Name: Hummingbird Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Cuisine: Southern
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup granulated sugar; ½ teaspoon ground cinnamon; 1 large egg, room temperature; ½ cup vegetable oil; ½ teaspoon vanilla extract; ⅓ cup crushed pineapple (with juices); ½ cup chopped pecans; 1 cup mashed banana (about 1 large banana); ¼ cup pecan halves, for garnish; ½ cup cream cheese, room temperature; ¼ cup unsalted butter, room temperature; 2 cups powdered sugar, sifted; ½ teaspoon vanilla extract (for frosting); ¼ teaspoon ground cinnamon (for frosting); Extra cinnamon, for dusting

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Short description

I made these cupcakes as a Southern-inspired dessert that combines the richness of banana bread with tropical pineapple and crunchy pecans, all topped with a cinnamon-kissed cream cheese frosting. They’re moist, flavorful, and perfect for any celebration or casual sweet craving.

Hummingbird Cupcakes

Why I’ll Love This Recipe

I love how these cupcakes bring together so many comforting flavors in one bite. The bananas keep the crumb tender and moist, while the pineapple adds a subtle sweetness and bright flavor. Pecans offer a delightful crunch, and the cinnamon adds warmth. Plus, the cinnamon cream cheese frosting really seals the deal with its tangy, smooth finish. I also enjoy how easy they are to make—no mixer needed for the batter.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:
▢ 1 ½ cups all-purpose flour
▢ 1 teaspoon baking powder
▢ ½ teaspoon baking soda
▢ ½ teaspoon salt
▢ 1 cup granulated sugar
▢ ½ teaspoon ground cinnamon
▢ 1 large egg, room temperature
▢ ½ cup vegetable oil
▢ ½ teaspoon vanilla extract
▢ ⅓ cup crushed pineapple (with juices)
▢ ½ cup chopped pecans
▢ 1 cup mashed banana (about 1 large banana)
▢ ¼ cup pecan halves, for garnish

For the frosting:
▢ ½ cup cream cheese, room temperature
▢ ¼ cup unsalted butter, room temperature
▢ 2 cups powdered sugar, sifted
▢ ½ teaspoon vanilla extract
▢ ¼ teaspoon ground cinnamon
▢ Extra cinnamon, for dusting

directions

I preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
In a large bowl, I whisk together the flour, baking powder, baking soda, salt, sugar, and cinnamon.
I add the egg, oil, and vanilla, stirring just until combined.
Then I fold in the pineapple with its juices, mashed banana, and chopped pecans.
I divide the batter evenly among the liners, filling them about two-thirds full.
I bake the cupcakes for 18 to 22 minutes, until a toothpick inserted in the center comes out clean.
I let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
For the frosting, I beat the cream cheese and butter together until smooth. I add the vanilla and cinnamon, then gradually mix in the powdered sugar until fluffy.
Once the cupcakes are cool, I frost them generously and top with a pecan half and a light dusting of cinnamon.

Servings and timing

This recipe makes 12 standard cupcakes. I spend about 10 minutes on prep, 18–22 minutes baking, and a few minutes to cool and frost—so everything is ready in around 30–35 minutes.

Variations

I sometimes swap pecans for walnuts if that’s what I have on hand.
For a tropical twist, I add shredded coconut to the batter or use a splash of coconut extract in the frosting.
I occasionally add a pinch of nutmeg or allspice for extra warmth.
If I want to go lighter, I use Greek yogurt in place of some oil.
I can turn this recipe into a small cake by using an 8-inch round pan instead of cupcake tins.

storage/reheating

I store unfrosted cupcakes in an airtight container at room temperature for up to 2 days or freeze them for up to 3 months. Frosted cupcakes keep well in the refrigerator for up to 4 days. Before serving, I let them sit at room temperature for 20–30 minutes so the frosting softens up.

FAQs

Can I use fresh pineapple instead of canned?

I stick with canned crushed pineapple because it has the perfect texture and the juices help moisten the batter. Fresh pineapple works if it’s very finely chopped and well-drained.

How ripe should the bananas be?

I use very ripe bananas—mostly brown and soft. They bring out the best flavor and sweetness in the cupcakes.

Can I make these gluten-free?

Yes, I’ve used a 1-to-1 gluten-free flour blend in place of all-purpose flour with good results. The texture stays moist and tender.

Can I frost these with something else?

Definitely. I sometimes use vanilla buttercream or a whipped cream topping if I want something lighter. But I find the cinnamon cream cheese frosting is the perfect complement.

Can I double this recipe?

Yes, doubling the recipe works well. I just make sure to bake in batches or use multiple pans to keep everything even.

Conclusion

These hummingbird cupcakes are one of my favorite sweet treats. They’re simple to prepare, packed with flavor, and always a hit with friends and family. Whether I make them for a party or just to satisfy a craving, they never disappoint. I hope they bring as much joy to your kitchen as they do to mine.