Healthy Pineapple Upside Down Cupcakes - Just Amazing!
Serves 12
10 mins prep
15 mins cook
25 mins total
Amazing Healthy Pineapple Upside Down Cupcakes with a high protein pineapple cupcake and a sugar-free top! A delicious high protein, low fat, low calorie and low sugar cupcake recipe!
Pineapple base:
Pineapple Cupcakes:
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Preheat oven to 350°F, line 12 cups of a muffin pan with cupcake lines, and lightly spray insides with cooking spray (or use non-stick pan).
In a bowl, combine melted butter and brown sugar.
Spread on bottom of muffin pan cavities.
Place pineapple slices in pan.
In a bowl, whisk flour, protein powder, coconut flour, lemon zest and baking soda.
In a large bowl, whisk together hot water, pineapplesauce, lemon juice and melted butter.
Add dry mix to wet, and gently fold until just combined.
DO NOT OVER-MIX or protein powder will make the cake dense.
Divide batter into cupcake cavities;
Bake for 15-17 minutes.
Don’t let the batter sit out.
A tester inserted into the center should come out clean and center of cake springy to touch.
Let cool in pan for 5 minutes.
Loosen the sides with a small spatula. Place plate or cooling rack on cupcakes, and invert onto another cooling rack. Let cool completely, about 15 minutes.
