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Gluten-Free Pineapple Upside-down Cupcakes

5 from 1 reviews

Ingredients

Scale

Topping:

  • 1 can sliced pineapple
  • 2T. Melted butter
  • 1/2 cup brown sugar

Cake:

  • 1/3 cup butter
  • 1 1/4 cup milk
  • 1 1/4 cup flour mix
  • 1/2 cup brown sugar
  • 2 t. Baking powder
  • 1/2 t. Salt
  • 1/2 cup pineapple juice
  • 1 egg
  • 1 t. Vanilla

Instructions

  1. For the topping: Stir butter and brown sugar together.
  2. Grease a muffin tin and divide brown sugar mixture evenly between the 12 cups. 
  3. Place one pineapple ring in Bottom of each cup. You’ll probably need to cut the ring to make it fit.
  4. Add half a marachino cherry to center of each ring if desired.

For the cake:

  1. Mix first 5 ingredients together.
  2. Add juice, egg and vanilla.
  3. Beat well. Pour into muffin tin (as prepared above).
  4. Bake at 350. For 15-20 minutes.
  5. Let cool for 10 minutes.
  6. Loosen edges of each cake with a butter knife and turn into a wire rack.
  7. The tips should be flat, which may not look the prettiest when you take them out of the oven, but since they’re going to be served “up-side down” that’s a good thing!

Enjoy!

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