Description
Soft, fruity, and luxuriously frosted — these Hummingbird Cupcakes are your new go-to for a crowd-pleasing bake. Perfect for spring brunches, cozy holidays, or anytime you need a sweet escape. They’re a quick dessert, healthy snack (thanks to bananas and pineapple), and an easy recipe to impress your people. If you’re hunting for dessert ideas, breakfast ideas, or food ideas with big flavor and low fuss, start here.
Ingredients
120g all-purpose flour
150g granulated sugar
2 ripe bananas, chopped
100g crushed pineapple (with juice)
60g chopped pecans
2 large eggs
120ml vegetable oil
1 tsp cinnamon
1 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
225g cream cheese
115g unsalted butter
200g powdered sugar
Instructions
1. Preheat oven to 350°F and line a cupcake tin.
2. Whisk flour, sugar, cinnamon, baking soda, and salt in a bowl.
3. Stir in bananas, pineapple (with juice), and pecans.
4. Add eggs, oil, and vanilla; mix until just combined.
5. Scoop into liners, filling 3/4 full. Bake 20–22 minutes.
6. Let cupcakes cool fully.
7. Beat cream cheese and butter, then add powdered sugar until smooth.
8. Frost cooled cupcakes and top with pecan halves.
Notes
Use overripe bananas for better texture.
Chill the frosting slightly for clean piping.
Toast the pecans for a deeper flavor boost.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 24g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: hummingbird cupcakes, banana pineapple cupcakes, southern cupcakes, cream cheese frosting, easy dessert