Hummingbird Cupcakes

If you love the classic hummingbird cake, you’ll adore the hand-held version. Hummingbird cupcakes capture all that sweet, tropical flavor in a perfectly portable treat. Mashed bananas and crushed pineapple keep the cupcakes extra moist, while shredded coconut and chopped walnuts add a lovely bit of texture. A swirl of tangy cream cheese frosting ties it all together, making this hummingbird cupcakes recipe just right for potlucks, celebrations, or keeping around the house for an afternoon sweet treat or dessert.

What is hummingbird cake?

A traditional hummingbird cake is a southern classic dessert made with a moist lightly spiced sponge, mashed banana, crushed pineapple, shredded coconut and chopped nuts. The tropical-flavored layer cake gets a thick layer of tangy cream cheese frosting, making it a favorite for church suppers and family gatherings. While it became famous in the U.S. in the 1970s, hummingbird cake is probably an offshoot of a Jamaican cake called a doctor bird cake, named for the island’s national bird (which is, in fact, a type of hummingbird).

Hummingbird Cupcake Ingredients

• Butter: This cupcake batter starts with softened unsalted butter. The cream cheese frosting also requires butter.
• Granulated sugar: Granulated sugar is beaten with the butter for aeration, resulting in a light, fluffy cake texture with balanced sweetness.
• Eggs: Add three large eggs to the batter to provide richness and help the cake rise while baking. Be sure to use room-temperature eggs for easier incorporation.
• Vanilla extract: Vanilla extract enhances the cupcake batter and the cream cheese frosting.
• Bananas: Mashed bananas add flavor and moisture to the batter. Use very ripe bananas for the best-tasting hummingbird cake cupcakes.
• Pineapple: Canned crushed pineapple brings hints of sweetness and extra moisture and creates a more complex cake texture.
• All-purpose flour: Measure your flour with a measuring cup or a scale. It plays a key role in the structure of these cupcakes.
• Baking soda: This recipe does not include baking powder. Instead, baking soda is the leavening agent that helps the cupcakes rise.
• Cinnamon: Enhance the flavor of these hummingbird cupcakes with 1 teaspoon ground cinnamon.
• Salt: Just a touch of salt goes a long way in balancing the flavor of these cupcakes.
• Shredded coconut: Sweetened shredded coconut adds flavor and texture. Prefer to use unsweetened instead? You certainly can for a bit less sweetness.
• Walnuts: Chopped walnuts add a touch of crunch in every bite.
• Cream cheese: These cupcakes are finished with cream cheese frosting. For the smoothest texture, be sure to start with softened cream cheese.
• Confectioners’ sugar: Beat confectioners’ sugar into the frosting to help thicken it and provide sweetness.

Directions

Step 1: Combine the creamed mixture

Preheat the oven to 350°F. In a large bowl, cream the butter and sugar until light and fluffy, five to seven minutes.

Editor’s Tip: Creaming butter and sugar is essential for most cakes. The aeration puffs up cakes and other homemade treats as they bake, giving them a lighter and more appealing texture.

Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

In another bowl, combine the mashed bananas and pineapple.

Step 2: Finish the batter

In a separate bowl, combine the flour, baking soda, cinnamon and salt. Gradually add the dry ingredients to the creamed mixture alternately with the banana mixture

Beat well after each addition.

Fold in the coconut and walnuts.

Editor’s Tip: Beat the batter until combined, then gently fold in the coconut and walnuts. This helps prevent overbeating the batter and avoids a tough texture.

Step 3: Bake the cupcakes

Fill 24 paper-lined muffin cups about two-thirds full. Bake the cupcakes until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool the cupcakes for 10 minutes before removing them from the pans. Move them to wire racks to cool completely.

Step 4: Top with frosting

For the frosting, beat the cream cheese and butter until fluffy. Add the confectioners’ sugar and vanilla and beat until smooth.

Frost the cooled cupcakes.

Hummingbird Cupcake Variations

• Use other chopped nuts: While this recipe calls for chopped walnuts, try chopped pecans or even chopped hazelnuts. Of course, you can leave the nuts out altogether as well.
• Try another frosting: Instead of cream cheese frosting, go with another flavor. Caramel frosting, pecan frosting or a simple vanilla buttercream frosting are all great options.
• Spice it up: Create a blend between hummingbird cake and spice cake. In addition to the cinnamon already in the batter, add 1 teaspoon of nutmeg and 1/2 teaspoon of ground allspice.

How to Store Hummingbird Cupcakes

Store hummingbird cake cupcakes covered or in an airtight container to keep them moist and soft. Because of the cream cheese frosting, they should be stored in the refrigerator. They’ll last up to four days. If the cupcakes aren’t frosted just yet, store them at room temperature for up to two days.

Can you make hummingbird cupcakes ahead of time?

You can certainly prep these flavorful cupcakes ahead of time. Bake and cool the cupcakes and store them unfrosted at room temperature or in the fridge for up to two days before frosting and serving them. You can also bake the cupcakes up to two months ahead and store them in the freezer until it’s time to top them. Just let the cupcakes thaw to room temperature before topping with frosting and serving.

Can you freeze hummingbird cupcakes?

Have leftover frosted cupcakes? Place them on a baking sheet in the freezer for three hours to pre-freeze. Then, transfer them to an airtight container or wrap them in storage wrap and place them in a freezer bag. Store them in the freezer for up to two months and thaw them in the fridge before enjoying. Find more tips for properly storing cakes and cupcakes.

Hummingbird Cupcake Tips

How do you make hummingbird cupcakes without liners?

Paper liners make it much easier to remove cupcakes from a pan, make for a nice presentation and make the cupcakes easier to eat. However, they’re not necessary. If you don’t have any cupcake liners on hand, grease the pan well with either cooking spray or butter. You can also use parchment squares to make your cupcake liners.

What’s the best way to tell when cupcakes are done baking?

Just as when baking a cake, test the cupcakes for doneness with a toothpick inserted in the center of one of the cupcakes; it should come out clean. If the toothpick has batter, let the cupcakes bake for another one to two minutes.

How do you decorate hummingbird cupcakes?

When decorating hummingbird cupcakes with cream cheese frosting, use a piping bag for pretty, towering swirls. Of course, you can always use an offset spatula to swipe on the frosting. Top the frosted cupcakes with a sprinkle of chopped nuts or toasted coconut, or garnish each cupcake with a piece of dried pineapple.