Hummingbird Cupcakes Recipe

Hummingbird Cupcakes
Hummingbird Cupcakes
This classic fruit and nut combination is a proven crowd-pleaser.

Cupcake recipe

serves (12) cook time ( ) preperation ( )

Cake ingredients

  • ¼ c crushed pineapple
  • 2 large ripe bananas, mashed
  • 1 c all purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • 1 stick unsalted butter, softened
  • ½ c sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ c chopped pecans

Frosting ingredients

  • 8 oz cream cheese, softened
  • ½ stick unsalted butter, softened
  • 3 c powdered sugar
  • 2 tsp vanilla extract


  1. Preheat your oven to 350°F. Grease a 12 capacity muffin tin or line the holes with paper cases.
  2. Add the pineapple and the banana in a medium bowl and mash together.
  3. In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon.
  4. In a large bowl, cream the butter and sugar together until light and fluffy.
  5. Add eggs one at a time, beating well between additions. Add the vanilla.
  6. Add the dry ingredients and the mashed fruit and mix until just blended. Do not over mix.
  7. Gently fold in the chopped pecans.
  8. Spoon the mixture into prepared muffin tin.
  9. Bake for 18 to 20 minutes, or until a skewer inserted into the center comes out clean. Transfer to a wire rack to cool.
  10. To make the frosting, cream the cream cheese and butter together until smooth.
  11. Gradually add the powdered sugar and vanilla, beating well, until you reach your desired taste and texture.
  12. Pipe the frosting onto the fully cooled cupcakes and decorate as desired.