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Hummingbird Cupcakes

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Sweet and tropical cupcakes inspired by Southern Hummingbird Cake, featuring banana, pineapple, and warm spices topped with rich cream cheese frosting.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup mashed ripe bananas (about 2–3 bananas)
  • ½ cup crushed pineapple, drained
  • ½ cup chopped pecans (optional)
  • For the Frosting:
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • Chopped pecans or dried pineapple for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugars, cinnamon, nutmeg, and salt.
  3. In another bowl, beat eggs with oil and vanilla. Stir in mashed banana, pineapple, and pecans (if using).
  4. Add the wet mixture to the dry ingredients and mix until just combined.
  5. Divide batter evenly into liners and bake for 18–22 minutes or until a toothpick comes out clean.
  6. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. To make frosting, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, beating until fluffy.
  8. Frost cooled cupcakes and garnish as desired.

Notes

  • Ensure cupcakes are fully cooled before frosting to prevent melting.
  • Pecans are optional and can be swapped with walnuts or omitted for nut-free version.
  • Cupcakes can be made a day ahead; store unfrosted in an airtight container.
  • Try adding a pinch of ground cloves for a deeper spice note.

Nutrition

Find it online: https://ukfinda.com/hummingbird-cupcakes/