Ingredients
For the Topping:
- 1 can pineapple rings (reserve juice)
- 1/2 cup brown sugar
- 1/4 cup vegan butter, melted
- Maraschino cherries (optional)
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup almond milk (or any plant-based milk)
- 1/3 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/2 cup reserved pineapple juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or line with cupcake liners.
- Prepare the Topping:
- In a small bowl, mix the brown sugar and melted vegan butter until combined.
- Divide the mixture evenly among the muffin cups.
- Place a pineapple ring (cut to fit if necessary) on top of the sugar mixture in each cup. If using, place a cherry in the center of each pineapple ring.
- Prepare the Cupcake Batter:
- In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the almond milk, vegetable oil, apple cider vinegar, vanilla extract, and reserved pineapple juice.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Assemble and Bake:
- Spoon the batter over the pineapple rings in each muffin cup, filling them about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool and Serve:
- Allow the cupcakes to cool in the pan for about 10 minutes.
- Run a knife around the edges of the cupcakes to loosen them, then carefully invert the pan onto a baking sheet or large plate to release the cupcakes.
- Serve warm or at room temperature.
