Hummingbird Cupcakes

Hummingbird Cupcakes are moist, fruity, and spiced treats inspired by the classic Southern Hummingbird Cake. They’re packed with ripe bananas, crushed pineapple, chopped pecans, and warm spices, then topped with a rich cream cheese frosting for the perfect balance of sweet and tangy.

Why You’ll Love This Recipe

• Bursting with tropical flavor from bananas and pineapple
• Incredibly moist and tender texture
• Easy to make—no mixer required for the batter
• Classic cream cheese frosting adds a decadent finish
• Perfect for parties, brunches, or as an anytime dessert

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Granulated sugar
• Baking soda
• Salt
• Ground cinnamon
• Eggs
• Vegetable oil
• Ripe bananas, mashed
• Crushed pineapple with juice
• Chopped pecans
• Vanilla extract

For the frosting:

• Cream cheese, softened
• Unsalted butter, softened
• Powdered sugar
• Vanilla extract

directions

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
3. In another bowl, mix eggs, oil, mashed bananas, crushed pineapple (with juice), and vanilla extract.
4. Combine the wet and dry ingredients, mixing just until incorporated.
5. Fold in the chopped pecans.
6. Divide the batter evenly among the cupcake liners, filling each about ¾ full.
7. Bake for 18–22 minutes or until a toothpick comes out clean.
8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until fluffy.
10. Frost cooled cupcakes and garnish with extra pecans if desired.

Servings and timing

• Servings: 12 cupcakes
• Prep time: 20 minutes
• Cook time: 20 minutes
• Total time: 40 minutes

Variations

• Add shredded coconut for more tropical flavor
• Swap pecans for walnuts
• Make mini or jumbo cupcakes by adjusting baking time
• Use sour cream in the frosting for added tang
• Top with dried pineapple flowers for an elegant touch

storage/reheating

• Store frosted cupcakes in the refrigerator for up to 4 days
• Bring to room temperature before serving
• Unfrosted cupcakes can be frozen for up to 3 months
• Thaw in the fridge overnight and frost before serving

FAQs

1. Why are they called Hummingbird Cupcakes?

They’re named after the Jamaican Hummingbird Cake, a tropical-flavored dessert said to be “sweet enough to attract a hummingbird.”

2. Can I use butter instead of oil?

Yes, but oil keeps the cupcakes more moist and tender.

3. Is the pineapple drained?

Usually not—use crushed pineapple with juice unless your recipe specifies otherwise.

4. Can I make them without nuts?

Yes, simply omit the pecans for a nut-free version.

5. What’s the best frosting for these?

Classic cream cheese frosting is traditional and balances the sweetness.

6. Can I make these into a cake instead?

Yes, the batter works well in a standard 9-inch cake pan or as a layer cake.

7. Are they very sweet?

They’re sweet, but the tangy frosting balances the flavor nicely.

8. How ripe should the bananas be?

Use overripe bananas for the best flavor and moisture.

9. Do I need to refrigerate them?

Yes, because of the cream cheese frosting.

10. Can I make them gluten-free?

Yes, substitute a gluten-free flour blend suitable for baking.

Conclusion

Hummingbird Cupcakes bring a tropical twist to classic baking, combining fruits, spices, and a dreamy cream cheese topping. They’re easy to make, stunning to serve, and always a hit with guests. Whether for a holiday, picnic, or just because, these cupcakes deliver charm and flavor in every bite.

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