These hummingbird cupcakes are incredibly soft and moist. Hummingbird cake is a tender banana‑pineapple spice cake finished with cream cheese frosting — a Southern classic.
If you’ve never tried hummingbird cake, this Southern favorite is worth baking. I usually sprinkle the cupcakes with crushed pecans for texture, but for a showstopping presentation you can top them with dried pineapple flowers for an elegant finish.
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Hummingbird cake ingredients
This hummingbird cupcake recipe tastes similar to carrot cake — without the carrots — and is close in spirit to banana muffins topped with cream cheese frosting. Gather the following ingredients for the cupcakes and frosting:
Grocery list for hummingbird cupcakes
- All‑purpose flour — 2 cups
- Vegetable or canola oil — ½ cup
- Large eggs — 2
- Ripe bananas — 2 (about 1 1/3 cups mashed)
- Crushed pineapple, drained — 8 oz can
- Finely chopped pecans — ½ cup (plus extra for topping)
- Vanilla extract — 1 teaspoon
- Baking soda — ½ teaspoon
- Ground cinnamon — 1 teaspoon
- Salt — ½ teaspoon
- Cream cheese — 8 oz (for frosting)
- Unsalted butter — 4 tablespoons, room temperature (for frosting)
- Confectioners’ sugar — about 2 cups (for frosting)
If you plan to garnish with dried pineapple flowers, pick up a whole fresh pineapple and make the flowers ahead of time so they have time to dry.
Hummingbird cake recipe
These cupcakes are moist, sweet, and remind you of carrot cake thanks to the warm spices and chopped pecans. The banana and pineapple keep the crumb tender and flavorful. They’re easy to make and come together quickly — great for brunch, shower desserts, or a weekend bake.
How to make hummingbird cupcakes:
- Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a medium bowl, whisk together the dry ingredients: flour, baking soda, salt, and cinnamon.
- In a large bowl, whisk the mashed bananas, eggs, oil, granulated sugar, drained crushed pineapple, and vanilla until smooth. Stir in the chopped pecans.
- Fold the dry ingredients into the wet ingredients and mix just until combined. Do not overmix.
- Divide the batter evenly among the prepared liners, filling each about three‑quarters full.
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely before frosting.
- Frost the cooled cupcakes with cream cheese frosting and finish with crushed pecans or dried pineapple flowers if desired.
Why is hummingbird cake called hummingbird cake?
Hummingbird cake traces its origins to Jamaica, where it was once called “doctor bird cake” after the island’s national bird. The recipe gained popularity in the American South after being promoted by Jamaican tourism and later printed in Southern Living magazine. Since then it has become a beloved Southern dessert.
Cream cheese frosting
The classic finishing touch for hummingbird cupcakes is a smooth cream cheese frosting. It’s simple to make at home but you can use store‑bought frosting in a pinch. For a homemade version:
- Beat cream cheese and room‑temperature butter until smooth (2–3 minutes).
- Mix in vanilla, then gradually beat in confectioners’ sugar on low speed until incorporated. Increase speed and beat until light and fluffy.
- Spread or pipe the frosting onto cooled cupcakes and top with crushed pecans or dried pineapple flowers, or leave them plain for a more rustic look.
How to make dried pineapple flowers
If you want dried pineapple flowers as a garnish, prepare them the day before baking because they typically require overnight drying. Use the cupcake pans to help shape and dry the pineapple into delicate floral shapes for an attractive, edible decoration.
Other delicious cupcake recipes
- Birthday Sprinkles Cupcakes
- Chocolate Peanut Butter Cupcakes
- Pumpkin Spice Cupcakes
- Strawberry Cupcakes
- Raspberry Lemon Cupcakes
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Hummingbird Cupcakes
Ingredients
For the cupcakes:
- 2 cups flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 medium ripe bananas, mashed (about 1 ⅓ cups)
- 2 large eggs
- ½ cup vegetable or canola oil
- 1¼ cups granulated sugar
- 8 oz crushed pineapple, drained
- 1 teaspoon vanilla extract
- ½ cup finely chopped pecans
For the frosting:
- 8 ounces cream cheese
- 4 tablespoons unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 2 cups confectioners’ sugar
Instructions
For the cake:
- Preheat oven to 350°F. Line cupcake pans with paper liners.
- Whisk together flour, baking soda, salt, and cinnamon in a medium bowl; set aside.
- In a large bowl, whisk mashed bananas, eggs, oil, sugar, drained pineapple, and vanilla until smooth. Stir in the pecans.
- Add the dry ingredients to the wet mixture and stir with a wooden spoon until just combined. Do not overmix.
- Fill liners about three‑quarters full and bake 20–22 minutes, until a toothpick comes out clean. Cool in the pans 5–10 minutes, then transfer to a wire rack to cool completely.
For the frosting:
- Beat cream cheese and butter in a mixer on medium‑high until smooth, about 2–3 minutes. Stir in vanilla.
- With the mixer on low, gradually add the confectioners’ sugar until incorporated. Increase speed and beat until smooth and fluffy. Frost cooled cupcakes and top with crushed pecans or dried pineapple flowers as desired.
Nutrition
This recipe was originally published November 15, 2011 and updated May 6, 2020.