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The Best Ever Hummingbird Cupcake Recipe

As a child, there was one thing my mamma made that never left me: hummingbird cake. The moist, delicious cake, slathered with cream cheese icing was something that I couldn’t get enough of. She only made it during the holidays, so it was an extra special treat that I looked forward to every year. Since I could eat my weight in the yumminess of it all – I borrowed her recipe to finally try it for myself. It’s every bit as good as I remembered. However, I didn’t do the three layer cake she always made, I went for my own version with these hummingbird cupcakes with whipped cream cheese frosting. Portion control, people.

hummingbird cupcakes with whipped cream cheese frosting

I have to admit: buying a new stand mixer has turned me into a baking fool. I’ve been making bread from scratch, cookies almost daily, and… well…. anything that’ll let me get my baking fix. It’s a full blown addiction. And I may need rehab.

Hummingbird Cupcakes

3 very ripe bananas

1 cup crushed pineapple, with juice

3 eggs

2 cups sugar

1 cup vegetable oil

1 tsp vanilla

1 tsp cinnamon

1 tsp salt

1 tsp baking soda

3 cups flour

1 cup finely chopped pecans

In a mixer, with the whisk attachment, put in the bananas and whip until smashed. Add in the pineapple, eggs, sugar, oil, and vanilla. Mix until combined. In a separate bowl, mix together the flour, baking soda, salt and cinnamon. Slowly add them to the wet mixture until all is combined. Lastly, add the pecans and mix one more time to combine

.

Bake at 350 degrees for 12-15 minutes until a toothpick comes out clean. Makes 36 cupcakes. Set them aside to cool and make your whipped cream cheese frosting.

Whipped Cream Cheese Frosting

One 8 oz. package of cream cheese, softened

1/4 cup of butter, softened

1/4 cup of half and half

1 tsp vanilla

1 1/2 cups of powered sugar

 

Whip together the butter, cream cheese, half and half and vanilla, mix until incorporated, then whip on high for 2-3 minutes until mixture becomes fluffier. With the mixer on low, mix in the sugar, 1/2 cup at a time until incorporated. Whip again on high for 3-4 minutes, and the frosting will become airy and fluffy. Put in piping bag and frost the cupcakes (once cooled.)

Print

The Best Ever Hummingbird Cupcake Recipe

Course Dessert
Cuisine American
Keyword hummingbird cupcake, hummingbird cupcake recipe

Ingredients

For the cake:

  • 3 very ripe bananas
  • 1 cup crushed pineapple with juice
  • 3 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 cups flour
  • 1 cup finely chopped pecans

For the frosting:

  • One 8 oz. package of cream cheese softened
  • 1/4 cup of butter softened
  • 1/4 cup of half and half
  • 1 tsp vanilla
  • 1 1/2 cups of powered sugar

Instructions

For the cake:

  1. In a mixer, with the whisk attachment, put in the bananas and whip until smashed. Add in the pineapple, eggs, sugar, oil, and vanilla.
  2. Mix until combined. In a separate bowl, mix together the flour, baking soda, salt and cinnamon. Slowly add them to the wet mixture until all is combined. Lastly, add the pecans and mix one more time to combine
  3. Bake at 350 degrees for 12-15 minutes until a toothpick comes out clean. Makes 36 cupcakes. Set them aside to cool and make your whipped cream cheese frosting.

For the frosting:

  1. Whip together the butter, cream cheese, half and half and vanilla, mix until incorporated, then whip on high for 2-3 minutes until mixture becomes fluffier.
  2. With the mixer on low, mix in the sugar, 1/2 cup at a time until incorporated.
  3. Whip again on high for 3-4 minutes, and the frosting will become airy and fluffy. Put in piping bag and frost the cupcakes (once cooled.)

hummingbird cupcakes with whipped cream cheese frosting

The light and airy cream cheese frosting on top of the rich hummingbird cupcake is out of this world amazing. And… If you’re looking for a food gift, this one is a crowd pleaser every single time.

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Filed Under: desserts, recipes

About Gina Luker

Gina Luker is a writer, photographer and lover of all things quirky. She's usually found with a drill in one hand and a cocktail in the other while blogging along the way. She's addicted to coffee, polka dots, rock stars, Instagram, and everything aqua.

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Comments

  1. andrea says

    November 11, 2013 at 10:26 am

    Hey there!!! I am now craving this awesome creation!!!!! You know how much I LOVE hummingbirds…but to have a hummingbird cake (no hummingbirds being harmed : ) I just made the fatal mistake of checking the pantry …you know what? I have EVERYTHING…evan the Pecans!!!!!! I think these just might wind up with my first cup of coffee tomorrow morning! : ) Hugs and thanks for sharing this…I have so wanted to make it forever!!!!!

    Reply
  2. Jeannine @ The Concrete Cottage says

    November 14, 2013 at 6:21 pm

    I had my first ever Hummingbird Cupcake this past weekend at Magnolia Bakery in NYC. It was utterly delightful!! May just have to check out your recipe, cuz if it’s anywhere close, I’ll be one happy girl! Thanks for sharing!!

    Reply
  3. Kara says

    November 20, 2013 at 5:21 pm

    Hummingbird cake is one of my favorites. I love the idea of making it into cupcakes! They look so yummy!

    Reply
  4. Jessica Briscoe says

    September 19, 2014 at 12:11 pm

    What size of can of crushed pineapple? Thanks!

    Reply
    • Jessica Briscoe says

      September 20, 2014 at 1:12 pm

      Oops! Just saw it says 1 cup, not 1 can. Sorry!

      Reply
  5. Jo Scott says

    February 24, 2015 at 7:03 pm

    It’s in the oven now and smells yummy. Thanks for the recipe.

    Reply
  6. Judy Schiffer says

    November 24, 2016 at 9:17 am

    I know this is your mothers recipe and I hate to alter it but now that we know Coconut Oil is much better for us than Vegetable Oil, do you think I could substitute it?

    Reply
    • Gina Luker says

      November 24, 2016 at 11:29 am

      You can Judy but it does have a coconut flavor to it so will change the overall taste. If you like coconut then go for it!

      Reply
  7. Beverly Huntley says

    November 26, 2016 at 4:53 am

    Can this be made in a 9×13 cake pan instead of cupcakes? I need a dessert for a non cupcake crowd.

    Reply
    • Gina Luker says

      November 26, 2016 at 11:00 am

      Sure Beverly! Go for it 🙂

      Reply
  8. Cheryl Trussell says

    August 15, 2018 at 9:21 am

    Hey Gina,
    Just found this recipe and can’t wait to try it! Sounds sooooo YUMMMMMY!
    Cheryl

    Reply
    • Gina Luker says

      August 16, 2018 at 8:33 am

      Hey Cheryl, I hope you like it!!

      Reply
  9. Lyzz Pickle says

    October 19, 2018 at 8:27 am

    Gina, thanks so much! My late husband used to make hummingbird cakes for us, and this brought back wonderful memories. I’m going to surprise my daughter with the cupcakes!! She’ll cry; I’ll cry, but we’ll be happy. Thanks, sweetheart!

    Reply
    • Gina Luker says

      October 19, 2018 at 12:31 pm

      Oh I am so sorry for your loss Lyzz 🙁 I am happy thought to have brought back happy memories. Hugs and prayers to you and your daughter 🙂

      Reply

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ARE YOU A FARMHOUSE FAN?
Get instant access to this free guide to The Best Sources for a Farmhouse Style Home on a Budget!
YOUR NAME:
YOUR EMAIL:
_____________