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5
from 1 vote
Hummingbird Cupcakes with Pineapple Almond Butter Cream Cheese Frosting
My hummingbird cupcakes are everything that banana muffins wish they could be. The hummingbird cupcakes have a strong banana flavor, but so much more complexity.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
14
cupcakes
Calories:
449
kcal
Author:
Stefani
Ingredients
Cupcake Ingredients
1 1/2
cups
blanched almond flour
1/2
teaspoon
salt
1/2
teaspoon
baking soda
1
teaspoon
cinnamon
3
large eggs
1/4
cup
golden syrup
honey will also work
2
tablespoons
walnut oil
any nut or vegetable oil will work
1
cup
smashed ripe bananas
about two bananas (if you don't have ripe bananas, microwave newer bananas for a minute or so to bring out their sweetness)
1
cup
crushed pineapple
drained (a can of pineapple works for this, or use chopped fresh pineapple, food process it, and strain out the excess liquid)
1
cup
coarsely chopped pecans
Frosting Ingredients (Note: If you don't like to use a lot of frosting on your cupcakes, you could probably cut this in half):
1
cup
crushed pineapple
in this case, there is no need to drain it
1/2
cup
water
4
tablespoons
brown sugar
8
ounces
cream cheese
room temperature
1/4
cup
unsalted butter
room temperature
2
cups
powdered sugar
1/2
cup
almond butter
US Customary
-
Metric
Instructions
Cupcake Directions
Preheat oven to 325 F.
In a large bowl, combine almond flour, salt, baking soda, and cinnamon.
In a separate bowl, mix together eggs, golden syrup, and oil.
Mix bananas and pineapple into the wet ingredients.
Stir wet ingredients into the dry ingredients.
Fold in the pecans.
Divide evenly between 14 cupcake liners (liners should be filled almost to the top).
Bake for 20 minutes or until a toothpick comes out dry.
Frosting Directions
Place pineapple and water in a small saucepan on medium heat.
Bring to a boil and reduce to a simmer.
Mix in brown sugar.
Stir occasionally and reduce the mixture for about fifteen minutes or until most of the liquid is gone.
Remove from heat and set aside to cool to room temperature.
In a medium-sized mixing bowl, mix cream cheese and butter until light and fluffy (about three minutes).
Slowly mix in the powdered sugar until fully combined.
Mix in 1/2 cup of the sweetened pineapple (you may have just a little bit leftover to snack on) and the almond butter.
Pipe or spread onto cooled cupcakes.
Nutrition
Calories:
449
kcal
|
Carbohydrates:
47
g
|
Protein:
7
g
|
Fat:
27
g
|
Saturated Fat:
6
g
|
Cholesterol:
61
mg
|
Sodium:
191
mg
|
Potassium:
293
mg
|
Fiber:
4
g
|
Sugar:
40
g
|
Vitamin A:
425
IU
|
Vitamin C:
9.1
mg
|
Calcium:
101
mg
|
Iron:
1.5
mg