Hummingbird Cupcakes with Cream Cheese Frosting

Hummingbird cake was in my ToDo list for a long time while I decided to give it a try. I have to say that I regret… The only regret is that I didn’t make it earlier. The cake was just perfect!!! Few days later it was my friend’s birthday and she asked me to bake some cupcakes for her. I was excited as I already knew what I gonna to do… turn the traditional Hummingbird cake—flavored with pineapple, bananas and pecans—into a bite-sized treat with these moist cupcakes.

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These cupcakes are made based on Hummingbird Cake recipe. The only thing I had to adjust was baking time. And they turned out amazingly delicious – soft, moist and nutty complemented by velvety texture and not overly sweet taste of cream cheese frosting with some caramelized pecans and figs on the top. I made frosting with whipped cream instead of butter as I prefer soft and light texture with a feeling of a cloud.

Hummingbird Cupcake with Cream Cheese Frosting

I have to warn you that once they have been tasted, they will disappear before your eyes, so you might want to bake some extra.


Yields about 12 cupcakes

For cupcakes

  • 1 cup all-purpose flour
  • 2/3 cup granulated sugar
  • 1/3 tsp baking soda
  • 1/3 tsp baking powder
  • 1/3 tsp salt
  • ½ tsp ground cinnamon
  • 1 egg
  • 1/3 cup vegetable oil
  • 2/3 tsp vanilla extract
  • 1/3 can (130 g) crushed pineapple, undrained
  • 2/3 cup of mashed ripe banana (about 1 banana)
  • 1/3 cup roasted pecans, finely chopped

For frosting

  • 250 g of mascarpone or cream cheese (softened)
  • 250 g of double cream (36% fat)
  • 2 – 3 tbsp sugar powder (or more if desired)
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice

For garnish

  • 50 g caramelized pecans
  • figs or other fruits/berries


  1. Preheat oven to 180ºC. Prepare a 12-hole muffin pan with paper cases.
  2. Whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon in a large bowl. Set aside.
  3. Cream together the egg, oil, vanilla extract, pineapple, mashed banana, and finely chopped pecans in another large bowl. Stir the egg mixture into the flour mixture until just combined.
  4. Spoon batter among liners, filling about 2/3 full. Bake for 25 to 30 minutes or until a toothpick or skewer inserted in the center of the cake comes out clean. Remove from the oven and allow to cool in pan for 5 minutes.  Turn cakes onto a wire rack and allow to cool completely before frosting.
  5. Once cupcakes have cooled, frost tops of each cupcake with frosting. Decorate with caramelized pecans and figs, if desired. Serve at room temperature.
  6. Make the frosting: Sift the powdered sugar into the bowl with softened cream cheese or mascarpone, add vanilla extract, lemon juice and mix to combine. In a separate bowl whisk double cream until soft peaks and gradually incorporated it into cream cheese and vanilla mixture. Refrigerate it for half an hour.

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I hope that you will love them as we did!

Recipe inspired by add a pinch.


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