If you love classic Southern desserts, these Hummingbird Cupcakes are sure to become a favorite. Moist and fragrant, they’re topped with silky cream cheese frosting and filled with mashed bananas, crushed pineapple, toasted pecans, and warm spices like cinnamon and nutmeg for a rich, comforting treat.
Perfect for birthdays, brunches, holidays, or anytime you want a bakery-style cupcake at home. Hummingbird cupcakes are celebrated for their soft texture and tropical sweetness.
What Are Hummingbird Cupcakes?
Hummingbird cupcakes are a cupcake adaptation of the classic Southern hummingbird cake that rose to popularity in the 1970s. They’re treasured for the combination of banana and pineapple and an exceptionally moist crumb.
These cupcakes include:
- Mashed bananas for natural sweetness and moisture
- Crushed pineapple for a light tropical note
- Toasted pecans for nutty crunch
- Cinnamon and nutmeg for warm spice
- Cream cheese frosting for a tangy, creamy finish
Why You’ll Love This Recipe
These cupcakes are beloved because they deliver bakery-quality flavor with simple ingredients:
- Ultra moist texture — bananas and pineapple keep the crumb tender and soft.
- Warm, cozy flavor — cinnamon and nutmeg add subtle, comforting spice.
- Balanced sweet and tangy — cream cheese frosting offsets the sweetness of the cake.
- Versatile for occasions — ideal for birthdays, Easter, Mother’s Day, or weekend baking.
They’re enjoyable even unfrosted — like an extra-flavorful banana nut muffin — but the cream cheese frosting elevates them into true cupcakes.
Ingredients You’ll Need
Note: Exact amounts and step-by-step instructions are in the recipe card below.
- Toasted pecans — for buttery crunch
- All-purpose flour — measure properly (stir, spoon, level or weigh)
- Granulated sugar
- Baking soda
- Salt
- Cinnamon and nutmeg
- Neutral oil (canola or vegetable) — keeps the cake moist
- Ripe bananas — mashed for flavor and moisture
- Crushed pineapple with juices — adds tropical moisture and flavor
- Egg — for structure
- Vanilla extract
For the cream cheese frosting:
- Cold full-fat cream cheese (block-style)
- Room-temperature butter — beaten with cold cream cheese for smooth texture
- Powdered sugar — the recipe uses a modest amount for balanced sweetness
- Vanilla
How to Make Hummingbird Cupcakes
- Preheat the oven to 350°F (or 375°F for high altitude). Line cupcake pans with liners.
- Toast pecans in a skillet over medium heat until fragrant, 2–5 minutes, stirring constantly. Remove immediately to cool, then chop.
Don’t skip toasting — it adds depth of flavor.
- Whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg in a large bowl.
- In a separate bowl, mash and measure the bananas. Add oil, pineapple (with juices), egg, and vanilla; whisk to combine.
- Pour wet ingredients into the dry and stir until almost combined, then fold in the chopped pecans.
- Use a #24 scoop to fill liners about 2/3 full. This recipe yields 15 cupcakes.
- Bake at 350°F (or 375°F for high altitude) for 18–20 minutes, or until a toothpick shows a few moist crumbs and cakes spring back. Let rest in the pan briefly, then cool on a wire rack.
Make the Cream Cheese Frosting
- Place cold cream cheese in a bowl and beat until smooth.
- Gradually add room-temperature butter, a little at a time, beating until combined and smooth.
- Add powdered sugar and vanilla; beat until smooth. Chill briefly if frosting becomes too soft.
- Pipe or spread frosting on cooled cupcakes. The amount should be enough for 15 cupcakes when piped moderately.
- Optional: top each cupcake with a banana slice and a pecan half right before serving to prevent browning.
Topping suggestions and Serving Tips
These cupcakes are delightful as-is, or dress them up with:
- Extra toasted pecans
- A light sprinkle of cinnamon
- A delicate caramel drizzle
- Banana chips for a decorative option that won’t brown
Serve slightly chilled or at room temperature for the best texture and flavor.
Storing Hummingbird Cupcakes
Because of the cream cheese frosting, store these cupcakes in the refrigerator.
- Refrigerator: Up to 4 days in an airtight container
- Freezer: Unfrosted cupcakes can be frozen for up to 2 months
Bring refrigerated cupcakes to room temperature for about 20 minutes before serving for the best texture.
Recipe Notes
Follow these tips for bakery-quality results:
Use very ripe bananas. Darker peels mean sweeter, more flavorful cupcakes.
Keep pineapple balanced. Use crushed pineapple with some juice, but avoid excess liquid—aim for roughly equal pineapple and juice by volume.
Toast pecans. Toasting enhances flavor and crunch. If you don’t like pecans, substitute a different nut or sweetened coconut flakes.
Don’t overmix. Overmixing can create tunnels; a few small streaks of flour are fine.
Adjust spices to taste. The recipe is mildly spiced; increase nutmeg, cloves, ginger, or allspice if you prefer a bolder flavor.
Frosting tips. Use cold full-fat cream cheese and room-temperature butter for a smooth frosting. Beat until smooth but avoid overmixing. If the frosting softens too much, chill 10–15 minutes before piping.
Hummingbird Cupcakes Recipe
Moist cupcakes packed with mashed bananas, crushed pineapple, toasted pecans, cinnamon, and nutmeg, finished with rich cream cheese frosting.
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour (188 g)
- ¾ cup granulated sugar (150 g)
- ¾ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ¾ cup mashed bananas (about 2 bananas / 210 g)
- ½ cup oil (118 ml)
- 4 oz crushed pineapple with juices (about 112 g)
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup pecan halves, toasted and chopped (56 g)
Frosting
- 8 oz block-style cream cheese, cold (226 g)
- ½ cup butter, room temperature (1 stick / 113 g)
- 1 cup powdered sugar (120 g)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (or 375°F for high altitude). Line cupcake pans with liners.
- Toast pecans in a skillet over medium heat until fragrant, 2–5 minutes; remove and cool, then chop.
- Whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mash bananas and add oil, crushed pineapple (with juices), egg, and vanilla. Whisk to combine.
- Fold wet ingredients into dry until almost combined, then fold in chopped pecans.
- Scoop batter into liners (about 2/3 full). Bake 18–20 minutes, or until a toothpick shows a few moist crumbs. Cool on a wire rack.
- For frosting: beat cold cream cheese until smooth. Gradually add room-temperature butter and beat until combined. Add powdered sugar and vanilla; blend until smooth. Chill briefly if needed.
- Pipe or spread frosting on cooled cupcakes. Garnish with a banana slice and pecan half just before serving if desired.
Notes
- Toast pecans for best flavor. Substitute other nuts or coconut if preferred.
- Use very ripe bananas for stronger banana flavor.
- Balance pineapple juice to avoid overly wet batter.
- Store frosted cupcakes refrigerated up to 4 days. Unfrosted cupcakes freeze up to 2 months.
- Bring refrigerated cupcakes to room temperature about 20 minutes before serving.