Pineapple Upside-Down Vegan Cupcake Recipe

Pineapple Upside-Down Cupcake


1/4 cup vegan margarine
7 tablespoons organic unbleached sugar
1 tablespoons molasses
1 teaspoon cinnamon
1 can crushed pineapple (reserve juice)
6 maraschino cherries — drained and halved
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup non-dairy yogurt
1/4 cup vegan margarine (80% fat is best) — softened
1/4 cup white organic unbleached sugar
1 teaspoon vanilla extract
1/2 cup reserved pineapple juice (from above can)


Lightly grease each 2 1/2 inch cup in a 12-cup muffin tin.
For topping, melt margarine in a small saucepan.
Stir in molasses, organic unbleached sugar, and cinnamon until blended.
Remove from heat and add 1/2 cup of the pineapple (save remainder for another use).
Spoon about 1 tablespoon of topping into each muffin cup.
Place a cherry half, round side down, in center of each.
In small bowl, combine flour, baking powder and salt.
In large bowl, beat soy yogurt, margarine, and organic unbleached sugar with electric mixer (no need to clean beaters) until fluffy.
Beat in vanilla extract.
Add flour mixture and pineapple juice, alternating between them, beating well after each addition.
Gently fold into batter.
Pour evenly into muffin cups.
Bake at 350 for 20 to 25 minutes or until cupcakes test done.
Cool in pan on wire rack 10 minutes.
Invert onto cookie sheet and gently tap each cup to release cupcakes.
Serve warm or at room temperature.