Pineapple Upside-Down Cupcakes are a delightful twist on the classic dessert, offering all the flavors of the iconic cake in perfectly portioned cupcakes. With their moist, flavorful base topped with caramelized pineapple and a cherry (optional for keto), these cupcakes are ideal for celebrations or when you want a sweet treat without the commitment of a full cake.
This keto-friendly version swaps out traditional sugar for low-carb alternatives, allowing you to indulge while staying on track with your dietary goals. The combination of almond and coconut flours ensures a moist and tender crumb, while the sugar-free sweeteners create a caramel-like topping that pairs beautifully with the tangy pineapple.
Why You’ll Love This Recipe
• Portion-Controlled Treats: Perfectly sized for individual servings.
• Keto-Friendly: Made with low-carb ingredients, so you can indulge guilt-free.
• Flavorful and Moist: The combination of flours and sweeteners delivers a deliciously tender cake with a rich topping.
Ingredients
For the Topping:
• Cooking spray
• ½ cup unsalted butter, melted
• 1½ cups keto-friendly brown sugar alternative (erythritol or monk fruit)
• 24 sugar-free maraschino cherries (optional)
• 1 (20-ounce) can pineapple chunks or slices (sugar-free or fresh, used sparingly)
For the Batter:
• 1½ cups almond flour
• ½ cup coconut flour
• 1 teaspoon baking powder
• 3 large eggs
• ⅓ cup unsweetened almond milk or another low-carb milk alternative
• ⅓ cup vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
Optional Garnish:
• 1 tablespoon keto-friendly confectioners’ sugar alternative for dusting
Instructions
Step 1: Preheat and Prepare the Muffin Tin
1. Preheat your oven to 350°F (175°C).
2. Spray a 12-cup muffin tin with non-stick cooking spray to prevent sticking.
Step 2: Create the Topping
1. In each muffin cup, add 1 teaspoon of melted butter.
2. Sprinkle 1 tablespoon of keto-friendly brown sugar alternative on top of the butter.
3. Add a sugar-free maraschino cherry (if using) and a small piece of pineapple to each cup, arranging them neatly.
Step 3: Make the Batter
1. In a large mixing bowl, whisk together almond flour, coconut flour, and baking powder.
2. In a separate bowl, beat the eggs, almond milk, oil, and vanilla extract until smooth.
3. Gradually combine the wet ingredients with the dry ingredients, mixing until just incorporated. Avoid overmixing to keep the cupcakes light and tender.
Step 4: Assemble the Cupcakes
1. Spoon the batter evenly over the prepared pineapple and cherry base in the muffin tin, filling each cup about three-quarters full.
Step 5: Bake the Cupcakes
1. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
2. Allow the cupcakes to cool in the pan for 5 minutes.
Step 6: Invert and Serve
1. Carefully run a knife around the edges of each cupcake to loosen them.
2. Place a serving tray over the muffin tin and invert to release the cupcakes.
3. Dust the tops with keto-friendly confectioners’ sugar for a finishing touch, if desired.
Tips
• Dry the Pineapple: Pat the pineapple chunks or slices dry with a paper towel to reduce moisture and prevent the base from becoming soggy.
• Test for Doneness: Check the cupcakes at 20 minutes to avoid overbaking, which can dry out the batter.
• Decorate Creatively: Use additional toasted coconut for a garnish that complements the tropical flavors.
• Storage: Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
Storage Options
• Refrigerator: Store in an airtight container for up to 3 days. Allow them to come to room temperature before serving or warm them slightly in the microwave.
• Freezing: Wrap each cupcake individually in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Delicious Pineapple Upside-Down Cupcakes are a fun, keto-friendly dessert that delivers tropical flavors and classic charm. Perfect for any occasion, these cupcakes are sure to impress!
