Hummingbird Cupcakes

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Hummingbird Cupcakes

More Recipes | Gluten Free | Slow Cooker Meals | Kitchen Deals

These Hummingbird Cupcakes are moist and delicious!  The beautiful blend of pineapple, banana, and pecans are sure to be a hit with everyone.  Even my 6 year old loves them!

Yield: 24

Hummingbird Cupcakes

Hummingbird Cupcakes

These cupcakes are a fresh, summer spin on Spice Cake!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 3 c. flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 c. sugar
  • 1 tsp. ground cinnamon
  • 3 large eggs, beaten
  • 1 c. vegetable oil
  • 1 1/2 tsp. vanilla extract
  • 1 8- oz. can crushed pineapple.
  • 1 c. chopped pecans
  • 2 c. chopped bananas
  • Chopped pecans, for garnish
  • Cream Cheese Frosting:
  • 8 oz. cream cheese, softened
  • 1/2 c. butter, softened
  • 16 oz. powdered sugar, sifted
  • 1 tsp. vanilla extract


  1. Preheat oven to 350 F. Place cupcake liners in cupcake pans. Set aside.
  2. Combine flour, baking soda, salt, sugar, and cinnamon in a bowl. Add eggs and oil, stirring until dry ingredients are moistened. Stir in vanilla, pineapple, pecans and bananas.
  3. Pour batter into cupcake liners and bake for 25 minutes, until a toothpick inserted in the center comes out clean.
  4. Cool in pans on a wire rack for 10 minutes then remove and cool completely on wire racks. After cooling, frost cupcakes and garnish with chopped pecans.
  5. Cream Cheese Frosting:
  6. Beat cream cheese and butter until creamy. Gradually add sugar, beating until light and fluffy. Stir in vanilla.


Actual yield may vary depending upon how large you make the cupcakes.

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  1. I was wondering how many cupcakes this recipe makes. I’m going to make this into a 9 x 13 cake instead but need to know if this recipe yields 12 or 24 cupcakes. I imagine it makes 24 but I wanted to be sure. Thank you.

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