Like a magician playing card tricks, this pineapple upside-down recipe is easier to make than meets the eye. Sure, layering delicate fruit over a soft, moist cake is a precarious task. But with the right recipe in hand, you’ll become a master of flipping desserts and turning heads. Now get ready, because it’s…show time!
Protein Pineapple Upside-Down Cupcakes
Makes 8 cupcakes
Macros per cupcake: 193 calories | 7.2 g protein | 28.6 g carbs | 6.3 g fat | 16.8 g sugar | 1.9 g fiber
Ingredients
Cupcakes
½ cup whole wheat pastry flour
1/3 cup almond flour
1 scoop Vitacost ARO Vanilla Whey Protein Complex Plus
¼ cup Vitacost Coconut Sugar
¾ tsp. baking powder
¼ cup vanilla almond milk
¼ cup plain Greek yogurt
3 egg whites
Topping
8 Tbsp. Vitacost Coconut Sugar
2 Tbsp. Vitacost Certified Organic Extra Virgin Coconut Oil, melted
½ cup crushed pineapple, drained and patted dry
4 cherries, pitted and halved
Directions
- Preheat oven to 350 degrees F and place 8 silicon cupcake liners on a sheet pan.
- Add about ¾ teaspoon of melted coconut oil to the bottom of each cupcake liner. If you don’t have silicon cupcake liners, line a muffin pan with paper liners and liberally coat each one with coconut oil.
- Sprinkle about 1 tablespoon coconut sugar on top of coconut oil, and place half a cherry in the middle. Spoon 1 tablespoon crushed pineapple over top cherry.
- In a large bowl, mix together almond milk, yogurt and egg whites, whisking until smooth.
- Add remaining cupcake ingredients and stir until batter is well combined.
- Evenly spoon batter into 8 cupcake liners (over pineapple). Bake 20-22 minutes, or until a toothpick comes out clean.