Hummingbird Cupcakes
by Sommer Collier — last updated on Feb 25, 2025 
Hummingbird Cupcakes with Sour Cream Frosting – Moist and tender, this is a classic southern favorite loaded with bananas, pineapple, coconut, and nuts.
You Know You’re A Southern Cook If…
Sommer’s Recipe Notes
know you’re a Southern cook if you know how to make a mean baked ham, you know how to season a cast iron skillet, and you’ve got a hand-written grandma-approved Hummingbird Cake recipe in your kitchen diary.
Don’t worry… If these things don’t apply to you, and you live in the south, I’ve got this incredibly moist and delicious Hummingbird Cupcakes recipe to get you started.
It’s sort of like a carrot cake… Minus the carrots, add fruit. A banana pineapple cupcake, if you will. Although I’ve heard several theories on how this moist decadent cake got its name, the one I like best came from a granny I met when we first moved to North Carolina. She told me, “It’s called hummingbird cake, Sugar, because it’s as sweet as nectar. It’s a southern thang!”
Why You’ll Love These Hummingbird Cupcakes
- Slightly better-for-you – My recipe uses less sugar than the original version calls for, because I’m relying on the sweetness from the bananas.
- Crowd pleaser – These cupcakes are perfect for celebrations, parties or gifting!
- Moist and delicious – Every bite is packed with moist and tropical fruity flavors.
These Hummingbird Cupcakes are soft, decadent and loaded with that nostalgic southern charm!
Ingredients and Tips
Recipe Variations and Dietary Swaps
- Bananas – Make sure to use ripe bananas to get that natural extra sweetness.
- Crushed pineapple – Use the canned variety with juices.
- Shredded coconut – I like to use the sweetened kind.
- Dry ingredients – For the cupcake batter, you’ll need all purpose flour, baking powder, sugar and salt.
- Butter – Traditional hummingbird cake uses oil, but for this recipe we’re using unsalted, softened butter.
- Eggs – Use large eggs at room temperature.
- Sour cream – Make sure it’s strained.
Less Sugar
Tips & Tricks
- Don’t over-mix the batter! For tender and moist cupcakes, make sure not to overmix the batter once you add the flour! Over-mixing will result in dense and tough cupcakes.
- Use room-temperature butter! The butter has to be very soft in both the cupcake batter and the sour cream frosting! Make sure to plan ahead to have room-temperature butter.
- Don’t have a piping bag? No problem! You can still make beautiful hummingbird cake cupcakes by using an offset spatula to simply spread the frosting on the top!
Frequently Asked Questions
Can you freeze these hummingbird cupcakes?Definitely! Freeze the cupcakes unfrosted by wrapping them in plastic wrap and placing them in a freezer safe zip bag. Freeze for up to 3 months. I recommend frosting them after thawing them in the fridge!
What does hummingbird cake taste like?Hummingbird cake is similar to a spiced banana cake or even a carrot cake. It has banana, pineapple, cinnamon, with a slightly tropical take with the coconut. It usually has a creamy and sweet frosting that ties everything together!
See The Recipe Card Below For How To Make Hummingbird Cupcakes. Enjoy!
Other Southern Recipes You Might Like:
- Southern Orangeade Recipe
- Ultimate Southern Chicken Salad Recipe
- Easy Cinnamon Drop Biscuits
- Brisket Burnt Ends (Oven Recipe)
- Fluffy Southern Cat Head Biscuits
- Southern Caramel Cake
- Best Southern Fried Okra
- Southern Tomato Pie Recipe
- Southern Sweet Potato Pie Recipe
- Corn Spoon Bread
- Baked Mac and Cheese from Oh Sweet Basil
Hummingbird Cupcakes Recipe
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 sweetened coconut
- 1 cup chopped pecans
For the Sour Cream Frosting:
- 1 1/2 cups softened butter (3 sticks)
- 1 cup sour cream (strained, no extra liquid on top)
- 1 teaspoon vanilla extract
- 1 teaspoons fresh lemon juice
- 8-10 cups powdered sugar
- pinch salt
Instructions
- Preheat the oven to 350 degrees F. Line muffin pans with paper liners. Then mix the first four dry ingredients in a medium bowl.
- 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 mashed bananas, pineapple with juices, coconut, and pecans.
- 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.
- 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.
- 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!)
Hummingbird cake is actually a Jamaican thang.
I really want to make this for my son’s 1 year birthday party. I was wondering if there’s any advice in changing the sugar to maple syrup or honey? Thanks!!
Hi Cass!
You can certainly use another dry sweetener in place of the sugar, but changing to a liquid sweetener will affect the cake texture, making it more moist and heavy. I would suggest using maple sugar instead of syrup.
I ADORE making these cupcakes (3 times in the last few weeks…. Tonight I want to make a cake, do you this will hold up as a cake, with the butter rather than the typical oil (6 inch diameter, 3 layers). I found other recipes, for a cake, but simply love your flavor, and don’t want to risk it not being as good
I’m thinking of trying this for my sons birthday. Do you think the cream cheese frosting will dye alright with gel food coloring for decorating? I’ve only decorated with buttercream frosting before. Thank you!!
Hi Julie!
It should be fine to add food coloring of any kind… Maybe have a bit of extra powdered sugar on hand, in case you need to add a little for stiffness.
They are delicious and that frosting is great!!! I will use it on other cakes!!!
Made these exactly according to recipe (very rare for me) and they were delicious! The frosting too was a big hit with my family who often don’t like buttercream much and hate cream cheese icing. The texture was really nice, a little more dense than your typical cake, and held its own with all the mix-ins. Will definitely be making these again when I can share them with friends. (Truthfully I did add a little cardamom, but that’s the only alteration I made to the recipe, I swear)
The cupcakes are wonderful. Still trying to find out what is sprinkled on thp, this would make it complete.
Hi Johnnie,
In the photos, I’m just using golden sugar sprinkles. I think I found them at Hobby Lobby.
My friend is gluten intolerant. So for her I try to make a dessert that I can us cake flour. There cookie recipes that I have done this & they were great & she had no stomach problems afterward. Can I use cake flour instead & how much versus all purpose.
Hi Cooki,
You can use 3 1/4 cups of cake flour in this recipe. However, if your friend truly struggles with gluten intolerance, you may want to consider using a 1-to-1 gluten-free baking mix instead of wheat flour.
So far have made the cupcakes and tasted one. They are yummy. Am serving for my book club that is reading “The Tea Girl of Hummingbird Lane.” What are the sprinkles on top of the icing? Makes a nice finish…
The Hummingbird cupcake you made was delicious. I will learn to make this cake for my children.