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Moist Hummingbird Cupcakes Recipe with Easy Pineapple Cream Cheese Frosting

Moist Hummingbird Cupcakes - featured image
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These moist hummingbird cupcakes combine ripe bananas, crushed pineapple, and warm spices, topped with a luscious pineapple cream cheese frosting for a tropical, crowd-pleasing dessert.

Ingredients

Scale
  • 2 cups (240 grams) all-purpose flour
  • 1 1/2 cups (300 grams) granulated sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 medium ripe bananas, mashed (about 1 1/2 cups)
  • 1 cup crushed pineapple, drained well
  • 2 large eggs, room temperature
  • 3/4 cup (180 ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans or walnuts (optional)
  • 8 ounces (225 grams) cream cheese, softened
  • 1/2 cup (115 grams) unsalted butter, softened
  • 3 cups (360 grams) powdered sugar, sifted
  • 1/4 cup crushed pineapple, drained
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease the cups.
  2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt until well combined and lump-free.
  3. In a separate bowl, mash the bananas until smooth. Add crushed pineapple, eggs, vegetable oil, and vanilla extract. Whisk until uniform.
  4. Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula or wooden spoon until just combined. Fold in nuts if using.
  5. Fill each muffin cup about 2/3 full with batter. Bake for 18-22 minutes, checking doneness with a toothpick.
  6. Transfer cupcakes to a cooling rack and cool completely for at least 30 minutes before frosting.
  7. To make the frosting, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar and beat until fluffy.
  8. Fold in crushed pineapple and vanilla extract. Chill frosting briefly if too soft.
  9. Frost cupcakes generously using a spatula or piping bag. Optionally, sprinkle chopped nuts or pineapple chunks on top.

Notes

Use ripe bananas for best sweetness and moisture. Drain crushed pineapple well to avoid soggy cupcakes. Do not overmix batter to keep cupcakes tender. Chill frosting if too soft before spreading. For gluten-free option, substitute with gluten-free flour blend. For dairy-free, use vegan cream cheese and butter substitutes.

Nutrition

Keywords: hummingbird cupcakes, pineapple cream cheese frosting, moist cupcakes, banana cupcakes, tropical dessert, easy cupcakes, baking

Find it online: https://yumbelle.com/moist-hummingbird-cupcakes-recipe-with-easy-pineapple-cream-cheese-frosting/