Go Back
–+ servings
Hummingbird Cupcakes

Delightfully Moist Hummingbird Cupcakes You Can't Resist

Indulge in these Hummingbird Cupcakes, blended with ripe bananas and fresh pineapples for a tropical twist.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Desserts
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1.5 cups all-purpose flour Use this classic flour for a light texture that complements the moistness of the other ingredients.
  • 1 cups granulated sugar This adds sweetness, helping to balance the flavors of bananas and pineapple beautifully.
  • 0.5 teaspoon baking soda A crucial leavening agent that helps the cupcakes rise, making them fluffy and airy.
  • 0.25 teaspoon salt Just a hint enhances the sweetness, creating a well-rounded flavor profile.
  • 1 teaspoon ground cinnamon Infuses the batter with warmth and a hint of spice, elevating the cupcake's tropical taste.
  • 3 large eggs These bind the ingredients and provide moisture, contributing to the overall richness.
  • 0.5 cups vegetable oil Keeps the cupcakes incredibly moist; you can substitute with melted coconut oil for a richer flavor.
  • 1 cups mashed ripe bananas Banishes dryness while adding natural sweetness and tropical flair.
  • 0.5 cups crushed pineapple Adds a juicy burst of flavor and moisture, perfectly complementing the bananas.
  • 1 teaspoon vanilla extract Imparts a lovely fragrance and depth that enhances the overall cupcake experience.
  • 1 cups chopped pecans Offers a delightful crunch and nutty flavor (optional).
For the Cream Cheese Frosting
  • 8 ounces cream cheese Provides a rich, tangy base that perfectly balances the sweetness of the cupcakes.
  • 1 cups powdered sugar Sweetens the frosting, ensuring it spreads beautifully on top.
  • 2 tablespoons butter Adds richness and helps achieve that smooth, creamy texture in the frosting.
  • 1 teaspoon vanilla extract Enhances the deliciousness of the frosting.

Equipment

  • Muffin tin
  • cupcake liners
  • Mixing bowls
  • whisk
  • spatula
  • measuring cups
  • piping bag

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
  3. In a separate bowl, beat together the eggs, vegetable oil, mashed bananas, crushed pineapple, and vanilla extract.
  4. Gradually pour the wet mixture into the dry ingredients and mix until just combined.
  5. If desired, fold in the chopped pecans for added texture.
  6. Spoon the batter into the prepared cupcake liners, filling them about two-thirds full.
  7. Bake for 20-25 minutes or until a toothpick comes out clean.
  8. Remove from the oven and let cool in the tin for 15 minutes before transferring to a wire rack.
  9. Make the cream cheese frosting by beating together the cream cheese, butter, powdered sugar, and vanilla extract.
  10. Once cooled, frost the cupcakes generously with the cream cheese frosting.
  11. Optionally, sprinkle additional chopped pecans on top for decoration.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Use room temperature ingredients for better mixing and texture. Don't overmix the batter for best results.

Tried this recipe?

Let us know how it was!