Pineapple Upside-Down Cupcakes with Coconut Whipped Cream

Where does the time go?

As promised in my last post, here are the Pineapple Upside-Down Cupcakes I made for Crystal and Dave‘s surprise luau-themed Sho-Yu baby shower.

Cupcake Batter Ingredients

Being the meticulous direction-reader that I am, I purchased double the ingredients knowing I’d need enough for the shower as well as Leslie’s birthday.

Can You Spot the Lorax Mustache Cupcake?

However, I failed to notice that the recipe called for muffin tins, which are much larger than cupcake tins.  So in actuality, I ended up having enough batter to bake 5 dozen upside down cupcakes. #fail

I found the cupcake recipe by doing a google search that led me to Family Fun’s recipe, and found a really simple recipe for dairy-free coconut whipped cream on The Kitchn.

Coconut Milk, Cinnamon, Vanilla, and Powdered Sugar

The cupcakes had a great crumbly top thanks to the brown sugar and butter, and the cake was deliciously moist.  The coconut whipped cream was mild enough to compliment the flavors in the cupcake – not too coconut-y nor to sweet.

Here’s the final product!

Pineapple Upside-Down Cupcakes with Coconut Whipped Cream

Congratulations to Crystal and Dave!  Can’t wait to meet baby Preston and welcome him into the Sho-Yu family!  Puahahaha…xoxo