Hummingbird Cupcakes

12 Servings
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes

Hummingbird Cupcakes are based on the classic southern spice cake with pineapple, banana, coconuts, nuts, and a rich cream cheese frosting.

We’ve taken the traditional Cake Recipe and baked them into adorable Hummingbird Cupcakes, perfect for a party or summer gathering. The fruity cakes are made with sunny flavors from the delicious fruit mix-ins and topped off with a layer of Cream Cheese Frosting.

Hummingbird Cupcakes frosted on wire rack


Although Hummingbird Cake is now a common southern dessert, that is not where it got its start. Hummingbird Cakes were first created in Jamaica, which is why tropical fruits like pineapple, banana, and coconut are included. It even got its name from the island’s national bird. The recipe didn’t come to the U.S. until the late 1960s, but once a recipe was published for it in Southern Living, the dessert really took off in the Southern United States. 

Collage of prep for Hummingbird Cupcakes

These glorious cupcakes are made with all the sweet summer flavors that you get in a traditional Hummingbird Cake. It blends the warm vanilla and cinnamon taste from the cake with tangy and sweet fruits for a wonderful combination. The pineapple juice also helps to make the cupcakes extra moist for a perfectly tender dessert. 

The sweet, fruity flavors have made this recipe an instant favorite at summer picnics. They are the perfect dessert recipe to serve along with your favorite refreshing dishes. For more bright and fresh treats to serve in the warm seasons, try our Summer Fruit Galette and Peach Cobbler next. 



  • Prep time: Preheat the oven to 350 degrees, and then line the cupcake tin with paper liners. That way they are ready to go when the cupcake batter is done. 
  • Batter: Add the softened butter and granulated sugar to your electric mixer. Mix together for 1-2 minutes until the mixture is light and fluffy. Then add in the eggs, bananas, crushed pineapple, and vanilla extract. In a separate bowl sift in the all-purpose flour, baking soda, cinnamon, and salt. Then add the flour mixture to the wet ingredients, and mix at low speed. Continue mixing until just combined, but make sure not to over-mix the batter. Fold in coconut shreds and walnuts to finish. 
  • Baking time: Use a ¼ cup scoop to add the batter to the cupcake liners. Bake for 22-25 minutes until golden brown and a toothpick inserted in the center comes out clean. Let the unfrosted cupcakes cool on wire racks. 
  • Cream Cheese Frosting: Add the softened cream cheese, butter, sour cream, and vanilla to your stand mixer, and beat them together until light and fluffy. This should only take about 1 minute. Add in the powdered sugar with the mixer at its lowest speed for about 2 minutes until fluffy. Then add the frosting to a piping bag and frost cooled cakes. 

Hummingbird Cupcakes in cupcake pan


  • Add-ins: You can try adding different kinds of fruits and nuts to the recipe. Dried apricots, cranberries, or raisins would taste great. You can also mix in almonds, pecans, or cashews. As a pretty topping, sprinkle on some extra pecans for garnish. 
  • Cinnamon cream cheese frosting: To make a cinnamon cream cheese topping, add 2 teaspoons of ground cinnamon to the fluffy cream cheese frosting.
  • Brown sugar cream cheese frosting: You can also add some sweet flavor to the topping with a brown sugar cream cheese recipe. You can add ½ cup brown sugar to the cream cheese frosting then whisk together the brown sugar cream cheese mixture. Add the rich brown sugar cream cheese frosting to the cupcakes. 

Hummingbird Cupcakes frosted on wire rack



  • Serve: You can store Hummingbird Cupcakes at room temperature for up to 2 days. Cover them in plastic wrap or put them in an airtight container so that they don’t dry out.
  • Store: The Hummingbird Cupcakes can stay good longer if you seal them in the fridge. They will keep well for up to 1 week.
  • Freeze: You could also put the cakes in a freezer bag, and keep them frozen for up to 3 months.

Hummingbird Cupcakes frosted on wire rack

Pin this recipe now to remember it later

Pin Recipe

Hummingbird Cupcakes

Hummingbird Cupcakes are based on the classic southern spice cake with pineapple, banana, coconuts, nuts, and a rich cream cheese frosting.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


Hummingbird Cupcakes:

  • 1/2 cup unsalted butter , softened
  • 1 cup sugar
  • 2 large eggs
  • 2 very ripe bananas , mashed
  • 1/2 cup canned crushed pineapple , well-drained
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup walnuts , chopped

Cream Cheese Frosting:

  • 8 ounces cream cheese , softened
  • 1/4 cup unsalted butter , softened
  • 2 tablespoons sour cream
  • 1 tablespoon vanilla extract
  • 4 cups powdered sugar


  • Preheat the oven to 350 degrees.
  • Line the 12 cup muffin tin with muffin liners.
  • To the stand mixer add butter and sugar on medium speed until light and fluffy, about 1-2 minutes.
  • Add in the eggs, bananas, crushed pineapple, and vanilla extract until well combined.
  • Into a bowl sift the flour, baking soda, cinnamon, and salt.
  • Add the dry ingredients to the stand mixer on low speed until just combined.
  • Stir in coconut and walnuts.
  • Using a ¼ cup ice cream scoop, scoop the batter into each liner.
  • Bake for 22-25 minutes or until a toothpick comes out clean.

Cream Cheese Frosting:

  • Add the cream cheese, butter, sour cream, and vanilla to a stand mixer and beat until light and fluffy, about 1 minute.
  • Add in the powdered sugar one cup at a time on the lowest speed setting until smooth and fluffy, about 2 minutes.
  • Add frosting to piping bag and frost your cupcakes.


Calories: 511kcal | Carbohydrates: 79g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 258mg | Potassium: 202mg | Fiber: 2g | Sugar: 63g | Vitamin A: 535IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg

Hummingbird Cupcakes collageHummingbird Cupcakes

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.