Hummingbird Cupcakes are like sunshine in a wrapper! They’re bursting with tropical goodness, from juicy pineapple to coconut and bananas, all topped off with a tangy cream cheese frosting that’ll have you swooning. Whether you’re treating yourself to a sweet snack or impressing guests at your next get-together, these cupcakes are a must-try.

Why You’ll Love Hummingbird Cupcakes

Tropical Paradise: These cupcakes are a taste of the islands, with flavors that transport you to a sunny beach getaway.
Sweet and Tangy: The creamy cream cheese frosting adds the perfect amount of tanginess to balance out the sweetness of the cupcakes, making them utterly irresistible.
Easy Peasy: You don’t need to be a baking pro to whip up a batch of these cupcakes. With simple instructions and everyday ingredients, they’re a cinch to make.
Versatile Treat: Whether it’s a birthday celebration, brunch with friends, or just a craving for something delicious, these cupcakes are always a hit.

Get Creative: Feel free to mix things up with different nuts, fruits, or toppings to make these cupcakes your own.

Ingredients Needed To Make Hummingbird Cupcakes

Gluten-Free Flour
Salt
Baking soda
Baking powder
Brown sugar
White sugar
Vegetable oil
Eggs
Chopped pineapple
Coconut flakes
Chopped pecans
Mashed bananas
Vanilla extract
Cinnamon
Cream cheese
Butter
Powdered sugar

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.

Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.

How To Make Hummingbird Cupcakes

Start by preheating your oven and greasing your muffin tins.
Beat together the eggs and sugars until they’re nice and frothy.
Mix in the vegetable oil, vanilla extract, mashed bananas, and chopped pineapple until everything’s well combined.
Gradually add the dry ingredients to the mixture, stirring until just mixed.
Gently fold in the chopped pecans and coconut flakes.
Divide the batter evenly among the muffin cups and bake until they’re golden and a toothpick inserted in the center comes out clean.
Let the cupcakes cool completely before slathering on that delicious cream cheese frosting.

Variations & Substitutions

Add diced mango or papaya for a tropical twist.
Swap out the coconut flakes for shredded carrots to make carrot cake cupcakes.
Drizzle some caramel sauce over the cream cheese frosting for an extra indulgent treat.

Commonly Asked Questions

Can I make these cupcakes ahead of time?

Absolutely! You can bake the cupcakes ahead and store them in an airtight container for a couple of days. Just wait to frost them until you’re ready to enjoy.

Can I freeze these cupcakes?

For sure! Pop them in the freezer (unfrosted) for up to a month. Thaw them in the fridge overnight before frosting and digging in.

How do I store Hummingbird Cupcakes?

To store hummingbird cupcakes, let them cool completely, then store them in an airtight container in the fridge for up to 3-4 days. For longer storage, individually wrap them and freeze for up to 2-3 months. Thaw overnight in the fridge or at room temperature before serving.

Hummingbird Cupcakes

Hummingbird Cupcakes are spring in a handheld treat! I love the tropical flavors and the tangy cream cheese frosting.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Hummingbird Cupcakes

Prep Time: 15

Cook Time: 28

Total Time: 43

Servings:

Calories: 418kcal

Equipment

2 muffin tin pans (24 cups total)
mixing bowls
Electric mixer
toothpick

Ingredients

Cupcake Ingredients

2 3/4 cups 1.1 gf flour
1/2 tsp salt
1 tsp baking soda
2 tsp baking powder
1 cup brown sugar
1/2 cup white sugar
1 1/4 cup vegetable oil
3 eggs
1 cup chopped pineapple
1 cup coconut flakes
1 cup chopped pecans
1 cup mashed bananas
2 tsp vanilla extract
1/2 tsp cinnamon

Cream Cheese Frosting Ingredients

8 oz cream cheese
1/2 cup butter
1 tsp vanilla extract
4-6 cups powdered sugar

Instructions

Make the Cupcakes

Preheat the oven to 350°F (175°C) and spray 2 muffin tin pans (24 cups total) with nonstick spray.
In a mixing bowl, combine the eggs and sugars. Beat until slightly frothy, about 3-5 minutes.
Add the vegetable oil, vanilla extract, mashed bananas, and chopped pineapple. Mix for a couple of minutes.
Incorporate the dry ingredients into the mixture and mix until just combined.
Fold in the chopped pecans and coconut flakes.
Divide the batter evenly between the muffin pans.
Bake for 20-28 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Cool the cupcakes completely before frosting.

Make the Cream Cheese Frosting

In a mixing bowl, beat the cream cheese, butter, and vanilla extract until smooth.
Gradually add powdered sugar, starting with 4 cups, until desired consistency and sweetness are reached.
Beat until smooth and creamy.
Decorate the cooled cupcakes with the cream cheese frosting.
Enjoy!

Notes

Variations:

For a tropical twist, add diced mango or papaya to the cupcake batter.
Substitute shredded carrots for the coconut flakes to make carrot cake cupcakes.
Drizzle caramel sauce over the cream cheese frosting for extra sweetness and flavor.