Hummingbird Cupcakes are based on the classic southern spice cake. The sweet, fruity flavors make this recipe an instant favorite at picnics!
I’ve taken the traditional cake recipe and baked it into an adorable Cupcake Recipe, perfect for a party or summer gathering. These fruity cupcakes are made with sunny flavors just like my Key Lime Cupcakes and Lemon Blueberry Cupcakes.
Sabrina’s Hummingbird Cupcakes Recipe
Although Hummingbird Cake is now a common southern dessert, that is not where it got its start. Hummingbird Cakes were first created in Jamaica. 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 cupcakes are perfect serve along with your favorite refreshing dishes. These bright and fresh treats are great in the warm seasons!
Recipe Card
Ingredients
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
Instructions
- 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.
Nutrition
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Sabrina’s Tip
Use very ripe bananas, the more speckled and soft they are, the better. Overripe bananas add natural sweetness, moisture, and that signature rich flavor that makes these cupcakes so soft and delicious.u003cbru003e
Table of contents
About this Recipe
These glorious cupcakes are made with all the sweet summer flavors that you get in a traditional Hummingbird Cake which is why tropical fruits like pineapple, banana, and coconut are included. 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. Topping these cupcakes with a layer of my Cream Cheese Frosting will be the perfect finishing touch!
How to Store
- Serve: You can store 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.
Variations
- 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 and top the cupcakes.
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