These Hummingbird Cupcakes are like little bites of tropical heaven! Sweet bananas, juicy pineapple, and toasted pecans come together in a soft, tender cupcake topped with a light and creamy cream cheese frosting. They’re perfect for birthdays, holidays, or just a fun treat any day of the week. If you love the full-sized dessert, be sure to check out my Hummingbird Cake recipe. And, be sure to check out more of my cupcake recipes, too!

Close up of Hummingbird Cupcakes on a wooden table.

What Are Hummingbird Cupcakes?

Hummingbird Cupcakes are the mini version of the classic Southern Hummingbird Cake made with bananas, pineapple, warm spices, and pecans, topped with creamy cream cheese frosting. The cake actually has Jamaican roots; it was once called “Doctor Bird Cake” after a local hummingbird. Early versions were baked in tube pans and often didn’t have frosting or nuts. I love how the modern version with cream cheese frosting makes it moist, sweet, and perfectly shareable.

Piping frosting onto a Hummingbird Cupcake.

Ingredients & Substitutions

All-Purpose Flour & Leavening: This combination of flour, baking powder, and baking soda gives the cupcakes structure and lift. No need to overthink it; just whisk them together, and you’re good to go.
Sugar: Granulated sugar keeps things sweet and tender. You can swap a little for brown sugar if you want a hint of caramel flavor.
Cinnamon: Cinnamon adds a warm, cozy spice that pairs perfectly with the bananas and pineapple.
Bananas: You’ll need about 3 ripe bananas, mashed, for roughly 1 1/3 cups. They make the cupcakes naturally sweet and super moist.
Pineapple: Drain crushed pineapple before adding it to the batter. It adds a tropical, tangy punch that makes these cupcakes unique.
Canola Oil: This is the secret to keeping the cupcakes light and moist. If you don’t have canola oil, vegetable oil, or light olive oil works just as well. For a subtle tropical twist, you can even use melted coconut oil, which pairs beautifully with the banana and pineapple.
Eggs & Vanilla: These help bind the batter and add richness. Make sure the eggs are room temperature for the best texture. Out of eggs? No problem! Check out my egg substitutes.
Pecans: Toasted pecans give a lovely crunch and nutty flavor. (It’s optional, but they are amazing on top, too, so I like to reserve a few for that.) To toast pecans: line a baking sheet with parchment, spread the pecans in a single layer, and bake at 350°F for 5 to 6 minutes until lightly golden and fragrant.
Frosting: Cream cheese frosting takes these cupcakes to the next level. It’s light, creamy, and perfectly balances the sweet, spiced cupcakes. (I used a slightly modified version in my homemade Carrot Cake, which you’ll also want to try!)

Hummingbird Cupcakes on a wooden table with a couple of cupcakes unfrosted.

FAQs

Can I make these cupcakes without nuts?

Absolutely! You can leave out the pecans if needed. The cupcakes will still be moist, flavorful, and delicious.

Do I have to toast the pecans?

Nope! Toasting pecans is optional, but it really brings out their flavor and adds a nice crunch. If you skip it, the cupcakes will still be tasty.

Can I use bananas that aren’t super ripe?

Riper bananas are best because they’re sweeter and mash easily. If your bananas aren’t quite ripe, you can speed it up by microwaving them for 20 to 30 seconds; they’ll soften and get sweeter.

Why do you start the oven at 400°F and then reduce it to 350°F?

Starting at 400°F for the first few minutes helps the cupcakes rise quickly without collapsing, giving them a nice, puffy top. Then, lowering the temperature to 350°F ensures they bake evenly without over-browning or drying out. I used this method for my bakery-style Chocolate Chip Muffins, too.

Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day or two in advance and frost them when ready. Keep them in an airtight container at room temperature until frosting time for the best texture.

Hummingbird Cupcake with the wrapped pulled away surrounded by more cupcakes.

Serving Ideas

Snack or Dessert: These cupcakes are perfect with a cup of coffee or tea for an afternoon treat, or as a sweet ending to dinner.
Parties and Gatherings: Their tropical flavors and creamy frosting make them a hit at birthdays, showers, or holiday celebrations. Arrange them on a platter with a few toasted pecans on top for a pretty presentation.
Gift or Bake Sale Treat: Frosted and topped with pecans, these cupcakes make a thoughtful homemade gift. Wrap them individually in clear cellophane or place them in a decorative box for friends, teachers, or neighbors.
Fun Pairings: Serve alongside a tropical mango milkshake or tropical smoothie to really highlight the banana, pineapple, and spice flavors. You can even pair them with other tropical or spiced desserts, or my Hummingbird Cake for a show-stopping dessert spread.

Hand holding bit into Hummingbird Cupcake.

How to Store Hummingbird Cupcakes

These cupcakes stay soft, moist, and flavorful when stored properly:

Refrigerator (Recommended): Keep frosted cupcakes in a sealed container in the refrigerator for up to 5 days. Let them sit at room temperature for 20 to 30 minutes before serving so the frosting softens and the cupcakes are at their best.

Freezing: You can freeze unfrosted cupcakes in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to 3 months. Frosted cupcakes can also be frozen: layer them between parchment paper in an airtight container and thaw at room temperature before serving.

What the Test Kitchen had to say about this recipe:

Autumn

These cupcakes are amazing! So moist and flavorful. I love the pineapple and banana combo. The cream cheese frosting is perfect on top!

Elizabeth

I am not a huge fan of the tropical combination for these cupcakes…I like the classic vanilla or marble cupcakes. But, the frosting with toasted pecans on top was delicious!