minutes and serve.
If you are going to transport the cupcakes to a party, potluck or Luau, move to Tupperware and cover loosely, you want some air to get in there so they don’t get soggy. I sent with my husband to work and instructed him to take the top off the Tupperware just as soon as he got to work this way they stay firm.
Each Cupcake Has:
Calories: 133
Fat: 4
Fiber: 1
Protein: 2
Carbs: 23
Pineapple upside down cake is my all time favorite cake. I think I may have to make these tonight. Thanks for a great idea.
They are so yummy! Watch out they are addictive
Happy Cooking!
I wonder if instead of melted butter, substitute coconut “oil”. Cut down on the fat grams a little bit.
What a GREAT idea Sam! Where do you get Coconut Oil from? By your “quotations” it makes me think you drain from the plant?? Please share
I have never used coconut oil, but LOVE when I learn about new products from my readers!
HAPPY COOKING!
I have bought Coconut Oil from Frys Grocery Store, that might be what Sam was talking about. It is becoming better know and offered at more places.
I found some at Trader Joe’s, haven’t tried it yet though. Can’t wait
HAPPY COOKING!
Can I freeze these cupcakes? I want to make them but 30 is a lot for my family.
I am not sure, that is an honest answer. I am scared to think of what will happen to the pineapple in the freezer. But you can try it and let us all know
You can also just make 1/2, all you have to do is cut all the ingredients in half.
HAPPY COOKING!
The thing about substituting coconut oil for butter…there will be a hint of coconut flavor in the cupcake. But with this recipe, I think that would work!
coconut oil is another great metabolism booster.. and it does not change the flavor at all…i make biscuits with it…no one knew the difference….so is coconut water goggle coconut reseach center…has all the facts on coconut oil, water etc..