These Hummingbird Cupcakes are light and fluffy with tropical flavors, a luscious cream cheese frosting and toasted pecans. They are an impressive spring and summer dessert that’s so easy to make!

Hummingbird cupcake with a bite out of it

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. 🙂

Hummingbird cupcakes frosted on a white plate
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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!

Hummingbird cupcake recipe ingredients

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.

Platter of frosted hummingbird cupcakes garnished with toasted pecans

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

How to make hummingbird 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.

Frosted hummingbird cupcakes on a wire rack

Recipe FAQs

Why do they call it hummingbird cake?

Hummingbird cake originated in Jamaica in the 1970’s where it was called “doctor bird cake” after the island’s national bird, the red-billed steamertail. This bird was known as doctor bird locally, and is a species of hummingbird.

The cake came to the United States years later and became a popular Southern dessert, where some people said that the old fashioned hummingbird cake recipe was named after the bird because it was sweet enough to attract hummingbirds.Hummingbird cupcake with paper liner removed

What does hummingbird cake taste like?

Hummingbird cake tastes like a cross between carrot cake and banana cake, with a tropical vibe.

It features the fruits of Jamaica, which are banana and pineapple. It also incorporates shredded coconut, which adds even more tropical flair.

It’s traditionally a layer cake frosted with cream cheese frosting and and garnished with pecans, but these hummingbird cupcakes incorporate all the same flavors with a lot less effort.

Do hummingbird cupcakes need to be refrigerated?

Hummingbird cupcakes are frosted with cream cheese frosting, so they should be refrigerated. They taste best when they’re room temperature, however, so let them stand at room temperature 30 minutes to 1 hour before serving.

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.
Half of a hummingbird cupcake laying on a plate next to more cupcakes

More cupcake recipes you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Hummingbird cupcake with a bite out of it

Hummingbird Cupcakes

Servings: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 25 minutes
Additional Time: 0 minutes
Total Time: 45 minutes
Hummingbird Cupcakes are light and fluffy with tropical flavors and a luscious cream cheese frosting. They come together quickly and easily and can be made up to a day in advance!
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Equipment

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 salt
  • 3/4 cup granulated sugar
  • 1/2 cup oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup mashed overripe banana 2 large or 3 medium
  • 1/2 cup crushed pineapple drained
  • 1/2 cup unsweetened shredded coconut sub with your favorite variety
  • cream cheese frosting
  • 1/2 cup chopped pecans for garnish

Instructions 

  • Preheat the oven to 350 degrees.  Line a standard muffin pan with (12) paper liners.  Set aside.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
    1 1/2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
  • In a medium bowl, whisk the sugar, oil and eggs until combined, then whisk in the vanilla, banana, crushed pineapple, and coconut.
    3/4 cup granulated sugar, 1/2 cup oil, 2 large eggs, 1 teaspoon pure vanilla extract, 1 cup mashed overripe banana, 1/2 cup crushed pineapple, 1/2 cup unsweetened shredded coconut
  • Add the wet ingredients to the dry ingredients, stirring just until incorporated.
  • 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.
  • Remove from heat and cool on a wire rack for 10 minutes, then remove the cupcakes from pan and cool completely.
  • Prepare the frosting, then pipe or spread it onto the cupcakes. Garnish with the toasted pecans and enjoy!
    cream cheese frosting, 1/2 cup chopped pecans

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.
  • 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.
  • Toast the pecans:  Place the pecans in a skillet over medium heat, stirring occasionally, until golden brown and fragrant, about 5-6 minutes.  Keep a close eye on them as they can burn very quickly.

Nutrition

Serving: 1cupcake, Calories: 499kcal, Carbohydrates: 65g, Protein: 5g, Fat: 26g, Saturated Fat: 11g, Polyunsaturated Fat: 13g, Cholesterol: 66mg, Sodium: 318mg, Fiber: 2g, Sugar: 48g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Sweets
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This post was originally published in April 2017. The photos have been updated to include step by step photos, and the text has been modified to include more recipe information.

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