Classic Hummingbird Cupcakes

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.

2 hrs 30 mins total time

25 mins active time


Makes 12



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

    well drained

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

    plus extra for garnish

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

For the frosting:

  • 4 oz unsalted butter

    chopped, at room temperature

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

    chopped, at room temperature

  • 1 tsp finely grated lime zest

    plus extra for garnish

  • 1 tsp fresh lime juice


  • 1Whisk together all the ingredients listed below.
  • 2Sift the flour, baking powder and cinnamon over the wet ingredients and mix together.
  • 3Insert the wire rack into position 6. 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 start the timer.
  • 6The cupcakes are ready when a skewer inserted into the center comes out clean. If not, give it a bit more.
    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.