Hummingbird Cupcakes Recipe with Cream Cheese Frosting

I discovered Hummingbird Cupcakes years ago and was instantly hooked. This classic Southern-inspired treat is essentially a mash-up of banana cake and carrot cake in texture and spirit: it’s made with oil for extra moistness and comes together quickly with just a whisk and two bowls—no mixer required.

The combination of ripe banana, crushed pineapple and coconut gives these cupcakes a bright, tropical character. A creamy, slightly tangy cream cheese frosting balances the sweetness, while chopped toasted pecans add a satisfying crunch.

These cupcakes are easy to prepare for gatherings or potlucks. They can be baked ahead of time, frosted the day of, and still taste fresh and flavorful.

Why you’ll love this recipe

• Light, fluffy cupcakes with tropical banana, pineapple and coconut flavors.
• Topped with a sweet-and-tangy cream cheese frosting and toasted pecans.
• Easy to make: two bowls, a whisk, and no electric mixer required. Ready in under an hour.

Recipe ingredients

This recipe uses the familiar ingredients of a hummingbird cake but in cupcake form for simplicity and speed.

Ingredient notes

• All-purpose flour: 1 1/2 cups. Measure accurately for consistent texture.
• Eggs: Two large eggs give structure and stability.
• Oil: The batter uses oil instead of butter for a moist crumb. Neutral oils or light olive/coconut oil work well.
• Baking powder and baking soda: Both are needed — baking soda reacts with the pineapple’s acidity to help the cupcakes rise.
• Banana: One cup mashed overripe bananas (about 2 large or 3 medium) adds moisture and flavor.
• Crushed pineapple: Use drained crushed pineapple so excess liquid doesn’t loosen the batter.
• Coconut: Unsweetened shredded coconut keeps the sweetness balanced, though you can use a lightly sweetened variety if preferred.
• Vanilla extract: A teaspoon adds depth and rounds out the fruit flavors.
• Cream cheese frosting: A classic pairing; prepare a simple cream cheese frosting and pipe or spread it on cooled cupcakes.

See the recipe card below for the full ingredient list and precise quantities.

How to make this recipe

These cupcakes follow the same flavor profile as a traditional hummingbird cake but are faster and easier to assemble. The method is straightforward and forgiving, perfect for novice bakers.

Pro tip: Bake the cupcakes a day ahead and refrigerate them un-frosted, or frost them and keep refrigerated until serving. Allow frosted cupcakes to come to room temperature for 30–60 minutes before serving for best texture and flavor.

The recipe card below contains exact measurements and complete step-by-step instructions.

Prepare the cupcakes

1. Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin pan with paper liners.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt.
3. In a medium bowl, whisk 3/4 cup granulated sugar, 1/2 cup oil and 2 large eggs until combined. Stir in 1 teaspoon vanilla extract, 1 cup mashed overripe banana, 1/2 cup drained crushed pineapple and 1/2 cup shredded coconut.
4. Add the wet mixture to the dry ingredients and stir gently just until combined; avoid overmixing.
5. Divide the batter evenly among the 12 lined muffin cups and bake 20–25 minutes, or until tops are golden and a toothpick inserted near the center comes out clean. Check at 20 minutes to avoid overbaking.
6. Cool in the pan for 10 minutes, then transfer cupcakes to a wire rack to cool completely before frosting.

Prepare the cream cheese frosting

A classic sweet-tangy cream cheese frosting pairs perfectly with these cupcakes. To pipe frosting, make it slightly thicker by adding more powdered sugar; to spread, thin slightly with a splash of milk if needed. Garnish with chopped toasted pecans.

Recipe FAQs

Recipe Notes

• Make ahead: Prepare and frost cupcakes up to a day in advance and keep refrigerated. Let them sit at room temperature 30–60 minutes before serving.
• Piping: Omit any liquid in the frosting and add extra powdered sugar if you plan to pipe decorations.
• Storage: Store frosted cupcakes in the refrigerator for 5–7 days. Unfrosted cupcakes freeze well for up to 3 months.
• Toasting pecans: Toast pecans in a dry skillet over medium heat, stirring frequently, 4–6 minutes until fragrant and lightly browned. Watch closely to prevent burning.