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Almond Flour Hummingbird Cupcakes

These hummingbird cupcakes are the perfect spring-time sweet treat! They're grain-free, dairy-free, and refined sugar-free, topped off with a delicious cream cheese frosting.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 cupcakes

Ingredients

  • 2 cups almond flour, see Notes
  • 1/2 cup coconut sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 tablespoons coconut oil, melted
  • 1 cup mashed banana (about 2 very ripe bananas)
  • 2 eggs, see Notes
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup shredded coconut, unsweetened

For the cream cheese frosting:

  • 1/2 cup dairy-free cream cheese
  • 1/4 cup dairy-free butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350° Fahrenheit and line a cupcake tin with 12 cupcake liners.
    Hummingbird Cupcakes Process Photo 1
  • In a large bowl, mix together the almond flour, coconut sugar, baking soda, baking powder, and cinnamon.
    Hummingbird Cupcakes Process Photo 2
  • In a small bowl, mix together the coconut oil, mashed bananas, eggs, and vanilla extract.
    Hummingbird Cupcakes Process Photo 3
  • Add the wet ingredients, crushed pineapple, and shredded coconut into the dry ingredients and mix to combine.
    Hummingbird Cupcakes Process Photo 4
  • Fill each cupcake liner with 1/4 cup of batter and bake for 20-25 minutes or until a toothpick inserted into a cupcake comes out clean.
    Hummingbird Cupcakes Process Photo 5
  • Transfer cupcakes to a wire cooling rack to cool completely before frosting.
    Hummingbird Cupcakes Process Photo 6
  • Make the frosting by adding all ingredients to a bowl and beating with either a hand or stand mixer until combined. Dollop frosting onto cooled cupcakes and enjoy!
    Hummingbird Cupcakes Process Photo 7

Video

Notes

  • Almond Flour: Be sure to use almond flour, not almond meal.
  • Coconut Oil: You can use 2 tablespoons of vegetable oil or melted butter instead.
  • Eggs: I like to remove my eggs from the fridge a couple hours before baking. If your eggs are too cold when added to the batter, they might cause your coconut oil to re-harden.

    • Nutrition

    Calories: 300kcal