Description
Hummingbird Cupcakes are moist and fruity with banana, pineapple, and pecans, topped with luscious cream cheese frosting. This Southern favorite is perfect for spring and summer dessert tables, brunch, or tea time. Discover the best hummingbird cupcakes recipe with warm spices and tropical flavor.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large ripe bananas, mashed
1 cup crushed pineapple with juice
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup chopped pecans
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract (for frosting)
Instructions
1. Preheat oven to 350°F and line cupcake pans with liners.
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, cinnamon, and salt.
3. In another bowl, combine mashed bananas, crushed pineapple with juice, eggs, oil, and vanilla extract.
4. Mix wet and dry ingredients until just combined, then fold in chopped pecans.
5. Divide the batter evenly into the cupcake liners, filling each about 3/4 full.
6. Bake for 18–22 minutes or until a toothpick comes out clean. Let cool completely.
7. For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until fluffy.
8. Frost cooled cupcakes as desired and serve.
Notes
Use fully ripe bananas for best flavor.
Don’t drain the pineapple juice—it’s essential for moisture.
Chill cupcakes if making ahead, then bring to room temp before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg