Vegan Sugar Free Pineapple Right Side Up Cupcakes

Cupcakes:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
20oz Del Monte 100% juice crushed pineapple, divided in half
1/4 cup canola oil
6 packets truvia or other stevia powder
1 teaspoon vanilla extract
Topping:
Remaining half of pineapple (1 cup)
3 packets truvia or other stevia powder
1 tablespoon cornstarch
1/2 teaspoon vanilla extract

Preheat oven to 350ºF. Line a muffin pan with cupcake liners or baking sheet with 12 silicone muffin cups.
Sift the flour, baking powder, salt, cinnamon, ginger, and allspice into a large bowl.
Combine the pineapple (1 cup), oil, stevia, and vanilla in a blender and puree till the texture of applesauce. Make a well in the center of the flour mixture and add the wet ingredients. Mix well.
Pour batter into cupcake liners so that they are just over half full. Bake for 20 minutes.
Let cupcakes cool for about 10 minutes then move them to a cutting board or a tray that will fit on a shelf in your fridge.

To make the topping, combine all ingredients in a small saucepan.
Bring to a boil, and stir constantly for about 30 seconds.
Bring the heat down to low and stir for one more minute.
Immediately use a tablespoon to scoop the topping onto the cupcakes. The topping will spread but you can help it along with the back of the spoon.
Place in the fridge for about 30 minutes or until ready to serve.
Makes 12 cupcakes, 102 calories each with topping, 86 calories each without topping.

Altered from Vegan Cupcakes Take Over the World