Hummingbird Cupcakes
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…
- Baking a ham is done on a weekly basis, instead of an annual basis. (Preferably on Sundays.)
- You know how to season a cast iron skillet and keep it seasoned.
- You aren’t afraid to cook with butter. In fact, the more the better.
- You’ve got a hand-written grandma-approved Hummingbird Cake Recipe in your kitchen diary. (Ahem… and you know what a kitchen diary is.)
Hummingbird Cake Recipe
Don’t worry… If these things don’t apply to you, and you live in the south, I can help you check the latter two off your list here and now.
(I can also help with seasoning cast iron and baked hams, but you’ll have to jump over to another post.)
If you aren’t a southerner, that’s ok too. Just know, there are a few things you’ve probably been missing out on.
Like Hummingbird Cake.
What Is Hummingbird Cake?
Have no fear. There are no birds in the recipe, only chunky ingredients like:
- Ripe bananas
- Pineapple
- Coconut
- Pecans
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!”
Butter Instead Of Oil
Well, I love southern thangs. Truly.
So I’ve taken a classic hummingbird cake recipe and altered it ever so slightly, to make “Hummingbird Cake” Cupcakes with Sour Cream Frosting.
The first change I made was to use butter instead of oil.
Here in the south, hummingbird cake is usually thought of as an oil “ol” cake.
However, when you shrink it down to cupcake size, with frosting on top, instead of sandwiched between multiple layers, butter greatly improves the flavor and overall golden color.
Less Sugar
I also reduced the sugar a bit.
Believe it or not, the original granny-given recipe called for a lot more. Yet, I prefer less sweetness in the cake when you’re piling frosting on top.
Hummingbird cupcakes already have a lot of natural sweetness in them due to the bananas and pineapple, so it will still be nice and sweet!
Sour Cream Frosting
Finally, I made a sour cream based frosting instead of a cream cheese frosting like most traditional recipes.
Don’t get me wrong, I adore cream cheese frosting.
Yet, this sour cream frosting provides a bit more tang and is ultra soft and silky. It’s the perfect compliment to the Hummingbird Cake Cupcakes.
Hummingbird Cupcakes
You are going to love these Hummingbird Cupcakes with Sour Cream Frosting!
And you’ll feel like a real Southerner making and eating them, whether you are one or not.
And that, my friends, is a good thang.
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 simple 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
- Southern Chicken Berry Salad
- Easy Cinnamon Drop Biscuits
- Fluffy Southern Cat Head Biscuits
- 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!)
how do you strain sour cream?
i need to make! Sweetened or unsweetened coconut?
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.
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!
LOL! Yes… And I won’t tell. ;)
A hummingbird cake is on my bucket list. Love this cupcake version.
I love the name, and your recipe looks great!
do you think could make this gluten free? Thanx Tracy
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!
What size can of pineapple, please?
Hi Peggy, the recipe calls for 1 cup. A 10-11 ounce can should be more than enough. Happy Baking!
Love this recipe for muffins – would this ‘work’ in loaf pans? Love to have a few loaves of hummingbird bread !!
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! :)
Greetings Sommer:
The hummingbird muffin recipe worked out quite well in loaf pans
The recipe made two 8×4 loaves and 1 mini – baked 350 for 55-60 minutes.
Thanks.. Happy Easter
These are over the top! So fantastic!!!
these are my moms favorite! so pretty!
These cupcakes are fantastic, amazing recipe!!!
One of my fav. cakes! Love it here in the cupcake form.
These are so pretty – I think I need one right now!!
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!
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?
Hi Jenna, Absolutely!! Let me know how they turn out. :)
You’re making me crave cupcakes at 8am!!
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.