Hummingbird Cake features the fruity flavors of banana, pineapple and coconut. It’s traditionally served as a layer cake but cupcakes are much easier to transport to a cookout!
Hummingbird cake is relatively new in the cake pantheon, making its first appearance in the February 1978 issue of Southern Living magazine. This particular version comes from Taste of Home. I’ve been curious about hummingbird cake for awhile. It seems to be a springtime favorite for food bloggers but I’d put off making it mostly because I didn’t want to fuss with frosting. Previous attempts worked out, but were more suited for sheet cakes.
That changed after I made Pretzel Salad at my son’s request. It occurred to me that the cream cheese filling would make a great frosting. This recipe from Chow is very similar to the filling while promising a little more stability. It turns out that it held its shape fairly well, but wilted in the afternoon heat.
I’m more of a muffin person, so you can guess what happened when I filled my cupcake wrappers as if they were muffins! My cupcakes had love handles! Fortunately I have a set of biscuit cutters and used them to cut off the excess. Nobody complained about eating the crumbs… but now that I mention it, hummingbird cake would make great hummingbird muffins, loaf or sheet cake if you’d rather go in a different direction.
Since they were intended for a cookout, I filled two mini muffin pans with batter as well as a six hole standard sized cupcake pan. The smaller bites were well received at the cookout where there was plenty of good things to eat. A couple bites were perfect and left room for other yummies.
Ingredients
For the Cupcakes
- 1 cup butter softened
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla
- 2 cups mashed bananas about 3
- 1/2 cup crushed pineapple
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup coconut flakes
- 1 cup chopped walnuts
For the frosting
- 8 oz cream cheese
- 1/2 cup 10x sugar
- 1 teaspoon vanilla
- 2 cups whipping cream
Instructions
For the cupcakes
- Preheat oven to 350 and line cupcake pans with paper.
- Measure all the dry ingredients into a bowl.
- Mash the bananas and pineapple with a potato masher in another bowl.
- In your largest bowl, cream butter and sugar with a mixer.
- Beat in eggs and vanilla, then stir in the bananas and pineapple.
- Combine the dry ingredients with the wet.
- Fold in the coconut and walnuts
- Transfer to cupcake pans; fill them between 1/2 and 3/4 full.
- Bake 20 - 25 minutes
- Cool a few minutes in the pan, then remove to a rack to cool completely before icing
For the Frosting
- Whip the cream in one bowl.
- Mix the cream cheese, sugar and vanilla in another bowl.
- Fold in the whipped cream.
- Transfer to icing bag with a star tip.
- Ice the cup cakes, keep cool.
There was plenty of frosting for all the cupcakes. As a novice cake decorator I found the soft frosting was easy to pipe, but it would also be very spreadable if used on a layer or sheet cake.
If you’ve never tried hummingbird cake you’re in for a treat!
The cupcakes are great but the icing I don’t care for at all. It’s too soft & not sweet enough. I use my good old reliable cream cheese frosting.
They sound delicious. Half of my family doesn’t like coconut, is it possible to make them without it?
Hi Toni, you could probably just omit the coconut without a problem. I did a search on hummingbird cake without coconut and found this recipe. https://spicysouthernkitchen.com/hummingbird-cake/ which uses the same amount of flour and eggs. It’s spiced a little differently, so check it out and see if your family might like that version better. Good luck!
So pretty! It looks so delicious, too! I have never tried hummingbird cake, but now I can’t wait to make this!
You’ll love it, Stephanie 🙂
Lydia This looks really yummy! I’m also a muffin person. This cake looks like a great breakfast or snack. I love cupcakes because its easy to control the portion and yes, very transportable! Great party food
Thanks, Diane. It’s a lovely recipe 🙂
These are amazing! I love the combination of flavors of banana, pineapple and coconut. It’s so irresistible and looks really classy. The whipped cream cheese frosting made it more lovable!
Looks good! Cream cheese frosting is my fav!
I’ve never heard of hummingbird cake before but I love the name! These look delicious!
Sounds yummy! Thanks for sharing on Creative Bloggers Network FB page
I love cream cheese frosting! Do you think this recipe would work without the Walnuts?
I often substitute pecans for walnuts, Allison. I’m sure it will be fine if you leave them out, too. 🙂
I have never heard of Hummingbird cake. I like all the flavors in these. Like, you, I am a muffin person, but I also love cream cheese frostings.
Yummy! Really, you had me at cream cheese frosting, but I’m a fairly big fan of hummingbird cake. It would be delicious as a cupcake. Great idea!
These look absolutely delicious! Pinning!
Thanks for pinning, Emily. I hope you give them a try.
Ok, so I want to come to your cook out. These look so yummy.
I kind of like the idea of hummingbird muffins! These look really terrific — one of these days I need to make hummingbird cake. Cupcakes. Muffins. Whatever. 😉
I’ve never tried Hummingbird Cupcakes before, but they sure look amazing! I’ll have to give them a try–adding to my Yummy for later! Thanks! 🙂
These cupcakes look yummy! I love cream cheese frosting!
Me, too. It’s probably my favorite.
These cupcakes look delicious!
I’ve always wondered what hummingbird cake was! This sounds so intriguing, I will definitely have to try making them! Pinning!
Thanks for pinning, Jamie. I hope you find time to make it this summer 🙂
I’ve never had this in cupcake form before. They look delicious!
I’m the only one in my family who likes cream cheese frostings. Maybe they’ll like it with whipped cream. I’m going to try.
This frosting seemed to be “softer” to me. Let me know how it turns out for you 🙂
These look so fantastic!
I was sold at cupcake! Hummingbird cake is a favorite over here and these look delightful for Summer gatherings!
Thanks Michelle, everyone seemed to enjoy them 🙂