Hummingbird Cupcakes

These moist, banana-pineapple filled cupcakes are perfectly spiced and brimming with pineapple and banana flavour. Along with the nutty crunch of the pecans, they’re everything you’d expect from traditional hummingbird cupcakes. This cake is the perfect way to use up over-ripe bananas and is absolutely worth making. It’s a definite crowd-pleaser in my house, even those who don’t like banana bread!

This cupcake recipe is super simple and yields 24 cupcakes. This means you can freeze half for later or serve a crowd at your next gathering. They’re a versatile cupcake because if you leave the icing off, they’re the perfect breakfast muffin!

There is nothing better than fresh pineapple, and the sweetness it provides. But if you can’t get fresh, by all means, canned works just as well. Walnuts can also be used, but I myself prefer pecans, for this cake that originated in Jamaica.

How to Make Hummingbird Cupcakes

Start by toasting the pecans in the oven. While they are toasting, finely dice 1 cup of fresh pineapple and place it in a small bowl. Then add flour and stir to coat until fully combined. Set aside. In a separate bowl, mash the overripe bananas with a fork and set them aside.

Remove toasted pecans from the oven but leave the oven on. Then line cupcake trays with paper liners, or lightly grease. In a medium bowl combine the flour, baking soda, salt, cinnamon, and nutmeg then set aside while you prepare the wet ingredients.

In the bowl of a stand mixer, fitted with the whisk attachment, add both sugars and the eggs. Mix on high for a few minutes. The mixture should be light in colour. Scrape the sides of the bowl, add the vanilla then turn the mixer on medium-high. With the mixer running add the oil in a steady stream until fully combined.

Now remove the bowl from the stand mixer and add half the flour mixture that was set aside . Use a spatula to stir the flour into the wet ingredients. Once well incorporated add the other half of the flour and stir until combined, it will be very thick. Add the mashed bananas and stir until completely mixed in.

Add the pineapple mixed with flour and the pecans to the cake batter, and use the spatula to fully incorporate throughout the mixture. Fill cupcake lined trays 2/3 full until you’ve used all the cake batter. Place the trays in the preheated oven and bake. Use a toothpick to test the centre of the cupcake. If no crumbs remain on the toothpick once removed, they’re done! Remove from oven and place cupcakes onto wired rack to cool.

How to Make Cream Cheese Icing

Place room temperature cream cheese and softened butter into a bowl then use an electric hand mixer to whip together. Once light and fluffy, add the icing sugar and whip until fully combined and holding shape. Then add the vanilla and whip one more time until complete. Once the cupcakes are completely cooled, go ahead and slather on that frosting. Of course, if you want to get fancy, using piping tools gives it a little bit of a cleaner look.

Freezing Tips

If you don’t plan on consuming all of them, save half in the freezer for another day, in an airtight freezer-friendly container. The frosting can also be frozen in a separate container, just make sure to whip it again after thawing.



  • 1 cup finely diced fresh pineapple
  • 2 1/2 cups all purpose flour, divided
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. salt
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 3 eggs
  • 1 cup canola oil
  • 1 tsp. vanilla
  • 1 cup chopped, toasted, pecans
  • 1 1/2 cups mashed, over ripe, bananas (about 4)


  • 1 1/3 cups cream cheese, room temp
  • 3/4 cup butter, room temp
  • 2 cups icing sugar
  • 1 1/2 tsp. vanilla


  1. Preheat oven to 350, and line two cupcake trays with paper liners, or lightly grease.
  2. In a small bowl combine the chopped pineapple and 1/4 cup of flour, stirring to cover all the pineapple.
  3. In another bowl whisk the remaining flour, salt, baking soda, cinnamon, and nutmeg.
  4. In the bowl of a stand mixer, fitted with whisk attachment, add both sugars and the three eggs. Whisk on high for about 3-4 minutes.
  5. Add the vanilla and then turn the mixer to medium high and slowly add the canola oil in a steady stream. Remove the bowl from the stand mixer then add half of the flour mixture, stir with a spatula to combine. Then add the remming flour, again stirring by hand to combine.
  6. Add the mashed bananas and stir to fully incorporate through out the cake batter. Lastly add the pecans and pineapple and fold in using a spatula.
  7. Divide batter evenly among the cupcake liners, filling to about 2/3 full. Place prepared trays in preheated oven and bake for 20-25 minutes.
  8. Remove cupcakes to a wired rack to cool completely before icing.
  9. Once cupcakes are cooled make the icing by combing the butter, cream cheese then mixing with an electric hand mixer until light and fluffy. Add the icing sugar, mixing again until combined. Add the vanilla and mix one last time to combine, then use a pipping bag, or offset spatula, to frost all the cupcakes.

2 Comments Add yours

  1. Carole Durivage says:

    Definitely will try these! Love your detailed instructions!!!Thsnk you!

    1. Terri says:

      Thanks Carole, they are so yummy and great with a cup of tea.

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