Healthy hummingbird cupcakes.
I’ve never been so in love with a cupcake recipe, healthy or not.
These cupcakes are moist, sweet, and absolutely irresistible with healthy cream cheese frosting. Perhaps being in love with a cupcake sounds crazy… but just try one and I promise you will completely understand!!
Hummingbird cake, which made its culinary debut in a 1978 issue of Southern Living Magazine, is a delicate and lightly-spiced cake bursting with the sweetness of pineapple, banana, and coconut. To this day, it is still the magazine’s #1 most popular recipe of all time.
These seductive little hummingbird cupcakes perfectly capture the charm of Southern Living’s famous recipe, and they’re even healthy enough to eat for breakfast if you so choose.
Healthy Hummingbird Cupcakes
Adapted from: Healthy Blueberry Muffins
- 1/2 cup crushed pineapple, drained (120g)
- 1/2 cup mashed banana (120g)
- 2 tbsp milk of choice (30g)
- 2 tsp pure vanilla extract
- 2 tsp white or apple cider vinegar
- 3 tbsp vegetable or coconut oil (30g)
- 1 cup spelt or all-purpose or Bob’s gf flour (135g)
- only if using the gf flour, add 1/4 tsp xanthan gum
- 1/2 tsp plus 1/8 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/3 cup xylitol or sugar of choice (65g)
- pinch stevia or 1 extra tbsp sugar of choice
- 1/3 cup finely-chopped pecans, optional
Hummingbird Cupcakes: Preheat oven to 350 F, and line a muffin tin with 10 liners. In a large mixing bowl, whisk together first 6 ingredients. In a separate bowl, combine all remaining ingredients and stir well. Pour wet into dry, and stir until just evenly mixed. Pour into the 10 muffin tins and bake 19-20 minutes or until muffins have domed and a toothpick comes out clean. Allow to sit 10 minutes before removing from the tins. Frost with either coconut butter or Healthy Cream Cheese Frosting, shredded coconut, and pecans.
Click for: Hummingbird Cupcakes Nutrition Facts
Question of the Day:
Does it feel like Spring yet where you are?
I’ve been attempting to trick myself into believing it’s Spring by baking Eastery cupcakes and carrot cake crumble. Sadly these attempts aren’t fooling anyone. Every morning, upon checking the weather forecast and seeing stars snowflakes, I’m that much closer to just dropping everything and boarding the next plane to a tropical location whose inhabitants have never heard of snow. (Seriously, how good does Fiji sound right now?)
Link of the Day: Copycat Chocolate Brownie Vitamuffins
Love your hummingbird cupcakes. I made them for my husband on Father’s Day and he loved them too! What’s even more amazing is the frosting. It’s the most perfect healthy frosting I’ve ever tasted. My only complaint, I should have known to double the recipe the first time I made it so we could have more.
Hi!
I’m a first time visitor and I have already dediced to have a “let’s-bake-as-much-of-these-as-possible” weekend. 😉
But before I start…one small question – do I need to use fresh or canned pineapple?
Thank you! Have a sweet day! 🙂
Either 🙂
These look divine, but I’m wondering if I can make them without the xylitol or “sugar of choice” and just add a pinch more stevia? Would that change the volume enough to mess things up? Thanks!!
These are sooo good!! Haven’t tried them with a frosting yet. Do you think a chocolate frosting would taste good on these? And if I made them with a frosting can I frost the night before??
Also, would this recipe be good as a cake?? I am looking to make a cake for my sins 3rd bday Saturday! Thanks!!
Sure, why not? 😉
I just tried these yesterday and they were amazing! will definitely be making these again! i just used regular flour as i was serving them to guests. Thanks so much Katie! they are wonderful!
reporting back. I tried these gluten-free and they were great also! i used half brown rice flour and half oat flour. The only problem was that they didn’t rise very much so the next time i made them gf I added more baking powder, about triple. I love these cupcakes so much!
Hi Katie,
This was a WONDERFUL recipe. I have recommended it to tons of people already. So tasty and satisfying without feeling guilty!
I was wondering if you possibly knew any of the nutrition facts, or even just the calorie content?
Thank you for sharing!
Why do you use vinegar in a pot of your muffins/donuts recipes?
Interested to know as new to baking…and do you taste the vinegar?
Thank you
Why do you use vinegar in a lot of your muffins/donuts recipes?
Interested to know as new to baking…and do you taste the vinegar once it’s baked?
Thank you
Thank you for these wonderful recipes but why is it I don’t see a friendly print sign? I am missing out on these recipes, because I can’t print them out.
If you have Katie’s book, she has a similar cupcake recipe in there (the Coconut Cloud Cupcakes:
https://lett-trim.today/faq-page/chocolate-covered-katie-cookbook/%3C/a%3E%29. Otherwise, you can also just highlight the recipe and press the “control” and “c” keys on your keyboard, then paste in a word document.
These were fantastic!