Cupcakes and Muffins (no egg no milk no butter) Recipes

Vegan Pineapple Cupcakes

Eggless Dairy-free Pineapple Cupcakes

These Vegan Pineapple Cupcakes are soft and moist, flavored with pineapple juice and topped with a slice of pineapple and crunchy sugar crystals. These Eggless Dairy-free Pineapple Cupcakes will bring a tropical twist to your holiday dinners.
Servings 6 cupcakes


  • 1 Can of Pineapple Slices
  • 1/2 cup (120 ml) Pineapple Juice from can Add water if necessary to reach 1/2 cup.
  • 1/3 cup (70 g) Superfine Granulated Sugar
  • 1/4 cup (60 ml) Vegetable Oil
  • 1 cup (140 g) All-Purpose Flour
  • 1/2 tsp (2 g) Baking Powder
  • 1/4 tsp (1 g) Baking Soda
  • 1/8 tsp (pinch) Salt
  • Sugar Crystals for toppings


  • Preheat oven to 350oF (180oC).
    Line a standard 6 cups muffin pan with cupcake liners. Set aside.
  • To a bowl, add sugar and pineapple juice. Whisk until sugar is completely dissolved.
  • Then add oil and mix well.
  • Sift in flour, baking powder, baking soda and salt.
  • Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
  • Spoon batter into cupcake liner until 2/3 full.
  • Top each cupcake with a pineapple slice.
    Press pineapple gently onto batter to fit inside liner.
    Sprinkle with sugar crystals.
  • Bake in preheated oven to 350oF (180oC), rack middle position, 20-25 minutes, or until toothpick inserted in the middle of cake comes out clean.
  • Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.