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Hummingbird Cupcakes

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 24 servings


For the cupcakes:

  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 11 Tablespoons unsalted butter , melted and cooled
  • 1 1/4 teaspoon vanilla extract
  • 1 1/3 cups sugar
  • 2 large eggs
  • 1 1/3 cups mashed ripe banana
  • 2/3 cup crushed pineapple , drained
  • 1 cup pecans , toasted and finely chopped (optional)
  • 2/3 cup shredded coconut (sweetened or unsweetened is fine)

For the frosting:

  • 8 ounces cream cheese
  • 5 tablespoons unsalted butter , at room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups confectioners' sugar
  • dried pineapple flowers , for topping (optional)


For the cake:

  • Preheat oven to 350 degrees F. Line cupcake pans with paper liners.
  • In a medium bowl, whisk together the flour, baking soda, salt and cinnamon; set aside. In another large bowl, beat together the butter, vanilla and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the mashed banana. With the mixer on low speed, add the dry ingredients and mix until just wet. Fold in the pineapple, nuts (optional), and coconut with a spatula or wooden spoon until evenly mixed.
  • Divide the batter evenly between the prepared liners, filling each about three-quarters full. Bake for 20 to 22 minutes, until passes the toothpick test. Let cool in the pans for 5-10 minutes, then transfer to a wire rack to cool completely.

For the frosting:

  • Combine the cream cheese and butter in the bowl of an electric mixer, fitted with the paddle attachment. Beat on medium-high speed until smooth, about 2 to 3 minutes. Stir in the vanilla and then turn the mixer to low. Gradually beat in the confectioners' sugar until fully incorporated, then increase the speed to medium-high. Beat until smooth. Frost cooled cupcakes as desired, then top with optional pineapple flowers.
  • Source: Slightly adapted from Annie's Eats, cake originally from Martha Stewart's Cupcakes, frosting originally from Confections of a Foodie Bride


Serving: 1g