If you like banana bread, you’ll love these hummingbird cupcakes! They’re made with wholesome ingredients, and are free of gluten, dairy, & refined sugar. Can be adapted to be vegan friendly.
- 3/4 cup Bob’s Red Mill Gluten-Free 1-to-1 baking flour
- 1/4 cup coconut flour (OR USE 1 CUP ALL-PURPOSE FLOUR IN PLACE OF GF AND COCONUT FLOUR)
- 1/2 cup coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/3 cup dairy-free milk (I used almond) or other milk of choice
- 1/4 cup melted coconut oil, olive oil, or other oil of choice
- 1 1/2 teaspoons vinegar
- 1 egg*
- 1 teaspoon vanilla
- 1/2 cup mashed ripe banana
- 1/2 cup crushed or finely chopped pineapple, juice drained
- 1/2 cup finely shredded unsweetened coconut
Coconut Cream Cheese Frosting:
- 1 can coconut cream or full-fat coconut milk, refrigerated overnight (I bought the one from Trader Joe’s. About 1 cup firm cream)
- 8 oz. dairy free cream cheese or regular cream cheese
- 3–4 tablespoons honey, coconut syrup, or other sweeter of choice (add more or less to taste)
- 1/2 teaspoon vanilla extract
Pineapple Flowers: (To be made ahead of time)
- 1 fresh pineapple
- parchment paper
- Preheat oven to 350°. Line a muffin tin with paper liners (preferably parchment liners so they don’t stick) and set aside.
- In a large bowl, mix together dry ingredients—flour, sugar, baking soda, salt, and cinnamon. Add wet ingredients—milk, vinegar, oil, egg, and vanilla, and mix well. Add mashed banana, pineapple, and shredded coconut stirring just until combined. Let sit for a few minutes for the flour to absorb the liquid.
- Fill each liner 2/3 full with batter. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Let cool thoroughly before frosting.
Whipped Coconut Cream Frosting:
- Beat cream cheese in a large mixing bowl until creamy. Add hardened coconut cream and continue to beat until blended. Add sweetener and vanilla, continue to beat until fluffy. Add more sweetener if needed. Keep frosting refrigerated until ready to use.
- To decorate cupcakes, place frosting into a bag fitted with tip 2A (or into a large plastic baggie with the corner cut out). Begin piping in the center (to form a base) and continue to pipe along the outer edge of the cupcake, swirling the frosting upwards, like soft serve ice cream. Release pressure as you pull up to form a peak. Top with pineapple flowers right before serving (the flowers flatten with moisture).
- I followed the tutorial from Martha Stewart
- Cut the top and bottom off of the pineapple. Stand upright and cut off the rind. Use a small melon baller or measuring spoon to remove all of the “eyes” and seeds.
- Slice pineapple very thinly. The thinner you slice the faster they dry. Place slices on parchment lined baking sheets. Bake in a 225° oven for about 25-30 minutes. Flip and continue to bake for another 25-30 minutes. Check and remove any that are thoroughly dried. Flip the others and continue to bake, checking and flipping every 20 minutes (some of the thicker slices took 2 hours in the oven) Remove the slices that are dried and place into a muffin tin so the edges can curve, like a flower. I keep them in the muffin tin for 1-2 days to ensure they hold their shape. Store flowers in an airtight container in the fridge or cool pantry for a few days.
*These worked with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water), but the cupcakes were more dense.
- Cook Time: 25 mins
- Category: Dessert, Gluten-Free, Dairy-Free