Posted on April 11 2020
Fruity banana-pineapple spice cupcakes with the lightest, tenderest crumb that are naturally sweetened and topped with a raw yoghurt and honey glaze…A match made in the HEAVENLIES! Plus, our favourite Hummingbird Cupcakes With Honey Glaze are a cinch to whip up and are ideal for any occasion.
Which is what makes them THE BEST choice for a baked Easter Sunday treat!
I thought this was as good a time as any to share one of the recipes from my new Cookbook that I am working on, I’m hoping it will be ready for sale on the blog in the next few months…
In the meantime, here’s a sneak peak, I hope you love these Hummingbird Cupcakes With Honey Glaze as much as we do!
They’re pretty much no-fail, and no-stress-cupcakes. Is that a thing? Well, it is now.
PLUS they’re SO UTTERLY DELICIOUS.
You’re going to want to treat yourself and your loved ones to a batch of these pretty little fellas, and SOON.
More sugar free baking recipes to try: Sugar And Dairy Free Raisin Bran Muffins, Sugar Free Lemon Olive Oil Cake, The Best Chocolate Brownie Cake, Easy Lemon Poppy Seed Blender Muffins, Banana Pecan & Cinnamon Muffins.
We’ve all got extra time on our hands at the moment (major understatement for some, I know!) and while Easter weekend is a tad different this year, our food can certainly lend a hand in helping to make this weekend fun.
Hummingbird Cupcakes With Honey Glaze are SO EASY to make, your kids can help you, make a big mess and it won’t matter one bit.
In case you didn’t know – Hummingbird cake was created in Jamaica and named after their national bird. It is a banana-pineapple spice cake, commonly topped with cream cheese frosting.
Today we’ll be making a light yoghurt honey glaze to drizzle over our cupcakes, and trust me, you won’t be disappointed!
How to make Hummingbird Cupcakes With Honey Glaze:
- Blend very ripe bananas and fresh or frozen pineapple until crushed
- Stir together with coconut oil, plain yoghurt, coconut sugar, eggs, vanilla essence, baking soda, salt, cinnamon and nutmeg
- Stir in flour
- Spoon into cupcake liners and bake for about 20 minutes
THAT’S ALL FRIENDS!
Allow them to cool, stir together some plain yoghurt, raw honey and coconut oil for the glaze and drizzle over the cooled cupcakes, top with a little pineapple triangle if desired and devour at your leisure.
These guys are a little sneaky because they look kinda fancy and like some hard work has gone into them, but they’re REALLY SIMPLE to make.
That’s my kinda cupcake! You too?
What’re you waiting for?? Let’s get baking up a Hummingbird Cupcake STORM!!
In the unlikely event that you have any leftover cupcakes, I would advise storing these bad boys in an airtight container in the fridge – on account of the yoghurt glaze.
They can be frozen in the same way, and if you’re making ahead, I would freeze them un-glazed, and only glaze them once defrosted and right before you want to eat them.
Right, less chatter, more BAKING!
I really hope you love these Hummingbird Cupcakes With Honey Glaze which are a sneaky peak into my E-Cookbook – be sure to keep checking back for the release!
Let me know what you think of this recipe in the comments, as always I would love to hear your feedback.
Fruity banana-pineapple spice cupcakes with the lightest, tenderest crumb that are naturally sweetened and topped with a raw yoghurt and honey glaze.
- FOR THE CUPCAKES:
- 2 large bananas , very ripe
- 1/2 fresh pineapple , or 1 cup frozen pineapple
- 1/3 cup coconut oil , melted
- 1 cup + 1 tbsp plain yoghurt , or milk of choice, at room temperature
- 1/2 cup coconut sugar
- 3 eggs , beaten, at room temperature
- 1 tsp vanilla extract
- 1 tsp baking soda
- Pinch Himalayan pink salt
- 2 tsp Ceylon cinnamon
- 1 tsp nutmeg
- 2 cups plain flour , or cake flour
- FOR THE GLAZE:
- 3 tbsp plain yoghurt , at room temperature
- 1 tbsp raw honey
- 1 tsp coconut oil , melted
TO MAKE THE CUPCAKES:
Preheat oven to 180°C (350°F), place cupcake liners in muffin pan.
Place bananas and pineapple in blender or food processor and blitz until crushed (not entirely smooth) takes a few seconds, pour into a large bowl and stir in the melted coconut oil and yoghurt. Now stir in the coconut sugar, eggs, vanilla essence, baking soda, salt, cinnamon and nutmeg.
Now stir in the coconut sugar, eggs, vanilla essence, baking soda, salt, cinnamon and nutmeg.
Gently stir in the flour until just combined, don’t over mix. Spoon the batter into the cupcake liners – this is the messy part, but it’s SO worth it!
Bake in the centre of the oven for 18 – 20 minutes or until a toothpick inserted into the middle of a cupcake comes out clean. Remove from the oven and allow to cool completely on a wire rack before glazing.
TO MAKE THE GLAZE:
In a small bowl, stir the yoghurt, honey and coconut oil together, drizzle over the cooled cupcakes and ENJOY.
The ripeness of the bananas will determine the sweetness of this cake, if you don’t have very ripe bananas, add an extra 1/4 cup of coconut sugar.