Hummingbird Cupcakes Recipe

Hummingbird Cupcakes on a wire rack with cream cheese frosting and a slice of banana and pecan on top.

These moist hummingbird cupcakes are packed with mashed bananas, crushed pineapple, toasted pecans, cinnamon, and nutmeg, then topped with rich cream cheese frosting. A classic Southern dessert everyone will love!

Author Amber Brady

Prep Time 30

Cook Time 25

Total Time 55

Yields cupcakes

Ingredients

Cupcakes

1 ½ cups (188 g) all-purpose flour, (stir, spoon & level)
¾ cup (150 g) granulated sugar
¾ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
⅛ tsp ground nutmeg
¾ cup (210 g) mashed bananas, (about 2 bananas)
½ cup (118 ml) oil, (canola/vegetable)
4 oz (112 g) crushed pineapple, with juices (scant ½ cup)
1 large egg, room temperature
1 tsp vanilla extract
½ cup (56 g) pecan halves, *toasted + chopped

Frosting

8 oz (226 g) block-style cream cheese, cold
½ cup (113 g) butter, (1 stick) room temperature
1 cup (120 g) powdered sugar
1 tsp vanilla extract

Instructions

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.
FOR THE CUPCAKES: In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
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.
Add the wet ingredients to the bowl of dry ingredients and stir until almost combined. 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.
FOR THE FROSTING: Place the cold cream cheese in a large bowl. Using a hand mixer, beat cream cheese until smooth. Gradually add the room temperature butter 2 Tablespoons at a time. Continue beating until smooth and well-blended after each addition. 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.)

Notes

Toasting the pecans is optional, but highly recommended. It enhances their buttery flavor and adds extra crunch. Don’t love pecans? Swap it with a different nut, or use sweetened coconut flakes for a tropical flair.
Spices: The spice is quite subtle in this recipe. If you prefer a stronger flavor, use 1/4 tsp of nutmeg and cloves in addition to the 1 tsp of cinnamon for a bolder spice. You could even add 1/4 tsp of ginger and allspice for even more flavor.
TO SERVE: Serve the cupcakes slightly chilled or at room temperature for the best flavor and texture.
TO STORE: Store in an airtight container in the refrigerator for up to 4 days. Allow refrigerated cupcakes to sit at room temperature for about 20 minutes before serving for the best texture.
TO FREEZE: Unfrosted cupcakes can be frozen for up to 2 months.

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