Preheat oven to 350 and spray 2-3 cupcake pans with baking spray.
In a large bowl combine eggs, almond milk, melted butter (make sure it has cooled first) vanilla and apple sauce. Mix well. Then add in the flour, sugar (save the brown sugar for later), baking powder, baking soda and salt. Mix together and set aside.
Sprinkle the brown sugar on the bottoms of all the cupcake molds, then add in the pineapple and a cherry, then fill up 1/2 way with the cupcake batter. Do this for all 30 cupcakes then bake for 12-15 minutes. You know they are done when you insert a toothpick and it comes out clean.
Let cool in the cupcake molds for 10 minutes, then using a butter knife scrape around the sides of the cupcakes and gently lift out, place upside-down on a cooling rack for another 5 minutes and serve.
If you were making a big cake you would core the pineapple and use the rings on the bottom of the pan, but these are cupcakes and that much fruit will make them soggy. I sliced the pineapple very thin, then I cut thin sticks out of that leaving the core aside. I curled the thin sticks of pineapple at the bottom of the cupcake molds and then put a cherry in the middle.Each Cupcake Has:Calories: 133