Description
Bring the rich, nostalgic charm of the South into your kitchen with these moist, fruity, and beautifully spiced *Hummingbird Cupcakes*. Perfect for brunches, dessert tables, or a quick sweet fix, this easy recipe delivers layers of flavor from bananas, pineapple, and pecans topped with velvety cream cheese frosting. These cupcakes are not only an ideal *easy dessert recipe* but also a go-to for *breakfast ideas*, *party treats*, or *quick baking sessions*. Whether you’re looking for *healthy-ish snack options* or new *dinner ideas* with a sweet finish, these cupcakes will win everyone over.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
0.5 cup light brown sugar
1 teaspoon baking soda
0.5 teaspoon baking powder
0.5 teaspoon salt
1 teaspoon ground cinnamon
0.25 teaspoon ground nutmeg
2 large eggs
0.5 cup vegetable oil
0.25 cup sour cream or Greek yogurt
1.5 cups mashed ripe bananas
1 cup crushed pineapple
1 teaspoon vanilla extract
0.75 cup chopped toasted pecans
8 ounces cream cheese
0.5 cup unsalted butter
3.5 cups powdered sugar
1 teaspoon vanilla extract
1 pinch salt
Optional: chopped pecans, whole pecans, cinnamon sugar
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk eggs, oil, sour cream, bananas, pineapple, and vanilla until well combined.
4. Gently fold wet mixture into dry ingredients until just combined. Fold in toasted pecans.
5. Divide batter into liners, filling 3/4 full. Bake 18–20 minutes. Cool on wire rack.
6. Beat softened cream cheese and butter until smooth. Add vanilla and salt. Mix in powdered sugar gradually until fluffy.
7. Frost cooled cupcakes using piping bag or spatula. Garnish with pecans and cinnamon sugar.
8. Serve or chill. Let return to room temp before eating for best flavor.
Notes
Always use overripe bananas for the richest flavor and moistest crumb.
Toasting the pecans brings out a deep, nutty aroma that adds extra depth.
Letting the cupcakes sit for a few hours enhances the flavor even more.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 30g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: hummingbird cupcakes, banana pineapple cupcakes, easy dessert, southern baking, cupcake ideas