Hummingbird Cupcakes with The Ultimate Cashew Buttercream

Gluten-free buckwheat hummingbird cupcakes with THE ULTIMATE cashew buttercream. This frosting will be a staple in your kitchen.

Hummingbird Cupcakes:
1 tbsp chia seeds mixed with 1/3 cup water
1 banana, mashed
1 cup water
2 tbsp extra-virgin olive oil
1 tsp white or apple cider vinegar
1 tsp vanilla
1 cup buckwheat flour
½ cup rolled oats
1/3 cup coconut sugar or granulated sugar of choice
2 tbsp unsweetened, shredded, dried coconut
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
¼ tsp sea salt
1 cup finely grated carrot (1 large)
1 cup finely chopped fresh pineapple

The Ultimate Cashew Buttercream Frosting (Almost “Raw”):
1 2/3 cups raw, unsalted cashews, covered in water and soaked overnight (24 hours is even better)
½ cup coconut oil, melted
1/3 cup maple syrup
1/3 cup water
1 tsp vanilla extract
½ tsp almond extract
½ tsp rice vinegar or apple cider vinegar
1/8 tsp sea salt

View the full recipe at Clean Wellness →