Pineapple upside down cupcakes

Most retro recipe…tomatoweb

These lovely pineapple cupcakes are reminiscent of the 1970’s dessert pineapple upside-down cake.


Recipe adapted from Vegan Cupcakes Take Over the World

Ingredients for 12 large cupcakes

  • 1 cup flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground allspice
  • 1 cup crushed pineapple
  • ¼ cup rapeseed (canola) oil
  • ½ cup plus 2 tbsp sugar
  • 1 tsp vanilla extract
  • Fresh or tinned pineapple to garnish

For the frosting:

  • 3 tbsp vegan margarine
  • 2 cups sieved icing sugar (use more if required)
  • ½ tsp vanilla extract


  1. Heat the oven to 180°C
  2. Sift the flour, baking powder, salt and spices into a large bowl
  3. Blend the pineapple, oil and sugar in another bowl
  4. Combine the pineapple mixture with the flour, mix well
  5. Pour into 12 paper cupcake/muffin cases (fill just over half full as they rise quite a lot)
  6. Bake for 20 minutes until golden on top (insert a toothpick, if it comes out dry, they are done)
  7. Beat the icing sugar into the margarine with the vanilla extract until smooth and stiff (add more icing sugar if it’s a bit sloppy)
  8. Pipe the frosting onto the cooled cakes
  9. Decorate with pineapple
This entry was posted in Cakes, tarts, desserts & sweets and tagged . Bookmark the permalink.

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