Hummingbird Cupcakes Recipe
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
30 mins
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Total Time
1 hr 10 mins
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Servings
36 servings
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Calories
291 kcal
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Course
Baked Goods
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Cuisine
American
Hummingbird Cupcakes Recipe
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Hummingbird Cupcakes are moist, perfectly sweet and filled with pineapple, pecans and coconut both in the batter and in the cream cheese frosting on top. This fun twist on the classic Southern dessert will definitely be a hit!
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Ingredients
For the Cupcakes:
- ½ cup unsalted butter softened
- ½ cup vegetable oil
- 1 ½ cups granulated sugar
- ½ cup light brown sugar packed
- 1 ½ cups mashed bananas about 3 medium
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- ¾ cup crushed pineapple
- 1 cup Chopped Pecans
- ¾ cup shredded sweetened coconut
For the Frosting:
- 1 cup unsalted butter softened
- 1 package cream cheese, softened 8 ounce
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup crushed pineapple drained well
- ½ cup sweetened shredded coconut
- ½ cup Chopped Pecans
Instructions
- Preheat oven to 375 degrees F. Prepare cupcake tins with paper liners and set aside.
- Using a stand mixer with whisk attachment, beat the butter with oil, granulated sugar, and brown sugar for about 3-4 minutes, until fully blended and creamy.
- Add in mashed bananas and beat until combined. Add in eggs, one at a time. Add vanilla.
- Add flour, baking soda, salt, and cinnamon. Mix until combined, then beat for an additional 30 seconds, scraping down the sides of the bowl as needed.
- Fold in pineapple, pecans, and coconut. Fill cupcake tins about 2/3 full.
- Bake for about 20-25 minutes, until the tops are golden brown and a toothpick inserted in the middle has moist crumbs clinging to it.
- Remove cupcakes from pan and cool completely before topping with frosting.
- While the cupcakes are baking prepare the frosting. Beat butter and cream cheese until light and fluffy, about 5 minutes. Add the powdered sugar and vanilla extract and beat until fluffy, about 3 minutes. Stir in pineapple.
- Chill frosting for at least 30 minutes, while cupcakes bake and cool.
- After chilling, pipe frosting (using a large open tip, or knife to spread) onto cupcakes. Sprinkle with coconut and chopped pecans.
Notes
- Keep chilled. After frosting, store Hummingbird Cupcakes in the refrigerator until you're ready to serve. They tastes amazing cold straight from the fridge. Will stay fresh for up to 7 days.
- Use room temperature ingredients. Let chilled items like the butter, cream cheese and eggs sit on the counter for a few minutes before using them in this recipe. Room temperature ingredients are much easier to mix for a smooth batter (or frosting).
- Not a fan of coconut? Just leave it out.
- No need to drain pineapple for cupcake batter. One 8 ounce can is what you'll need for the the cake and frosting together. After measuring out the pineapple for the cupcake batter, drain the remaining pineapple to use in the frosting.
- Measure ingredients correctly. Often people scoop their flour directly out of the bag, resulting in TOO much flour. Check out our tips on how to measure flour correctly (and make substitutions too).
- Can I freeze hummingbird cupcakes? Yes, the cupcakes can be frozen without frosting. Wrap them tightly in foil, then place in freezer bags. They stay good frozen for 2-3 months. When ready to eat, let the cupcakes thaw then add frosting before serving.
- 13x9 Recipe- Prepare batter as directed. Grease and flour 13x9 baking dish. Add all the batter and bake for 48-53 minutes, until toothpick inserted in the center comes out clean. You'll only need ½ of the frosting recipe.
Nutrition Information
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Serving
1cupcake
Calories
291kcal
(15%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
9g
Cholesterol
42mg
(14%)
Sodium
94mg
(4%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Nutrition Facts
Serving: 36servings
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 291kcal | 15% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 42mg | 14% |
| Sodium | 94mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
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