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+ servings
hummingbird cupcakes on a cooling rack

Classic Hummingbird Cupcakes

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!

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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 vegetable 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
  • 1/8 teaspoon salt
  • Toasted coconut and pecans for garnish


Prepare the cupcakes:

  • 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.
  • In a medium bowl, whisk the sugar, oil, and eggs until combined, then whisk in the vanilla, banana, crushed pineapple, and 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 from pan and cool completely.

Prepare the frosting:

  • Place the cream cheese and butter in a medium bowl and beat on medium high speed until smooth, about 2 minutes.
  • 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.
  • Pipe or spread the frosting onto the cupcakes, and garnish with the toasted coconut flakes and pecans.  Serve and enjoy!


  • 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.


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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!