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Best Hummingbird Cupcakes Recipe with Cream Cheese Frosting

A close-up, appetizing shot of a single hummingbird cupcakes topped with thick, creamy cream cheese frosting.
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Make moist, flavorful Hummingbird Cupcakes from scratch. This recipe combines crushed pineapple, banana, and pecans for a taste of the South, topped with classic cream cheese frosting.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe banana (about 2 medium bananas)
  • 1 cup crushed pineapple, well drained
  • 1/2 cup chopped pecans or walnuts, toasted
  • 1 1/2 cups cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar, sifted
  • 1/4 cup heavy cream or milk (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, whisk together the granulated sugar and brown sugar. Slowly whisk in the vegetable oil until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the dry ingredients to the wet ingredients in three additions, mixing just until combined after each addition. Do not overmix.
  6. Gently fold in the mashed banana, drained crushed pineapple, and chopped nuts.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. To make the frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
  10. Add the vanilla extract. Gradually beat in the sifted powdered sugar until smooth. If the frosting is too thick, add heavy cream or milk one teaspoon at a time until you reach a spreadable consistency.
  11. Once the cupcakes are completely cool, frost each one generously with the cream cheese frosting.

Notes

  • Drain the crushed pineapple very well; excess liquid makes the batter too wet and affects the final texture. Press it between paper towels if needed.
  • For the best flavor and moisture, use very ripe bananas.
  • Toasting the nuts briefly before adding them deepens their flavor in the cupcake.
  • You can substitute walnuts for pecans if you prefer.

Nutrition

Find it online: https://carlacooking.com/hummingbird-cupcakes-recipe-best-moist/