Hummingbird Cupcakes

Hummingbird Cupcakes are a classic southern dessert loaded with pineapple, banana, and walnuts!

Adapted from the Jamaican-born hummingbird cake, these Hummingbird cupcakes are made from this kind of cake mix for the ultimate easy prep. Cinnamon spiced banana-pineapple cake is topped with sweet frosting and crunchy nuts for a unique and tasty dessert.

And if you like desserts featuring banana, try these Banana Pudding Cups!

Why You’ll Love these Classic Southern Cupcakes

There’s nothing better than a homemade cupcake, and this recipe makes it so easy to get bakery-level cupcakes in your own kitchen!

Use cake mix as a base for your hummingbird cake-inspired individual desserts for easier prep.

With the flavors of banana and pineapple and a crunchy nutty topping, these sweet and light cupcakes will be a huge hit wherever you serve them!

An easy homemade pineapple frosting highlights the sweet and tropical pineapple flavor. This recipe is also a great way to take advantage of overripe bananas that you may not eat otherwise.

Make these light and fluffy southern-inspired cupcakes and enjoy a unique and elegant dessert!

 

Hummingbird Cupcake Recipe Ingredients

• yellow cake mix – provides a convenient and easy base to doctor up for this cupcake recipe.
• canola oil – ensures moist and tender cupcakes.
• large eggs – you may want to let the eggs come up to room temperature and/or beat them before incorporating with the batter.
• crushed pineapple – if you can’t find crushed pineapple, you can also buy fresh pineapple or pineapple rings/chunks and dice it into small pieces.
• ripe bananas – their softness makes overripe bananas the perfect candidate for these cupcakes.
• cinnamon – turns your simple yellow cake into a spice cake!
• chopped walnuts – provide crunchy nuttiness both inside and on top of your cupcakes.

 

PINEAPPLE FROSTING

• butter
• salt – balances the sweetness.
• powdered sugar – provides sweetness and creates a light texture
• pineapple juice – gives your frosting a distinct pineapple flavor.
• cinnamon – pairs well with the cinnamon in the cake mix.
• chopped walnuts – these will go on top of the frosting for visual interest and extra nutty flavor.
• piping bag and tip

 

How to Make Hummingbird Cupcakes from Cake Mix

1. Prepare a standard cupcake pan or muffin pan by spraying with non-stick cooking spray or lining with cupcake liners. Pre-heat oven to 350°.
2. In large bowl, combine the cake mix, eggs, oil and crushed pineapple. Set aside.
   

   This recipe starts by preparing the cake mix as instructed on the box with a few minor tweaks.

3. Mash the bananas with a fork and add to the cake mix.
   

   Overripe bananas are perfect to add some extra fruity flavor to these cupcakes!

4. Mix in the 1 teaspoon of ground cinnamon and 1 cup of chopped walnuts.
5. Fill each cavity of the cupcake pan 2/3 full with batter. Bake at 350° until a toothpick inserted in the center comes out clean, 14-16 minutes.
   

   Use a cupcake scoop to evenly portion out your batter.

6. Cool for 5-10 minutes before removing from pan and transferring to wire racks to cool completely.

Directions For the Frosting

1. In a large or medium bowl, beat the butter until light and fluffy. Mix in 1 tablespoon of pineapple juice and 1 teaspoon of ground cinnamon.
   

   This simple homemade frosting brings out the sweet and warm flavors of the cake.

2. Add in the powdered sugar alternately with the remaining pineapple juice (as needed) until smooth and forms small stiff peaks.
   

   Be sure to add your sugar and pineapple juice in turns to avoid flinging powder everywhere!

3. Add frosting to piping bag and frost cupcakes. Sprinkle with walnuts.

 

Hummingbird Cupcake FAQs

How can I turn this recipe into skinny hummingbird cupcakes?

To lighten these up a bit, you can make the cake mix yourself and use whole wheat flour instead of white, or a combination of the two.

Because of the moisture from the crushed pineapples and mashed bananas, you may also be able to omit the oil entirely.

What is a traditional hummingbird cake?

Also called the doctor bird cake, this banana-pineapple spice cake originated in Jamaica. In 1968, the recipe (among others) was exported to the States in media kits in an attempt to increase tourism to the island. The recipe became popular in the American south in the 1970s.

Traditionally served with a cream cheese frosting, this cake is often served as a layer cake with layers of frosting and either pecans or walnuts.

How long do hummingbird cupcakes last?

Stored properly in an airtight container, your cupcakes should be good for 3-4 days. You’ll want to keep them in a cool dry place, or potentially even the refrigerator. Just be aware that keeping them in the fridge may dry them out quicker.

Popular Variations and Substitutions

• You can also serve these cupcakes with a cream cheese frosting. Feel free to go with something storebought if it’s more convenient!
• Pecans instead of or in addition to walnuts make a delicious topping for these cupcakes.
• If you want a bit of extra sweetness in your cupcake batter, throw in a dash of vanilla extract.
• To make the cake mix from scratch, combine 2 1/4 cups flour, 1 1/2 cups sugar, 3 1/2 teaspoons baking powder, and 1 teaspoon of salt. Then add the wet ingredients to the dry ingredients as instructed and continue on with the recipe!

 

More Recipes You’ll Love

• Strawberry Pizza – Another sweet and fruity dessert that’s perfect to bring along to picnics, BBQs, and summer parties.
• Berry Bad Day Cocktail – Light and fizzy, this raspberry flavored cocktail features champagne and amaretto.
• Peach Lemonade Vodka Seltzer – A refreshing cocktail that’s so easy to make and is perfect for warm weather but can be enjoyed any time of year.
• Pineapple Pie – Mother Thyme brings us another dessert featuring sweet and tropical pineapple!

 

Homemade Hummingbird Cupcakes

Yield: 24 cupcakes

Hummingbird Cupcakes

Print

You'll love these Jamaican and southern-inspired cupcakes. Loaded with banana, pineapple, and crushed walnuts, this is a light and sweet dessert that's always a hit!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• CUPCAKES:
• 1 yellow cake mix
• 1/3 cup canola oil
• 3 large eggs, room temperature
• 1 cup crushed pineapple, undrained
• 2 ripe bananas
• 1 teaspoon ground cinnamon
• 1 cup chopped walnuts
• PINEAPPLE FROSTING:
• 1 cup butter, softened
• 1/4 teaspoon salt
• 3-4 cups powdered sugar
• 2 tablespoons pineapple juice
• 1 teaspoon ground cinnamon
• Chopped walnuts, optional

Instructions

1. Prepare a standard cupcake pan by spraying with non-stick cooking spray or lining with cupcake liners.
2. Pre-heat oven to 350°.
3. In large mixing bowl, combine the cake mix, eggs, oil and crushed pineapple. Set aside.
4. Mash the bananas with a fork and add to the cake mix.
5. Mix in the 1 teaspoon of ground cinnamon and 1 cup of chopped walnuts.
6. Fill each cavity of the cupcake pan 2/3 full.
7. Bake at 350° until a toothpick inserted in the center comes out clean, 14-16 minutes.
8. Cool for 5-10 minutes before removing from pan and transferring to a wire rack to cool completely.
9. In a large bowl, beat the butter until light and fluffy.
10. Mix in 1 tablespoon of pineapple juice and 1 teaspoon of ground cinnamon.
11. Add in the powdered sugar alternately with the remaining pineapple juice (as needed) until smooth and forms small stiff peaks.
12. Add frosting to piping bag and frost cupcakes. Sprinkle with walnuts.

Notes

• You can also make your own cake mix using flour, baking powder, sugar, and salt.
• Pecans can be used instead of walnuts.
• A storebought frosting can save time. These cupcakes are often served with cream cheese frosting.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 452Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 44mgSodium: 252mgCarbohydrates: 78gFiber: 1gSugar: 67gProtein: 3g