Hummingbird Cupcakes Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist cupcakes filled with pineapple, pecans, and coconut, topped with cream cheese frosting, celebrate the classic Southern hummingbird cake. They're sweet, fruity, and a guaranteed hit.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 36- ½ cup unsalted butter (softened)
- ½ cup vegetable oil
- 1 ½ cups granulated sugar
- ½ cup light brown sugar (packed)
- 1 ½ cups mashed bananas (about 3 medium)
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- ¾ cup crushed pineapple
- 1 cup chopped pecans
- ¾ cup shredded sweetened coconut
- 1 cup unsalted butter (softened)
- 1 package cream cheese, softened (8 ounce )
- 4 cups powdered sugar
- ¼ cup crushed pineapple (drained well)
- ½ cup sweetened (shredded coconut)
- ½ cup chopped pecans
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 124mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 118mg
- Calcium
- 21mg
- Iron
- 0.67mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 124MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.