Hummingbird Cupcakes Recipe
Hummingbird Cupcakes Recipe photo by Taste of Home
Next Recipe

Hummingbird Cupcakes Recipe

Read Reviews
5 67 47
Publisher Photo
Turn the traditional hummingbird cake—flavored with pineapple, bananas and walnuts—into a bite-sized treat with these moist cupcakes. —Jessie Oleson, Seattle, Washington
TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling
MAKES: 24 servings


  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 cups mashed ripe bananas
  • 1/2 cup drained canned crushed pineapple
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup sweetened shredded coconut
  • 1 cup chopped walnuts
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 3-3/4 cups confectioners' sugar
  • 1 teaspoon vanilla extract

Nutritional Facts

1 each: 410 calories, 20g fat (11g saturated fat), 67mg cholesterol, 230mg sodium, 56g carbohydrate (39g sugars, 2g fiber), 4g protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a small bowl, combine bananas and pineapple.
  2. Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with banana mixture, beating well after each addition. Fold in coconut and walnuts.
  3. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. In a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cupcakes. Yield: about 2 dozen.
Originally published as Hummingbird Cupcakes in Taste of Home's Cupcake of the Week Newsletter 2010, p7/5/10

Reviews for Hummingbird Cupcakes

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
textwin User ID: 8127754 148362
Reviewed Nov. 26, 2014

"I made this as a cake years ago, but love it as a cupcake. So light and moist. It was a winner in our family and a keeper as a holiday dessert!"

Ms Bez User ID: 5299116 111958
Reviewed Oct. 14, 2014

"I love, love, love these! I'm wondering if I could bake in 9" cake pans? Has anyone tried to bake a cake instead of cupcakes?"

mjlouk User ID: 1712085 114152
Reviewed Apr. 22, 2014

"I liked this recipe. I didn't have bananas though so I subbed applesauce and a little oil. They still tasted good!"

mollynrags User ID: 6679248 175363
Reviewed Mar. 21, 2014

"I made this recipe exactly as written and it was wonderful. I did not drain the pineapple and only frosted some and they were so fricken good. I make food like this all the time and give most of it away to friends and family after I've had my fill. I equally loved the comments and reviews of this recipe because I am so sick and tired of the calorie police, I agree with each and every one of the reviews that ask them to move on to another recipe or another recipe site. But I'm not going to say another word on the subject because nothing any of us can say will shut them up, EVER :)"

Cupcake_k9 User ID: 7172020 175361
Reviewed Sep. 5, 2013

"Absolutely wonderful. Very moist and flavorful. I have an old hummingbird cake recipe that these remind me of. A hit with the coworkers"

cooter09 User ID: 3511442 130817
Reviewed Jul. 7, 2013

"Great recipe!! I reduced the sugar to 1 3/4 cups, but the next time, I think I will try using only 1 1/2 cups. Also, to reduce the amount of oil, I always use 1/2 cup canola oil and 1/2 cup unsweetened applesauce. Fill the cups about 3/4 full and bake at 375* for approx. 20 minutes. I sometimes frost the cupcakes with cream cheese or vanilla buttercream frosting. Wonderful with or without frosting! I have prepared this recipe in a loaf pan for a bread and a jelly roll pan with the baking times adjusted. Excellent recipe!!"

SeranaJayne User ID: 7251558 175557
Reviewed May. 23, 2013

"This recipe was great! It was fun to make. My soccer team loved them and got many comments from them. They are really good too!"

Lisa5 User ID: 4935338 114151
Reviewed Jul. 7, 2012

"My 6-year old granddaughter made these as part of our "cooking classes." They are wonderful if you like the fruit and nut taste. I was especially pleased to hear her 9 year old brother claim, "They didn't need frosting," as he explained his reasons for snitching!"

touringhands User ID: 2448189 123037
Reviewed Jun. 16, 2012

"A huge favorite!"

4tyeking User ID: 5735811 193062
Reviewed May. 8, 2012

"These were so easy to make and sooooo tasty!"

Loading Image