Hummingbird Cupcakes: A Sweet Southern Delight in Every Bite

If you love the rich, fruity flavors of banana bread and the comforting warmth of spiced cake, then Hummingbird Cupcakes will steal your heart. These little beauties are a mini version of the beloved Southern Hummingbird Cake, packed with ripe bananas, crushed pineapple, and toasted pecans, then topped with a luscious cream cheese frosting. Moist, flavorful, and irresistibly sweet, they are perfect for celebrations, afternoon tea, or just as a delightful treat.

Originating in the South and often associated with Southern hospitality, Hummingbird Cake became widely popular in the 1970s after being featured in Southern Living magazine. The name itself is intriguing—some say it comes from the cake’s sweetness, which could “attract hummingbirds,” while others believe it refers to the way people hum with delight after taking a bite. Whatever the story, one thing is certain—this cupcake version is just as heavenly!

Ingredients

Here’s everything you need to whip up a batch of these delightful cupcakes.

Ingredient	Quantity
All-purpose flour	2 cups
Granulated sugar	¾ cup
Light brown sugar	¼ cup
Baking soda	1 teaspoon
Ground cinnamon	1 teaspoon
Salt	½ teaspoon
Ripe bananas (mashed)	1 cup (about 2 bananas)
Crushed pineapple (with juice)	½ cup
Eggs	2 large
Vegetable oil	½ cup
Vanilla extract	1 teaspoon
Chopped pecans (toasted)	½ cup

Cream Cheese Frosting

Ingredient	Quantity
Cream cheese (softened)	8 oz (1 block)
Unsalted butter (softened)	½ cup (1 stick)
Powdered sugar	2 cups
Vanilla extract	1 teaspoon

Optional Garnishes

• Extra chopped pecans
• Banana slices
• Pineapple chunks
• Edible flowers for a decorative touch

Equipment Needed

• Mixing bowls – For combining wet and dry ingredients separately.
• Whisk & spatula – To mix and fold the batter without overworking it.
• Electric mixer – For whipping up smooth, creamy frosting.
• Cupcake liners & muffin tin – To shape the cupcakes perfectly.
• Ice cream scoop or spoon – To evenly portion the batter into the liners.
• Cooling rack – Ensures cupcakes cool properly before frosting.

Step-by-Step Instructions

1. Preparing the Batter

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, and salt.

In another bowl, mash the bananas until smooth, then stir in the crushed pineapple (with juice), eggs, vegetable oil, and vanilla extract. Whisk until well combined.

Gently fold the wet ingredients into the dry ingredients using a spatula. Be careful not to overmix—just stir until there are no visible streaks of flour. Finally, fold in the toasted pecans for that signature crunch.

2. Baking the Cupcakes

Scoop the batter into the lined muffin cups, filling each about ¾ full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

3. Making the Frosting

Beat the softened cream cheese and butter together until light and fluffy. Gradually add powdered sugar, one cup at a time, beating until smooth. Stir in vanilla extract and mix until well combined.

4. Frosting & Garnishing

Once the cupcakes have cooled completely, pipe or spread the cream cheese frosting on top. Sprinkle with extra pecans, and for an elegant touch, add banana slices or a tiny pineapple chunk.

Tips and Variations

• Make it nut-free – Simply omit the pecans for those with allergies or preferences.
• Vegan option – Swap the eggs for flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and use dairy-free cream cheese and butter.
• Gluten-free adaptation – Use a 1:1 gluten-free flour blend.
• Make it spicier – Add a pinch of nutmeg or allspice for extra warmth.
• Caramel drizzle – For an indulgent touch, drizzle some caramel over the frosting.

Serving Suggestions

For an elegant presentation, serve these cupcakes on a dessert platter with fresh fruit and a dusting of powdered sugar. Pair them with a side of warm pineapple compote or a scoop of vanilla ice cream for a decadent treat.

If serving at a tea party, arrange them on a tiered stand with other sweet and savory treats. A sprig of mint or a few edible flowers on top can make them look even more charming!

Pairings

Hummingbird Cupcakes pair beautifully with a variety of drinks:

• Hot Beverages – A cup of chai, spiced latte, or cinnamon tea enhances the warmth of the cupcakes.
• Cold Refreshments – Try them with a tropical smoothie or iced vanilla coffee.
• Alcoholic Pairings – A glass of sweet Riesling, coconut rum cocktail, or a piña colada complements the fruity notes.

Storage and Reheating

To keep these cupcakes fresh, store them in an airtight container in the refrigerator for up to 4 days. If you prefer them at room temperature, let them sit out for about 20 minutes before serving.

For longer storage, freeze unfrosted cupcakes in a sealed container for up to 2 months. When ready to eat, thaw at room temperature and frost before serving.

Nutritional Information

Nutrient	Amount per cupcake (approx.)
Calories	280-320 kcal
Carbohydrates	40g
Fat	12g
Protein	3g
Sugar	25g

Nutrition information is automatically calculated and should only be used as an approximation.

Conclusion

Hummingbird Cupcakes are a delightful treat that brings together the best of banana, pineapple, and pecans in a soft, moist cake topped with luscious cream cheese frosting. Whether you’re making them for a special occasion or just because you crave something sweet and tropical, these cupcakes are sure to impress.

Give them a try, and don’t forget to share your creations! Leave a comment below with your favorite variations or post a picture on social media. We’d love to see how they turn out!