Joy + OliverHummingbird Cupcakes - Joy + Oliver https://joyoliver.com/hummingbird-cupcakes/ Dessert & Entertaining Blog Wed, 22 Apr 2026 16:09:24 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 Hummingbird Cupcakes https://joyoliver.com/hummingbird-cupcakes/?utm_source=rss&utm_medium=rss&utm_campaign=hummingbird-cupcakes https://joyoliver.com/hummingbird-cupcakes/#respond Mon, 06 May 2019 10:00:53 +0000 https://joyoliver.com/?p=4875 Jump to Recipe·Print Recipe

Hummingbird Cupcakes bring back southern traditions for a special spring gathering!
There are so many desserts that are traditions in my family and it is easy to stick to those recipes for all of our gatherings,  but when you come across a dessert that you instantly want to make a family tradition…you know its a good one.  

Hummingbird Cake is a southern dessert that has the most classic flavors all rolled into one.  When I was first introduced to a Hummingbird Cake all I could think was banana bread meets carrot cake…and how could it get any better than that!  A moist and flavorful cake batter filled with smashed banana, pineapple, pecans, coconut and a dash of cinnamon and garnished with a thick and smooth cream cheese icing.  I love the idea of a cake made with this batter, but Hummingbird Cupcakes make a special gathering even better and everyone gets one for themselves!

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Hummingbird Cupcakes

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Ingredients

  • Hummingbird Cupcakes:
  • 1 ½ Cups All Purpose Flour
  • ½ tsp Baking Soda
  • ½ tsp Ground Cinnamon
  • ¼ tsp Salt
  • ½ Cup Vegetable Oil
  • 1 Cups Sugar
  • 2 Eggs
  • 1 Cups Mashed Banana
  • ½ Cup Crushed Pineapple, Canned
  • ½ Cup Chopped Pecans
  • ½ Cup Shredded Coconut

Instructions

  1. Hummingbird Cupcakes:
  2. Preheat oven to 350 degrees F and prepare a cupcake pan with paper liners
  3. In a large bowl, combine the flour, baking soda, cinnamon and salt; set aside
  4. In a mixing bowl with paddle attachment, mix together the vegetable oil, sugar, and eggs; Beat on medium until combined
  5. Add the mashed bananas into the egg mixture
  6. Slowly add the flour mixture to the egg mixture and beat until smooth
  7. Remove the bowl from the mixer and using a spatula, fold in the pineapple, coconut and pecans
  8. Scoop the batter into a prepared cupcake pan with paper liners
  9. Bake for 12-15 minutes or until the cake springs back at the touch
  10. Allow the cupcakes to cool completely before icing with Cream Cheese Icing
  11. Ice cupcakes with Cream Cheese Icing and garnish with dried pineapple
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Cream Cheese Icing

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Ingredients

  • 2 Cups Unsalted Butter, softened
  • 2 lbs Powdered Sugar
  • 8 ounces Cream Cheese, softened

Instructions

  1. In a mixing bowl with paddle attachment, cream together the butter and powdered sugar until smooth
  2. Add the cream cheese to the butter mixture and mix on high until smooth and there are no lumps
Scrapes down the sides of the bowl and continue mixing until icing is fluffy
  3. Refrigerate until ready to use

 

 

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