Hummingbird Cupcakes

cupcakeshum Hummingbird Cupcakes

I made these especially for Jude’s birthday party, and they are made very similar to the Carrot Cake I made earlier last week. The main difference in flavor being that the recipe uses bananas instead of carrots. I used my new favorite gluten free flour blend, which includes brown rice flour, millet, almond meal, sweet rice flour, and tapioca flour. The batter will look very similar to Pamela’s Baking Mix (mainly because of almond meal). And can I just say, millet flour has such a fantastic flavor. I still like sorghum flour and teff flour but I am using those flours mainly with my chocolate cocoa-y desserts right now. Even though it is more high-maintenance, I like eating different grains rather than just sticking with one main mix.

These cupcakes were a big hit with gluten-eaters! I would serve these to anyone- gluten-free or not. My sister, Caroline, took five cupcakes home with her. If you know anyone that is gluten-free, you know how their face just lights up when you give them gluten-free goodies.


1/2 cup tapioca flour

1/2 cup sweet rice flour

1/2 cup millet flour

1/2 cup almond meal

1 cup brown rice flour

1 teaspoon baking soda

1 teaspoon baking powder

1 1/2 teaspoons xanthan gum

1/2 teaspoon salt

3 bananas mashed (about 2 cups)

1 1/2 cups granulated sugar (if you are trying to reduce sugar you can get away with reducing by 1/4 cup if you wish)

1/2 cup brown sugar

1 cup crushed pineapple, drained (you can add a little juice depending on thickness of batter)

1 teaspoon ground cinnamon

1 Tablespoon vanilla extract

1 cup shredded coconut, ground (food processor works well)

3 large eggs

2 sticks butter or butter substitute


Preheat oven to 350 degrees. Make sure the rack is in the center of the oven. Line 2 muffin tins with cupcake liners.

Grind the almond meal and coconut. Set aside.

In a med. bowl, sift together the flours, salt, cinnamon, baking powder, baking soda, and xanthan gum.

In your stand mixer, cream together your butter and sugar- about 3-4 minutes. Add vanilla. Add the eggs one at a time, making sure each one is incorporated before adding the next. Beat at medium speed until mixture is pale yellow and fluffy- about 3 minutes. In a separate bowl, combine pineapple, banana, and coconut. Add to the batter. Stir in flour mixture.

Divide batter evenly among cupcake tins. This batter will make at least 24 cupcakes but maybe a little more. Only fill the cupcake tins about 2/3 full.

I baked all the cupcakes at one time, rotating front to back once. My cupcakes took about 20 minutes to bake, but I would recommend setting your timer for less in case yours bake faster. The millet flour will give these a beautiful golden color once baked.

Once your cupcakes have cooled, frost them with your favorite gluten-free frosting. I made these the night before Jude’s little birthday party and stored them in the refrigerator. I think they will keep for about 3 days in the fridge, but they didn’t last more than 2 in my house!

Makes about 24 cupcakes (maybe more)

Note: The banana flavor in these makes them perfect for a gluten free toddler’s birthday cupcake. My little boy loves bananas!

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