Hummingbird Cupcakes w/Pineapple-Almond Cream Cheese Frosting (GF)

14 cupcakes

 

Cupcake batter:

1 1/2 cup almond flour (I used Bob’s Red Mill)

1/2 tsp. salt

1/2 tsp. baking soda

1 tsp. cinnamon

3 large eggs

1/4 cup honey or agave

2 Tbsp. coconut oil

1 cup mashed ripe banana

1 cup crushed pineapple, drained

1 cup chopped toasted pecans

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Frosting*:

1 cup crushed pineapple, undrained

1/2 cup water

4 Tbsp. brown sugar

8 ounces cream cheese, room temperature

1/4 cup butter, room temperature

2 cups powdered sugar (sift after measuring)

1/2 cup almond butter

 

Cupcakes: Preheat oven to 325 degrees. Line or liberally spray cupcake pan. In a medium bowl, combine the almond flour, salt, baking soda and cinnamon. In another bowl combine the 3 eggs, honey, coconut oil, mashed banana and the pineapple. Gradually mix the dry mixture into the wet mixture until just combined. Stir in the pecans. Fill cupcake to 2/3 full. Bake for 20 minutes or until they test done.

 

Frosting: In a medium saucepan, add pineapple and the water. Bring to a low-boil and stir in the brown sugar. Cook for 15 minutes stirring constantly until the liquid is cooked off. Remove from heat and let cool down. In a medium bowl, mix the cream cheese and butter until light and fluffy. Add the powdered sugar and beat until smooth. Add 1/2 cup of pineapple-brown sugar mixture and the almond butter. Beat until smooth. 

 

*Frosting recipe can be cut in half if you want less frosting.