Cupcakes with Hummingbirds

Hummingbird cake is a traditional southern dessert. I turned them into delightfully delicious cupcakes topped with a tangy cream cheese frosting and packed with bananas, pineapple, and toasted nuts. Next, try my fan favorite banana bread!

Have you had hummingbird cake before? Let me take a step back. Have you heard of a hummingbird cake?

Hummingbird cake is a Southern classic that tastes like banana bread on steroids. There are mashed bananas, chopped pecans, allspice, and crushed pineapple in the cake batter. Stay with me here, pineapple.

I also prefer them in cupcake form than cake because, well, I simply like cupcakes to cake. It’s nicely portioned and doesn’t need any slicing.

When you truly want to sink into a mound of cake and icing, cake is much better.

Cupcakes, on the other hand, are less substantial to travel than a layer cake.

Yet, cake is less likely to fall over in a carrier traveling from point A to point B.

Oh, sure, I like both cake and cupcakes equally. However I would add that I adore hummingbird cupcakes without any icing since they are more moist and tasty than banana bread and may be eaten for morning.

Nevertheless, if we’re not passing them off as breakfast food, the icing is a requirement. I largely stick to the standard cream cheese frosting for hummingbird cake, with one little addition of lemon juice. Something about it simply amps up the frosting taste to 11. This is one of the few frosting recipes where I don’t worry about achieving a solid enough consistency to pipe sky-high onto the cupcakes. I’m OK with slathering it on top and then topping with chopped pecans. Well, sure, I don’t smear it on. I still use a lovely piping tip and pipe it in a basic, swirly circle.

Garnish with chopped pecans.

I like the delicate crunch that the nuts provide to the batter, but I also prefer a bit on top.

I roast the pecans since it enhances their taste! Please do not disregard this step.

The scent of these cupcakes is intoxicating. I’m not sure whether it qualifies as comfort food, but the fragrance of warm spiced cake makes me happy.

The cupcakes are moist, but neither thick or heavy. Once they’ve been frosted, you can keep them in the fridge (in an airtight container) and they’ll still taste delicious.

Side note: I’m writing this with Big Hero 6 playing in the background, and the moment when Baymax is patting the cat is saying, Hairy baby! That never ceases to amuse me. It has nothing to do with this dish, but you should see that movie if you haven’t already. There are several quotable moments:

I’m not quick.

We leaped out a WINDOW [drunk, loud whisper].

I wear them in the front. I put them back on. I work from the inside out. Then I go back and forth.

I have some reservations.

[fist bump] Balalalalalala.

In any case, hummingbird cupcakes. You should do it. Cupcakes are less of a commitment than a large layer cake, so if you’re not sure whether you’ll like it, make it in cupcake form and give it away if you don’t like it.

Mind you, I don’t see how you wouldn’t like it, but I strive to accommodate all taste palettes.

Another aside, but linked to my last comment: Have you seen the Kalen Reacts videos? This child is going to kill me. If you haven’t seen it before, it’s simply this man responding to strange and bizarre food videos, and he’s HILARIOUS.

When folks make poor eating choices, he will call them out. I’m not talking about overusing butter or anything; it’s more like creating a potato salad with apples, pickles, and hot dogs.

You should look into it since it will brighten your day.

And once you’ve finished viewing all of his videos, come back and bake these cupcakes, okay?

Prep Time: 15mins
Cook Time: 25mins
Total Time: 40mins
Servings: 12cupcakes
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


Hummingbird cake is a classic southern favorite! I’ve made them into perfectly moist cupcakes filled with bananas, pineapple, and toasted pecans and topped with a tangy cream cheese frosting.



  • 1 cup chopped and divided pecans
  • 1 cup of all-purpose flour
  • 1 tsp baking soda
  • 1 teaspoon cinnamon powder
  • teaspoonallspice
  • 1 tsp salt
  • a cup of mashed banana
  • 1 room temperature egg
  • a cup of dark brown sugar
  • a cup of granulated sugar
  • 3 teaspoons melted coconut oil
  • 1 tsp pure vanilla extract
  • 3 oz. crushed pineapple


  • 6 oz. room temperature cream cheese
  • room temperature cupunsalted butter
  • 1 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1 tsp lemon juice
  • 1 tsp salt
  • When required, milk



  • Preheat the oven to 350 degrees Fahrenheit. Toast chopped pecans in a single layer on a baking sheet for 5 minutes.
    1 pound pecans
  • Set aside muffin pans lined with paper cupcake liners.
  • 4 teaspoon allspice, 1 teaspoon salt
    12 teaspoon baking soda, 2 teaspoon ground cinnamon 1
    In a large mixing basin, combine the flour, baking soda, cinnamon, allspice, and salt. Set aside.
    1 cup all-purpose flour, 1 teaspoon
  • 3 ounces crushed pineapple, 4 cup granulated sugar, 3 tablespoons coconut oil, 1 teaspoon pure vanilla essence
    1 egg, 3 cup dark brown sugar, 13 cup mashed banana 1
    In a separate large mixing bowl, add the banana, egg, brown sugar, sugar, oil, and vanilla extract. Mix in the crushed pineapple.
  • 4 cup will be reserved for garnish).
    4 cup pecans (remaining 1 cup)
    Stir the dry components into the wet ingredients. 3 folds in
  • Bake for 20 minutes, or until a toothpick inserted into the middle yields only moist crumbs.

    2 cupcake liners should be filled

  • Let to cool in the pan for 10 minutes before transferring to a wire rack to cool fully.


  • 3 tablespoons unsalted butter

    Make the icing while the cupcakes cool! Cream cheese and butter in a medium mixing bowl until smooth and creamy.
    6 oz. cream cheese, 1

  • 2 tsp lemon juice, pinch salt, and milk
    1 teaspoon pure vanilla essence, 2 cups powdered sugar 1
    Mix in the powdered sugar, vanilla, lemon juice, and salt on low speed, then increase to high speed until smooth and soft peaks form. If required, add additional milk or powdered sugar to get the appropriate consistency.
    1 1
  • After the cupcakes have fully cooled, either fit a piping bag with the chosen tip and fill with frosting, or frost each cupcake using a spatula. Enjoy with toasted pecans on top!

Nutrition Facts

Calories: 339kcal | Carbohydrates: 39g | Protein: 3g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 100mg | Potassium: 135mg | Fiber: 2g | Sugar: 28g | Vitamin A: 384IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg


Why is it called a hummingbird cupcake?

Some claim the cake was called after the bird because it was delicious enough to attract hummingbirds (who only consume nectar), while others claim the yellow streaks of banana resembled the bird’s plumage.

Where did hummingbird cake originated?

This brings us to Mrs. L.H. Wiggins of Greensboro, North Carolina, who submitted the Hummingbird Cake to Southern Living in 1978 and has since become the magazine’s most popular dish.

Why is my hummingbird cake dry?

Cakes should be kept chilled or at room temperature. Heat causes frosting to melt and slide, as well as drying up the sponge. In the summer, or if your kitchen is quite warm, it is best to chill your cakes and then allow them to come to room temperature before serving.

What is hummingbird colossal cake?

Hummingbird Cake is a spicy pineapple-banana cake topped with cream cheese frosting and pecans that is quickly becoming a family favorite!

How long do hummingbird cupcakes stay fresh?

We suggest eating your cupcakes the day they are baked or within 24 hours for the optimum flavor, but they will last up to 2 days.

What did hostess cupcakes used to be called?

Hostess CupCakes, made by the Taggart Baking Company, were originally called as Chocolate Cup Cakes. Hostess CupCakes were so popular that 400 million of them were sold in 1988 alone.

What is the most popular cake in America?

Cake Varieties That Are Most Popular
Cake made with angel food.
A pound cake.
Cake with carrots.
Cake with butter.
Cake with funfetti sprinkles.
Cake with a marbled finish.
Cake with Pistachios.
Cake with cookies.
More to come…

Does Hummingbird Cake have to be refrigerated?

At what temperature should I keep my cakes? It’s not too hot or too chilly. Your cakes should be served at room temperature. If the weather or the temperature in the room is very hot, keep in the refrigerator and allow time to come to room temperature before serving, since the cold influences the flavor.

Why is it called hummingbird?

Hummingbirds typically beat their wings 60 to 80 times per second. Hummingbirds get their name from the humming sound their wings produce as they fly. Because of their flexible shoulder joints, these birds’ wings can spin 180 degrees, allowing both backward flying and stationary hovering.

What does a Hummingbird Cake taste like?

Hummingbird Cake tastes like a cross between banana bread and carrot cake. The banana taste overpowers the pineapple, but the pineapple undoubtedly contributes to the cake’s moistness, and the little chunks of pineapple contribute to Hummingbird Cake’s distinct texture.

Rate this post

Leave a Reply

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