Hummingbird Cake Cupcakes

Hummingbird Cake Cupcakes

Yield: 32 cupcakes

Prep Time: 30 minutes (active time)

Cook Time: 20 minutes

Ingredients:

For the Hummingbird Cake Cupcakes:
  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups granulated sugar
  • 1 cup softened butter (2 sticks)
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 3 large bananas, smashed
  • 1 cup canned crushed pineapple, in juices
  • 1 cup shredded coconut
  • 1 cup chopped pecans
For the Sour Cream Frosting:
  • 1 1/2 cups softened butter (3 sticks)
  • 1 cup sour cream, strained
  • 1 teaspoon vanilla extract
  • 2 teaspoons fresh lemon juice
  • 8-10 cups powdered sugar
  • Pinch of salt

Directions:

  1. Preheat the oven to 350 degrees F. Line muffin pans with paper liners. Then mix the first four dry ingredients in a medium bowl.
  2. Place the butter and sugar in the bowl of your electric mixer. Cream the butter and sugar until light and fluffy, 3-5 minutes. Then turn the mixer on low and slowly add in the eggs and vanilla. Scrape the bowl and beat on low, while slowly adding the flour mixture. Keep the mixer on low and mix in the smashed bananas, pineapple with juices, coconut, and pecans.
  3. Using a cookie scoop, divide the batter between 32 cupcake liners. Bake for 18-22 minutes, until the tops are golden and bounce back when you touch them. Place on the counter and cool completely, before proceeding.
  4. Take the cupcakes out of the pan. Make the Sour Cream Frosting or classic Cream Cheese Frosting for the tops. For the Sour Cream Frosting: Beat the butter until very soft, then turn the mixer on low and slowly add in the sour cream. Scrape the bowl and beat until completely smooth. Beat in the vanilla, lemon juice and salt. Then slowly add the powdered sugar until the frosting reaches your desired consistency.
  5. Scoop the sour cream frosting into a large piping bag with a wide tip. Pipe the frosting onto the cupcakes, then sprinkle with golden sugar sprinkles if desired. Place in the refrigerator for 30 minutes to "set" the frosting. Then cover and store in the fridge or at room temperature, for up to several days. (I like them at room temperature best!)
BAKER'S NOTES: 1) Sour Cream Frosting is ultra tangy and silky, but tends to be a little looser than cream cheese frosting. Use the link above to get the recipe for our best Cream Cheese Frosting. 2) This recipe can be converted to a layer cake, using 3 - 8 inch cake pans. Bake for 15-20 minutes.

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

Amazing Hummingbird Cake Cupcakes with Sour Cream Frosting on ASpicyPerspective.com #cupcakes #southern

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32 comments on “Hummingbird Cake Cupcakes

  1. Joy Harrisposted March 20, 2015 at 7:08 am Reply

    Your photos are gorgeous.. Hummingbird cake was my dad’s favorite so I think I will start a new tradition and make those every year on his birthday… so much easier than baking a layer cake. Thanks for posting this beautiful recipe.

  2. Julie @ Table for Twoposted March 20, 2015 at 8:21 am Reply

    You’re making me crave cupcakes at 8am!!

  3. Jenna Robinsonposted March 20, 2015 at 8:45 am Reply

    Those are beautiful! I’ve always stayed away from Hummingbird Cake because we have nut allergies in our family. But now I’m wondering if I could simply omit the nuts? Do you think it would still be as good?

    • Sommerposted March 20, 2015 at 9:17 am Reply

      Hi Jenna, Absolutely!! Let me know how they turn out. :)

  4. Julie @ Running in a Skirtposted March 20, 2015 at 10:05 am Reply

    Oh Sommer! Hummingbird cake is my one of my favorites! Be-still my southern heart :-) I’m looking forward to trying your version. Perfect for Easter!

  5. Deborahposted March 20, 2015 at 10:49 am Reply

    These are so pretty – I think I need one right now!!

  6. Naomiposted March 20, 2015 at 1:49 pm Reply

    One of my fav. cakes! Love it here in the cupcake form.

  7. Amandaposted March 20, 2015 at 4:16 pm Reply

    These cupcakes are fantastic, amazing recipe!!!

  8. Heather Christoposted March 20, 2015 at 4:38 pm Reply

    these are my moms favorite! so pretty!

  9. Gabyposted March 20, 2015 at 5:01 pm Reply

    These are over the top! So fantastic!!!

  10. Marleneposted March 21, 2015 at 8:32 am Reply

    Love this recipe for muffins – would this ‘work’ in loaf pans? Love to have a few loaves of hummingbird bread !!

    • Sommerposted March 21, 2015 at 9:26 am Reply

      Hi Marlene, I don’t see why not, but you’ll need to bake a bit longer. I can’t tell you an exact time, because I’ve never baked one in a loaf pan before. Let me know how it turns out! :)

      • Marleneposted April 3, 2015 at 2:14 pm

        Greetings Sommer:
        The hummingbird muffin recipe worked out quite well in loaf pans

      • Marleneposted April 3, 2015 at 2:17 pm

        The recipe made two 8×4  loaves and 1 mini – baked 350 for 55-60 minutes.
        Thanks.. Happy Easter

  11. Peggyposted March 21, 2015 at 9:39 am Reply

    What size can of pineapple, please?

    • Sommerposted March 21, 2015 at 1:09 pm Reply

      Hi Peggy, the recipe calls for 1 cup. A 10-11 ounce can should be more than enough. Happy Baking!

  12. Tracyposted March 21, 2015 at 11:34 am Reply

    do you think could make this gluten free? Thanx Tracy

    • Sommerposted March 21, 2015 at 1:11 pm Reply

      HI Tracy! I’ve never tried making a gluten free version. However, if you have a good gluten free flour mix you trust, it would be worth a shot. Let me know how they turn out!

  13. Kimposted March 21, 2015 at 1:56 pm Reply

    I love the name, and your recipe looks great!

  14. Barbara @ Barbara Bakesposted March 22, 2015 at 10:19 am Reply

    A hummingbird cake is on my bucket list. Love this cupcake version.

  15. Hayley @ The Domestic Rebelposted March 24, 2015 at 12:38 am Reply

    Can I just pipe the frosting directly into my mouth? Because I think I may just do that. These cupcakes are awesome, Sommer! Love this Southern classic; it’s on my to-bake list!

    • Sommerposted March 25, 2015 at 8:31 am Reply

      LOL! Yes… And I won’t tell. ;)

  16. Mirthaposted March 26, 2015 at 1:03 pm Reply

    so going to make these!!! I’m having some girlfriends over on Sunday.

    How could I make these into muffins? do I need to adjust the recipe? make them denser?

    Thanks for any advice.

  17. Sueposted March 26, 2015 at 2:36 pm Reply

    i need to make! Sweetened or unsweetened coconut?

  18. Jeanneposted March 29, 2015 at 8:38 pm Reply

    how do you strain sour cream?

  19. Christineposted April 2, 2015 at 8:26 am Reply

    This East coast gal just came up with some serious southern aspirations. I love that it is called hummingbird cake, I love cream cheese frosting, and I really want to take better care of my cast iron.

  20. Katrina Connerposted April 15, 2015 at 1:01 pm Reply

    Hey Sommer, 

    2 questions…..

    1. Sweetened or unsweetened coconut?
    2.  I want to make this as a 9″ layered cake for my mother-in-laws birthday. Any suggestions on cooking time?

    Thanks a million, 
    Katrina

    • Sommerposted April 17, 2015 at 7:57 am Reply

      Hi Katrina!

      1. Unsweetened

      2. Are you making the cake in 2 or 3 layers? I’d guess a 3-layer cake in 9 inch pans would need to bake 12-15 minutes.

      Let me know how it turns out! XOXO

  21. Dianaposted June 16, 2015 at 4:07 am Reply

    I made these n they came out so good. But I made them today but cut the recipe in half n they did not rise at all. They were very dense n not fluffy at all like the first time I made them. Any comments as to why ?

    • Sommerposted June 16, 2015 at 8:50 am Reply

      Hmmm… It’s hard to say Diana. I wonder if you need to replace your baking powder. Sometimes it goes flat. I like to replace all my leavening agents a couple times a years whether I have some left or not, just to be safe. So glad you liked the cupcakes the first time. Hopefully this fixes the problem. :)

  22. ANDREA FINCHposted July 23, 2016 at 7:08 am Reply

    Strained sour cream?
    Is that to make the sour cream thicker?
    Tried to google it but only got a marijuana strain, ha!

    • Sommerposted August 9, 2016 at 9:38 am Reply

      Hi Andrea,

      Oh no! Lol!! Really it just means to pour off any liquid on the top, so the sour cream is as thick as possible. How did they turn out? :)