Classic Hummingbird Cupcakes are light and fluffy with a luscious cream cheese frosting.  They’re topped with toasted coconut and pecans for the ultimate cupcakes!

Classic Hummingbird Cupcakes are super moist and fluffy, and you won't believe how easy they are to make! @FlavortheMoment

Today is my birthday!  It’s not just any birthday either…it’s a big milestone.  A few months ago I was kind of dreading this day.  Telling people my soon-to-be age was like saying a dirty word then, but I’ve wrapped my head around it and embraced it now.

It’s better than the alternative right?

close up of hummingbird cupcakes topped with pecans and coconut

Age really is just a number, and you can really keep yourself looking young by eating right and staying active.  And using hair color and age defying cream. 🙂

I decided to celebrate today with these Hummingbird Cupcakes, and by divulging my age to you in confetti sprinkles!!

the number 50 spelled out in confetti sprinkles

I figured seeing my age in sprinkles would make turning 50 sort of fun!  The sprinkles helped a little, but baking these cupcakes definitely helped a lot.

The funny thing is that I had a vision of sharing german chocolate cupcakes with you today since it’s my all time favorite birthday cake –> see my German Chocolate Cake Roll!    I haven’t developed a chocolate cupcake recipe yet and I didn’t want to adapt from another recipe, so I thought I would make a coconut cake since I love that too.

That’s when I got the idea to create this hummingbird cupcake recipe.  Have you ever had hummingbird cake?  It’s a classic Southern cake that’s reminiscent of carrot cake without the carrots.  

It’s a banana cake with crushed pineapple and coconut, and it’s topped with cream cheese frosting, toasted pecans, and more coconut.

hummingbird cupcakes with chopped pecans

I posted these on Instagram asking people to guess the flavor, and out of many guesses, a handful got it right.  Hummingbird cake isn’t mainstream I guess, and I’d never heard of it until about 5 years ago.  I haven’t looked back as I’ve created hummingbird muffins, hummingbird bread, and hummingbird bundt cake as well.

I couldn’t think of a better time to finally get around to making cupcakes!

How to make Hummingbird Cupcakes

These Classic Hummingbird Cupcakes amazing.  They’re super moist, fluffy, and the cake itself is made all in one bowl (aside from the bowl you mash the banana in)!  

There are no mixers involved with the cake recipe…it’s almost like making quick bread but these taste so much better.

hummingbird cupcake recipe process collage

These beauties are prepped and in the oven in about 10 minutes time, then let them cool and frost them with this ultra  luscious cream cheese frosting.

It’s hard to believe cupcakes this good can be made with only 15-20 minutes of prep, but it’s true.  And they’re so good that I ate 4 of them in 3 days with no shame.

front shot of hummingbird cupcakes with cream cheese frosting

Normally I’m not much of a frosting person so it’s all about moderation.  Cream cheese frosting is my favorite, and this particular recipe is perfectly tangy, not to sweet, and so creamy.  It’s the best cream cheese frosting I’ve ever made.

And these are some of the best cupcakes I’ve ever made.

These Hummingbird Cupcakes will become a favorite of yours, and would be so perfect for Mother’s Day!  I’m already thinking about when I can make them again, and you better believe it will be before I turn 51. 🙂

Recipe Notes:

  • If not serving right away, store in an airtight container in the fridge.  Garnish with pecans and toasted coconut flakes before serving.
  • Cupcakes are best served at room temperature.
  • Toast pecans in a 350 degree oven on a rimmed baking sheet for 8-10  minutes or until golden and fragrant.
  • Toast coconut flakes in a pan over medium low heat.  Be sure to keep a close eye on them as they burn quickly!
  • You can sub the coconut flakes for more sweetened shredded coconut if desired.

Hummingbird cupcake cut in half on a plate

More cupcake recipes you’ll love:

Black bottom cupcakes

Carrot cupcakes by Handle the Heat

Chocolate cupcakes

Vanilla cupcakes

Yield: 12 cupcakes

Classic Hummingbird Cupcakes

hummingbird cupcakes on a cooling rack

Classic Hummingbird Cupcakes are light and fluffy with a luscious cream cheese frosting.  They're topped with toasted coconut and pecans for the ultimate cupcakes!

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

For the cupcakes:

  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup granulated sugar
  • 1/2 cup canola oil
  • 2 large eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 cup mashed banana, about 2 large
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup sweetened shredded coconut

For the frosting:

  • 8 ounces cream cheese, softened
  • 6 tablespoons unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tablespoons milk or half 'n half
  • 1 teaspoon pure vanilla extract
  • pinch of salt
  • Toasted coconut and pecans, for garnish

Instructions

Prepare the cupcakes:

  1. Preheat the oven to 350 degrees.  Line a standard muffin pan with (12) paper liners.  Set aside.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk the sugar, oil, and eggs until combined, then whisk in the vanilla, banana, crushed pineapple, and coconut.
  4. Add the wet ingredients to the dry ingredients, stirring just until incorporated.
  5. Divide the batter evenly among the paper liners.  Bake for 20-25 minutes or until golden brown and the top springs back when pressed gently, checking for doneness after 20 minutes.
  6. Remove from heat and cool on a wire rack for 10 minutes, then remove from pan and cool completely.

Prepare the frosting:

  1. Place the cream cheese and butter in a medium bowl and beat on medium high speed until smooth, about 2 minutes.
  2. Add the powdered sugar, milk, vanilla, and pinch of salt, and beat on low until incorporated.  Beat on high speed until fluffy, about 2 minutes.
  3. Pipe or spread the frosting onto the cupcakes, and garnish with the toasted coconut flakes and pecans.  Serve and enjoy!

Notes

  • If not serving right away, store in an airtight container in the fridge.  Garnish with pecans and toasted coconut flakes before serving.
  • Cupcakes are best served at room temperature.
  • Toast pecans in a 350 degree oven on a rimmed baking sheet for 8-10  minutes or until golden and fragrant.
  • Toast coconut flakes in a pan over medium low heat.  Be sure to keep a close eye on them as they burn quickly!
  • You can sub the coconut flakes for more sweetened shredded coconut if desired.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 499Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 66mgSodium: 318mgCarbohydrates: 65gFiber: 2gSugar: 48gProtein: 5g

Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

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