Hummingbird Cupcakes

If you love classic Southern desserts, these Hummingbird Cupcakes are about to become your new favorite treat. Moist, flavorful, and topped with silky cream cheese frosting, these cupcakes combine mashed bananas, crushed pineapple, toasted pecans, and warm spices like cinnamon and nutmeg for a dessert that’s rich, comforting, and irresistible.

Perfect for birthdays, brunches, holidays (like Easter), or anytime you want a bakery-style cupcake at home. Hummingbird cupcakes are known for their soft texture and tropical sweetness.

What Are Hummingbird Cupcakes?

Hummingbird cupcakes are a cupcake version of the classic Southern hummingbird cake, a dessert that became popular in the United States in the 1970s. The recipe is loved for its banana-pineapple flavor combination and incredibly moist crumb.

These cupcakes feature:

• Mashed bananas for natural sweetness and moisture
• Crushed pineapple for a subtle tropical flavor
• Toasted pecans for a nutty, buttery crunch
• Cinnamon and nutmeg for a subtle warm spice
• Cream cheese frosting for a tangy, creamy finish

The result is a cupcake that tastes like a cross between banana bread, spice cake, and carrot cake.

Why You’ll Love This Recipe

There are many reasons why hummingbird cupcakes are such a beloved dessert:

• Ultra Moist Texture – The combination of bananas and pineapple keeps the cupcakes incredibly soft and tender.
• Warm, Cozy Flavor – Cinnamon and nutmeg bring a subtle comforting spice that balances the sweetness.
• Perfect Balance of Sweet and Tangy – The cream cheese frosting adds a slight tang that pairs beautifully with the fruity cake.
• Great for Any Occasion – Serve them at birthdays, Easter, Mother’s Day, or as a weekend baking treat.

I can literally eat these cupcakes plain without the frosting. They’re like an extra flavorful banana nut muffin. The toasted pecans taste like butter and when combined with the pineapple banana cake, it’s a fruity, nutty treat. The cream cheese frosting is the best topping to elevate these from muffins, to cupcakes.

Ingredients You’ll Need

• Toasted Pecans – Provide a nutty crunch and depth of flavor that tastes like butter. (Even though there is only oil in this recipe.)
• All-Purpose Flour – Make sure to fluff it up. Stir, spoon, and level when measuring with cups or use a scale to weigh it. It’s important to use the proper amount of flour for baking.
• Granulated Sugar – To help sweeten the cake.
• Baking Soda – To help the cake rise and brown slightly.
• Salt – To enhance the flavors.
• Cinnamon and Nutmeg – These spices give the cupcakes their warm, bakery-style aroma.
• Oil – Any neutral tasting oil, like canola or vegetable oil, works great here. Oil gives moisture and softness to the cake.
• Ripe Bananas – The riper they are, the more banana flavor you will get. Make sure to weigh them or measure them after being mashed so that you use the proper amount.
• Crushed Pineapple – With juices. No need to drain this, but try and use equal amounts of pineapple and juice. And weigh it for the best accuracy. (Baking is a science.)
• Egg – To bind and add structure to the cupcakes.
• Vanilla Extract – To enhance the flavors.

For the cream cheese frosting you’ll need:

• Cream Cheese – I use COLD full-fat cream cheese from the fridge.
• Butter – Beating room-temperature butter together with the cold cream cheese creates a smooth texture without making the frosting too soft.
• Powdered Sugar – Only 1 cup! That’s what makes my recipe very different from others.
• Vanilla – For flavoring.

How to Make Hummingbird Cupcakes

• Preheat oven to 350 degrees Fahrenheit (or 375˚F for high altitude). Line cupcake pans with paper cups. Set aside.

• Toast pecans in a small skillet over medium heat until fragrant, about 2-5 minutes, stirring continually. Immediately remove from pan to stop cooking. (Transfer to a heat-safe bowl or cutting board.) Cool completely before chopping. Set aside.

*DO NOT SKIP THIS! Toasting the pecans adds way more flavor and is super quick to do.

1. In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
2. In a separate bowl, mash and measure the bananas. (Do not use too much.) Then add the oil, pineapple, egg and vanilla. Whisk to combine.
3. Add the wet ingredients to the bowl of dry ingredients and stir until almost combined.
4. Then fold in the chopped pecans until just incorporated.

• Use a #24 scoop to fill the cupcake liners 2/3 full. Do not over-fill. Makes 15 cupcakes. (I stagger the 3 extra cupcakes in a 6-count pan with space between them.)
• Bake at 350˚F (or 375˚F for high altitude) for about 18-20 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs and the cake springs back when touched. Allow cupcakes to rest in the pan for a few minutes, then transfer to a wire rack to cool completely.

Make the Cream Cheese Frosting

1. Place the cold cream cheese in a large mixing bowl.
2. Using a hand mixer, beat cream cheese until smooth.
3. Gradually add the room temperature butter 2 Tablespoons at a time. Continue beating until smooth and well-blended after each addition.
4. Add powdered sugar and vanilla all at once. Blend until combined and smooth.

• Add frosting to a piping bag fitted with a tip (I used a Wilton 1M) and swirl on top of cupcakes. Should be just enough for 15 cupcakes if piped as pictured.
• Top with a slice of banana and pecan half, if desired, to decorate the cupcakes. (NOTE: The banana will brown, so only do this just before serving.)