Hummingbird Cupcakes

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Moist, fruity, warmly spiced, and irresistibly topped with cream cheese frosting — Hummingbird Cupcakes are a delightful Southern classic in cupcake form. With mashed bananas, crushed pineapple, and a sprinkle of toasted pecans baked into every bite, these cupcakes are bursting with tropical sweetness and cozy flavor. Their tender crumb and tangy-sweet finish make them an unforgettable treat, especially for gatherings, celebrations, or simply enjoying a moment of indulgence.

What sets Hummingbird Cupcakes apart is the wonderful medley of textures: the soft banana-infused base, the juicy pops of pineapple, and the slight crunch of pecans, all crowned with luscious cream cheese frosting that swirls beautifully on top. Each bite is a balance of comfort and elegance, making them perfect for both casual brunches and special dessert tables. Whether you’re familiar with the traditional Hummingbird Cake or discovering it through these cupcakes, you’re in for a treat that feels both nostalgic and new.

Why You’ll Love This Hummingbird Cupcakes Recipe

• Incredibly moist and flavorful thanks to ripe bananas and crushed pineapple
• Balanced sweetness with warm spices and tangy cream cheese frosting
• Easy to make in a single bowl for minimal cleanup
• A show-stopper treat for holidays, parties, or everyday baking
• Great for make-ahead desserts and easy to transport

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Preparation Phase & Tools to Use

To create the best Hummingbird Cupcakes, a few kitchen essentials will help streamline the process and guarantee perfect results:

• Muffin Tin & Liners: These shape the cupcakes and make removal easy with no sticking.
• Mixing Bowls: You’ll need at least one large bowl for combining the batter, and possibly another for mixing frosting.
• Electric Mixer or Stand Mixer: While not mandatory, a mixer makes quick work of creaming the frosting until smooth and fluffy.
• Rubber Spatula: Perfect for folding in ingredients gently without overmixing.
• Ice Cream Scoop or Cookie Scoop: Ideal for portioning out even amounts of batter into the cupcake liners.
• Cooling Rack: Helps the cupcakes cool evenly and prevents soggy bottoms.
• Piping Bag with Tip (Optional): For beautifully frosted swirls on top of each cupcake.

These tools ensure both efficiency and finesse, making your cupcakes look as good as they taste.

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Preparation Tips

Always start with ripe bananas—the darker the peel, the better the flavor and texture they add to your cupcakes. Don’t skip draining the crushed pineapple slightly to avoid excess moisture that can weigh down the batter. When mixing, stir just until the ingredients are combined to keep the crumb tender. For the frosting, make sure your cream cheese and butter are both at room temperature before whipping to achieve a silky texture. Finally, toast the pecans before folding them into the batter or sprinkling them on top for added depth of flavor and a pleasant crunch.

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Ingredients for this Hummingbird Cupcakes Recipe

For the Cupcakes:

• 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) light brown sugar, packed
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional)
• 2 large eggs, at room temperature
• 1/2 cup (120ml) vegetable oil
• 1/4 cup (60g) sour cream or Greek yogurt
• 1 1/2 cups mashed ripe bananas (about 3 medium bananas)
• 1 cup crushed pineapple, drained of excess juice
• 1 tsp vanilla extract
• 3/4 cup chopped pecans, toasted

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened
• 1/2 cup (115g) unsalted butter, softened
• 3 1/2 cups (440g) powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Optional Toppings:

• Extra chopped or whole pecans for garnish
• Pinch of cinnamon or brown sugar sprinkle on top

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Step 1: Prepare Your Oven and Tin

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly spray with nonstick spray if desired. This ensures your cupcakes rise beautifully and release cleanly.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). This helps evenly distribute the leavening agents and spices.

Step 3: Combine the Wet Ingredients

In another bowl, whisk together the eggs, oil, sour cream (or Greek yogurt), mashed bananas, crushed pineapple, and vanilla extract until well blended. The banana and pineapple should be fully incorporated into the mixture.

Step 4: Combine Wet and Dry Mixtures

Pour the wet mixture into the bowl with the dry ingredients. Gently fold everything together using a spatula until just combined. Do not overmix — it’s okay if you still see a few streaks of flour. Fold in the toasted pecans last.

Step 5: Portion and Bake

Use a scoop to divide the batter evenly among the cupcake liners, filling each about 3/4 full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 6: Make the Cream Cheese Frosting

While the cupcakes are cooling, beat the softened cream cheese and butter in a large bowl using a hand or stand mixer on medium speed until smooth and creamy. Add vanilla extract and a pinch of salt. Gradually mix in powdered sugar, about 1 cup at a time, until thick and fluffy.

Step 7: Frost the Cupcakes

Once completely cooled, frost the cupcakes using a piping bag with a star tip or a simple spatula. Decorate with extra chopped or whole pecans and a sprinkle of cinnamon sugar or brown sugar if desired.

Step 8: Serve and Enjoy

Serve immediately or refrigerate until ready to serve. These cupcakes taste even better after a few hours as the flavors develop. Perfect with a hot cup of coffee or tea.

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Notes

Hummingbird Cupcakes are incredibly forgiving and flexible, but their flavor deepens with a bit of rest. For best results, let them sit for a few hours after frosting, or even overnight in the fridge. The bananas and pineapple keep them naturally moist, so they stay fresh longer than most cupcakes. You can also easily make these ahead of time and frost them just before serving. Feel free to experiment with the spice level, or add in a handful of shredded coconut for an extra tropical twist.

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Watch Out for These Mistakes While Cooking

• Overmixing the batter: Stir just until ingredients are combined to avoid dense cupcakes.
• Using underripe bananas: They won’t deliver the same sweetness or soft texture.
• Skipping the draining step for pineapple: Too much liquid will throw off the balance of your batter.
• Frosting warm cupcakes: Always cool them completely or your frosting will melt.
• Overbaking: Check early with a toothpick and remove as soon as it comes out clean.
• Not toasting the pecans: It adds incredible depth of flavor that raw nuts just don’t provide.

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Storage Instructions

Once frosted, Hummingbird Cupcakes should be stored in an airtight container in the refrigerator. They will stay fresh for up to 4–5 days. Bring them to room temperature before serving for the best flavor and texture. If you want to freeze them, freeze the cupcakes without frosting and add the topping fresh when you’re ready to enjoy. Wrap them tightly in plastic wrap and place in a freezer-safe bag or container for up to 2 months.

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Estimated Nutrition

Per 1 cupcake (with frosting):

• Calories: ~370 kcal
• Fat: 20g
• Saturated Fat: 7g
• Carbohydrates: 45g
• Sugar: 30g
• Fiber: 2g
• Protein: 4g
• Sodium: 180mg
• Cholesterol: 40mg

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Frequently Asked Questions

Can I make these cupcakes without nuts?

Absolutely! Simply omit the pecans if you have allergies or prefer a nut-free version. The cupcakes will still be flavorful and moist.

What’s the best substitute for sour cream?

Greek yogurt is the closest alternative. It offers a similar texture and tang, making it a great 1:1 substitute.

Can I use fresh pineapple instead of canned?

Yes, but make sure to chop it very finely and drain any excess juice to maintain the right consistency in the batter.

How long do these cupcakes last?

They stay fresh for about 4–5 days in the refrigerator and up to 2 months if frozen (unfrosted).

Can I turn this recipe into a cake?

Definitely! Pour the batter into a greased 9×13-inch baking pan and bake for 30–35 minutes or until a toothpick comes out clean.

Do I need to use a piping bag for the frosting?

Not at all. While it gives a professional look, a simple butter knife or spatula works just fine for spreading the frosting.

Can I make these cupcakes gluten-free?

Yes, use a 1:1 gluten-free baking flour blend. Make sure it includes xanthan gum for proper structure.

Should the cupcakes be served cold or room temperature?

Room temperature is ideal for the best texture and flavor. If refrigerated, let them sit out for 30 minutes before serving.

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Conclusion

Hummingbird Cupcakes are the perfect blend of fruity, nutty, and creamy, bringing together all the charm of a Southern classic in a fun, handheld form. With their inviting aroma, beautiful appearance, and incredible taste, they’re bound to become a repeat favorite. Whether you’re baking them for a celebration or just treating yourself, these cupcakes deliver joy in every bite. Get ready to impress your guests or simply savor them in sweet solitude — no matter the occasion, Hummingbird Cupcakes never disappoint.

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