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.
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.
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.
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TIPS FOR MAKING HUMMINGBIRD CUPCAKES
- 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.
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VARIATIONS ON HUMMINGBIRD CUPCAKES
- 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.
HOW TO STORE HUMMINGBIRD CUPCAKES
- 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.
- 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.