Hummingbird Cupcakes

I fell for Hummingbird Cupcakes after the first bite many years ago. I came across a recipe for them in a cookbook and I was intrigued. I’d never heard of this classic Southern dessert before, and I knew I would adore the tropical flavors.

These cupcakes are basically a cross between carrot cake and banana cake. It’s very similar in texture as it’s made with oil instead of butter, and there’s no mixer required for the cake batter. All you need are two bowls and a whisk.

The flavors of banana, pineapple and coconut will transport you to the island of Jamaica where the cake originated, and the tangy, sweet cream cheese frosting and toasted pecans are the perfect compliment.

This is one of the easiest cupcake recipes you’ll ever make, and they’re out of this world delicious. 🙂

Why you’ll love this recipe

• Hummingbird cupcakes are light and fluffy, packed with tropical flavors, and topped with a sweet, tangy cream cheese frosting and toasted pecans.
• They’re a cross between banana and carrot cake and make a great spring and summer dessert.
• The cake batter comes together with just two bowls and whisk, and they can be made entirely in advance.

Recipe ingredients

These hummingbird cupcakes include all the usual ingredients of an old fashioned hummingbird cake recipe but they’re so much easier to make!

Ingredient notes

• All purpose flour. You’ll need 1 1/2 cups of all purpose flour for this recipe. I don’t recommend any substitutions.
• Eggs. Two large eggs provides structure for the cupcakes.
• Oil. Oil is used instead of butter in this recipe, which makes the cupcakes super moist. I prefer to use olive oil or coconut oil, but you can use whatever you have on hand.
• Baking powder and baking soda. These are used for leavening. It’s essential to use baking soda as well as baking powder as it reacts with the acid in the pineapple.
• Banana. The banana is one of the star ingredients in hummingbird cupcakes. It provides moistness and tons of flavor.
• Crushed pineapple. Be sure to drain the pineapple juice as added liquid will affect the texture of the cupcakes.
• Coconut. I prefer to use unsweetened shredded coconut, but you can use your favorite.
• Vanilla extract. Provides depth of flavor.
• Cream cheese frosting. See my homemade cream cheese frosting recipe.

See the recipe card below for the full list of ingredients and quantities.

How to make this recipe

These cupcakes are similar to an old fashioned hummingbird cake recipe, but they’re much easier to make because there are no fussy layers to deal with and they bake up very quickly.

Pro tip: Prepare the cupcakes up to a day in advance and store in the refrigerator. Let them stand at room temperature about 30 minutes to one hour before serving, then top with the optional garnish.

See the recipe card below for full instructions.

Prepare the cupcakes

1. Whisk the dry ingredients together in a large bowl.
2. In a medium bowl, whisk the sugar, oil, and eggs until combined.
3. Add the vanilla, banana, crushed pineapple and coconut to the wet ingredients and whisk well to combine.
4. Add the wet ingredients to the dry ingredients, stirring just until incorporated.
5. Divide the batter evenly between (12) standard muffin cups lined with paper liners.
6. Bake at 350 degrees for 20-25 minutes or until golden brown and the top springs back when pressed gently. Cool completely.

Prepare the cream cheese frosting

Prepare the frosting according to the instructions in my sweet, tangy cream cheese frosting recipe.

Recipe FAQs

Recipe Notes

• Pro tip:  Prepare and frost the cupcakes up to a day in advance and store in the refrigerator. Let them stand at room temperature about 30 minutes to one hour before serving, then top with the optional garnish.
• If you plan to pipe the frosting, omit the milk and add additional powdered sugar as needed to thicken the frosting.
• Store frosted cupcakes in the refrigerator for 5-7 days.
• The cupcakes may be baked in advance and frozen without frosting for up to 3 months.