Hummingbird Cupcakes

Homemade Hummingbird Cupcakes are filled with crushed pineapple, bananas, chopped pecans, and warm spices. They are baked to perfection and topped with a delicious cream cheese frosting that will make everyone “hum” with every bite.

I made these cupcakes a few years back and decided to revive this recipe from our archives.  It’s a wonderful time of year to celebrate the holidays, so why not make it special and festive with these delicious cupcakes!   

Hummingbird Cupcakes and Christmas

These Hummingbird Cupcakes are scrumptious and perfect for entertaining. I recently found the original recipe for the Hummingbird cake in the Christmas Issue of Southern Living magazine.

The beautiful cake on the cover looked amazing; it was a traditional southern cake known as Hummingbird cake. And, at that moment, I had to buy it.

The original cake recipe calls for three layers with frosting in between each layer and on top. Honestly, it is a cake that takes a lot of work to make. So, I decided to modify this recipe, and make Hummingbird cupcakes instead.

The outcome? They turned out FABULOUS! So much easier to make, too!

What is the Story Behind Hummingbird Cake

The hummingbird cake first appeared in 1978, created by a woman in North Carolina. Some say it originated from Jamaica, and in the 1960’s. But, where ever it came from, it always receives rave reviews year after year.

And, these hummingbird cupcakes turned out FABULOUS! This recipe will yield about 24 to 26 cupcakes – enough to share and freeze some. And, if you LOVE hummingbird recipes, don’t miss our recipe for the Hummingbird Smoothie. It too is AMAZING!

 

Ingredients Needed for Hummingbird Cupcakes:

Our full printable recipe card is located at the bottom. Plus, we included US customary measurements for convenience, and we recommend using this chart to convert measurements for common ingredients:

• 3 cups of all-purpose flour (or GF flour)
• 1 tsp. baking soda
• 1 tsp. salt
• 1/2 tsp. ground nutmeg
• 1 + 1/4 tsp. ground cinnamon
• 3/4 cup of granulated sugar
• 1 cup firmly packed light brown sugar
• 3 large eggs, lightly beaten
• 1 cup vegetable oil (or olive oil)
• 1 + 1/2 tsp. vanilla extract
• 16 ounce can (or 2 cans, 8-ounce each) crushed pineapple, undrained
• 1 cup chopped pecans
• 1 + 1/2 cups mashed bananas (about 2 to 3 ripe bananas)

Cream Cheese Frosting:

• 1 (8-ounce, 277g) package of cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 16 ounce package of powdered sugar
• 1 tsp. vanilla extract
• 1/2 cup crushed pecans, as garnish

How To Make Hummingbird Cupcakes?

How to make these delicious hummingbird cupcakes? Very Easy! Let’s go over these quick, easy steps below, so you can see what’s involved before you start:

First, Preheat the Oven and Prep the Muffin Pans:
1.  Preheat oven to 350 degrees.

2. Place paper liners into each muffin pan and set them aside.

Second: Make the Batter:
1.  Combine the first 7 ingredients in a large bowl.  Add eggs and oil, stirring until dry ingredients are moistened.  ( Do not beat.) Stir in vanilla, crushed pineapple, 1 cup of chopped pecans, and mashed bananas. Stir until well combined.

2.  Pour batter into 2 prepared cupcakes or muffin pans with paper or grease, and flour each one.  

Third: Then BAKE:

3.  Bake for 18 to 20 minutes, or until the wooden toothpick inserted comes out clean.  Remove from the oven and allow cupcakes to cool completely before frosting.

Final Step: Make Cream Cheese Frosting!

1. Beat cream cheese and butter at medium speed with an electric mixer until smooth.  Gradually add powdered sugar and beat at low speed until light and fluffy.  Stir in the vanilla extract.  Refrigerate frosting until ready to use.
2. When ready to frost the cupcakes, place 1/3 of the frosting into a quart-size zip-lock bag.  Snip a small opening in one corner of the bottom of the bag.  Twist and squeeze the frosting over each cupcake in swirling motions.
3. Top with crushed pecans on each cupcake.  Cover and store in the refrigerator.  Yields: 24 cupcakes

Helpful Tip! Place a few pecans in a zip-lock bag. Seal the bag and use a mug to gently crush the pecans. Then open the bag and sprinkle some over each cupcake.  

Recipe Tips

• No Need For Fancy Equipment: All you will need for the cupcake batter is one large mixing bowl and a wooden spoon, or a whisk. For the cream cheese, however, its best to use an electric mixer to beat the ingredients until smooth and creamy.
• Allow Them To Cool: It’s best to allow these cupcakes to completely cool before adding the frosting on top.
• Keep Chilled: These cupcakes will stay fresh longer if kept chilled in your refrigerator. And, you do not need to cover them.
• Make Ahead: You can make the cupcakes ahead of time, even 1 day. Make the cream cheese frosting, cover and keep it chilled until you are ready to frost each cupcake before serving.

FAQ’s

1. Can we use Gluten-Free Flour? Yes, indeed!  (thanks to Denise!)  Use your favorite gluten-free flour with this recipe.
2. How to store these Cupcakes? No need to cover them. Just store these cupcakes in your refrigerator. They will stay fresh longer, and for up to one week.
3. Can we freeze Hummingbird Cupcakes? Yes, you can!  But do not add the frosting on top. Hold off the frosting and freeze cupcakes in zip-lock bags or a plastic container. You can freeze up to one month. Then thaw, add the frosting on top and serve.

Serve and Enjoy…

These Hummingbird Cupcakes are truly delicious and sweet-tasting.  So delicious!  They taste like Christmas! … and everyone will love them.  🙂 Perfect to make-ahead and refrigerate; making them ideal for the holidays.

With 12 days till Christmas, make these delicious cupcakes and treat yourself!  You’ll be glad you did.

ENJOY!! 

More Holiday Treats and Edible Gift Ideas! 

• S’mores Dark Chocolate Bark
• Chocolate-Dipped Apricots
• Peppermint Bark and Dark Chocolate Almond Kisses
• Easy Homemade Holiday Gift Ideas

Hi friends!  Are you baking with us?  If you try the Hummingbird Cupcakes recipe, let us know and leave a comment and a star rating on our recipe card! Have fun and snap a photo and hashtag it on Pinterest and on Instagram.  It makes us happy to see what you bake!

Happy Baking!  🙂

Thanks for stopping by! 

 xo Anna and Liz