Come spring time my mind turns to baking fresh spring treats and this Hummingbird Cupcakes recipe may just be another favourite!

It has been a while friends! Grab a coffee or a cup of tea and settle in for a step by step tutorial for these yummy treats.

I am excited to share my first spring recipe of the year! Hummingbird cupcakes!

Hummingbird Cupcakes recipe in a spring baking cup

Key ingredients in Hummingbird Cupcakes recipe

Pecans
mashed banana
Crushed Pineapple
Spice (cinnamon or allspice)
optional flaked coconut

photo of ingredients to make hummingbird cupcakes

And of course

sugar
flour
butter
egg
baking soda

Why you will love these Hummingbird cupcakes

While typically made with oil, this hummingbird cupcakes recipe is made with butter. With only 1 cup of flour, the resulting cupcake is super moist. The bananas, pineapple and pecans create layers of flavour that really are irresistible!

These incredible cupcakes remind me of my favourite Morning Glory Muffins, but all dressed up as dessert!

Frosted with a swirl of cream cheese frosting makes them all that more dessert worthy! I dressed them up with cute cups I found at Marshall’s. They are perfect for the spring season, don’t you think?!

Let’s get baking!

Full printable recipe below

Add the sugar, egg, butter and vanilla to the bowl of a stand mixer. Beat on medium speed until creamy, about 2 minutes, scraping down the sides of the bowl as necessary.

butter, egg, vanilla and sugar combined in the bowl of a stand mixer for Hummingbird cupcakes

Combine flour, baking soda, salt and all spice in a small bowl. Add to the butter mixture and mix on low just until combined.

flour added to the butter sugar mixture for cupcakes

Add the pineapple, banana, pecans and coconut, and stir on low just until combined. Do not over mix.

Scoop batter evenly into 12 prepared muffin tins and bake at 350 degrees for 18 to 20 minutes, until a toothpick inserted into the centre comes out clean.

Batter for cupcakes ready to go in to oven

All baked and ready to frost!

Hummingbird Cupcakes waiting to be frosted

Simple Cream Cheese Frosting

Add a half cup butter, half cup cream cheese, 2 tablespoons milk, 1 teaspoon vanilla and 4 cups of sifted confectioners sugar to the bowl of stand mixer. Mix on low for 1 minute, and then turn to medium and beat for 2 to 4 minutes, until whipped and fluffy.

Add frosting to a piping bag and swirl on to each cupcake, or simply frosting using a spatula!

And, there you have it. A decadent Hummingbird Cupcakes recipe that will soon become a family favourite!

You will find the full recipe below. Don’t forget to pin it for later!

Hummingbird Cupcakes Recipe

Name: Hummingbird Cupcakes Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 12
Ingredients: 3/4 cup sugar; 1 large egg; 1/2 cup butter, softened; 1 teaspoon vanilla extract; 1 cup all purpose flour; 3/4 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon allspice; 2/3 cup crushed pineapple, undrained; 1 ripe medium banana, mashed; 1/3 cup chopped pecans; 1/3 cup shredded coconut

Yield: 12 cupcakes

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

This decadent Hummingbird Cupcakes recipe is packed full of pineapple, bananas, pecans and coconuts. And, with just a hint of spice they are the perfect dessert!

Ingredients

3/4 cup sugar
1 large egg
1/2 cup butter, softened
1 teaspoon vanilla extract
1 cup all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon allspice
2/3 cup crushed pineapple, undrained
1 ripe medium banana, mashed
1/3 cup chopped pecans
1/3 cup shredded coconut

Instructions

Preheat oven to 350 degrees and line 12 cupcake tins with cupcake liners
Add butter, sugar, egg and vanilla to the bowl of a stand mixer (or a large mixing bowl if using a hand mixer). Beat on medium speed until creamy.
Combine flour, baking soda, salt and allspice in a small bowl. Slowly add to the butter mixture on low speed, beating just until combined.
Add pineapple, banana, pecans and coconut and mix on low until combined.
Using a scoop, divide batter evenly between 12 prepared muffin tins
Bake for 18 to 20 minutes, (rotating tray halfway through baking if not using a confection oven) until toothpick inserted in the centre comes out clean.
Cool cupcakes in pan for about 10 mintues before removing to a cooling rack to cool completely.
Frost with Creamcheese Frosting (see notes for recipe) and top with chopped pecans

Notes

Simple Creamcheese Frosting Recipe - combine 1/2 cup softened butter, 1/2 softened cream cheese, 1 teaspoon vanilla and 4 cups swifted confectioners sugar to bowl of stand mixer. Beat on low 1 minute until combined, then increase spead to medium and beat for 2 - 4 minutes until whipped and fluffy.