Classic Hummingbird Cupcakes
Breville Test Kitchen

Breville Test Kitchen

Classic Hummingbird Cupcakes

These sweet little cupcakes are a take on an American favorite. Originally from Jamaica, the recipe for the hummingbird cake landed in America in a press kit in a bid to attract more tourists. Banana, pineapple and coconut are the hallmark ingredients, finished off with a silky cream cheese frosting.
the Smart Oven® Air Fryer Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

+2 more appliances


2 hrs 30 mins total time

25 mins active time


Makes 12



  • mashed overripe banana icon
    7 oz mashed overripe banana
  • can crushed pineapple in juice icon
    1 x 15 oz can crushed pineapple in juice

    well drained

  • vanilla extract icon
    1 tsp vanilla extract
  • turbinado raw sugar icon
    1 cup (7 oz) turbinado raw sugar
  • unsweetened shredded coconut icon
    ½ cup (1½ oz) unsweetened shredded coconut

    plus extra for garnish

  • vegetable oil icon
    ¾ cup (6 fl oz) vegetable oil
  • large egg icon
    2 large eggs
  • kosher salt icon
    ¼ tsp kosher salt
  • all-purpose flour icon
    1½ cups (8 oz) all-purpose flour
  • baking powder icon
    2 tsp baking powder
  • ground cinnamon icon
    1 tsp ground cinnamon

For the frosting

  • unsalted butter icon
    4 oz unsalted butter

    chopped, at room temperature

  • powdered sugar icon
    1¾ cups (8½ oz) powdered sugar
  • cream cheese icon
    4 oz cream cheese

    chopped, at room temperature

  • finely grated lime zest  icon
    1 tsp finely grated lime zest

    plus extra for garnish

  • fresh lime juice icon
    1 tsp fresh lime juice


  • 1Place the banana, pineapple, vanilla, sugar, coconut, oil, eggs and salt in a bowl and whisk to combine.
  • 2Sift the flour, baking powder and cinnamon over the wet ingredients and mix together.
  • 3Insert the wire rack into position 6. Set the oven to Bake, Convection, 325°F, for 35 minutes and press Start to preheat. Meanwhile, continue to the next step.
  • 4Line a standard 12-cup muffin pan with paper liners. Divide the batter evenly among the liners.
  • 5Once preheated, place in the oven and cook for 35 minutes.
  • 6The cupcakes are ready when a skewer inserted into the center comes out clean. If not, cook them a little longer.
    Tip: Don’t insert the skewer into any of the cracks as this will give an inaccurate reading.
  • 7Stand in the pan for 5 minutes, then transfer to a wire rack to cool.
  • 8Beat the butter and sugar until light and fluffy. Add the cream cheese and continue beating until fluffy. Add the lime zest and juice and beat to combine.
  • 9Spread the cupcakes with frosting and top with coconut and lime zest.
Kid Friendly
Kid Friendly

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