Hummingbird Cupcakes
by Sommer Collier — last updated on Oct 10, 2025 
These moist and tender Hummingbird Cupcakes with sour cream frosting are a southern classic loaded with bananas, pineapple, coconut, and nuts. Take a bite out this decadent and easy to make sweet treat!
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
- 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.
Recipe Variations and Dietary Swaps
- Cream cheese frosting – Swap the sour cream with cream cheese for a more traditional, decadent frosting.
- Fruit – Mix in some diced mango or kiwi to brighten up the cupcakes even more.
- Cake – Pour the entire batter into a large baking dish and turn these cupcakes into a traditional cake.
- Nut-free – Remove the pecans for a nut-free option.
- Gluten-free – Swap the regular flour with a GF alternative.
- Spices – Stir in some pungent spiced like a dash of nutmeg or cinnamon.
How To Make Hummingbird Cupcakes
Tips for Success – Don’t over-mix the batter, otherwise you’ll get dense and tough cupcakes. 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!
Find the full Hummingbird Cupcakes recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Store leftover cupcakes covered at room temperature for up to 2 days. Otherwise, place in the refrigerator in an airtight container for up to 5 days.
- Freezing Leftovers – 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!
Serving Suggestions
I love to top these off with more crushed pecans or even some beautiful edible flowers.
Serve them alongside a hot cup of tea during colder months, or a cold, refreshing glass of milk. These cupcakes are the perfect sweet treat and gift for Easter, bridal showers, potlucks and high tea!
Frequently Asked Questions
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!
Can I make these cupcakes ahead of time?Yes! You can bake these a day earlier and store them at room room temperature for up to a day. Lather them in that delicious, decadent frosting right before serving!
How do I know when the cupcakes are done baking?Use the toothpick test to check that the cupcakes are ready! Insert a toothpick, and if it comes out clean, then the cupcakes are ready to remove from the oven.
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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!)
We enjoyed the cupcakes! They baked up nicely and the frosting was delicious on top of them!
These are delicious! I always love making cupcakes over a cake.
My kids loved these! So good and delish!
These cupcakes are stunning!
I love hummingbird cake but the 3 of us cannot eat a whole cake! Your cupcakes were delicious plus I love the portion control. I froze half of them and will frost them when I get my next craving!
wow, these turned out GREAT! I used my own special GF blend, 1/2ed the recipe, made 36 mini muffins and used a lemon glaze instead of sour cream. Big hit! I plan to use it as sheet cake for Strawberry Shortcakes . Your recipe adds the sweetened coconut and that really puts it over the top. Well done – love your blog.
Sorry, my iPad had a moment. I was wondering if you could add shredded carrots to this recipe. I saw the carrot cake recipe, but my daughter loves the pineapple, carrots, coconut and raisins. She lives in Idaho and I’d love to take these cupcakes instead of a cake.
Hi Charlyene,
Absolutely! I would start with about 1 cup of shredded carrots and see how it turns out. If you would like to add more, maybe remove one of the bananas. Good luck! :)
another new recipe to me, and butter in place of oil always works, so thank you again for another great recipe
Going to make these for my friends birthday this week!
So fluffy, moist and flavorful, thanks for sharing this recipe!
I am a northern born and raised and I can do all of those things so could my mothers, grandmother and great grand mother.
LOL! I love it. You’d fit right in down here. :)
These are so pretty and so delicious!!