If you love banana bread or carrot cake, you’re going to love these naturally sweetened hummingbird cupcakes! They have a delicious combo of banana, pineapple, and coconut, are naturally sweetened, and topped with a simple coconut whipped cream frosting! They’re also gluten and dairy free!
I had to find a yummy treat to showcase these pretty pineapple flowers, and these naturally sweetened hummingbird cupcakes were the perfect choice! If any of you follow me on Instagram, you may have seen me make these flowers in my story. I first made them last year for fun and was waiting for the warmer weather came back to make something spring-y.
If you haven’t heard of it before, hummingbird cake is full of sweet fruit and warm spices. The flavor and texture is a cross between a banana bread and carrot cake…super moist and fluffy without being overly sweet. It was made popular in the U.S. when it was printed in an early issue of Southern Living Magazine, but it’s thought to have originated in Jamaica, hence the tropical flavors. The tropical flavors are what have me smitten with this cake too! Most hummingbird cakes have banana and pineapple, but I went the route of Martha Stewart and added coconut to mine. Chopped nuts are generally used in the cake as well, but I omitted them for my kids’ sake. 🙂
It’s generally topped with a simple vanilla or cream cheese buttercream, which allows the flavors in the cake to shine, and chopped nuts or pineapple flowers. Although they may seem a bit intimidating, the hardest part of making the flowers is waiting for them to dry in the oven. The result is absolutely worth the effort though. They’re not only gorgeous, but delicious too, like pineapple fruit leather. Just make sure you top the cupcakes with the flowers right before serving. When the dried pineapple come in contact with moisture, they can become soggy and flatten onto the cake.
The best thing about these naturally sweetened hummingbird cupcakes is that they’re made a little healthier using coconut sugar and oil. I also included a gluten-free version, and they can even be adapted to be vegan-friendly by using the egg substitution provided.
If you give them a try, please tag me in your pics on social media so I can see your creations! I love to see what you’re whipping up in your kitchens! Enjoy, friends!Print
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