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.
- 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.