Skinny Hummingbird Cupcakes

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These super moist hummingbird cupcakes are light, full of pineapple, chopped bananas, pecans, cinnamon and spices topped off with a sweet cream cheese frosting.

These super moist hummingbird cupcakes are light, full of pineapple, chopped bananas, pecans, cinnamon and spices topped off with a sweet cream cheese frosting.
Skinny Hummingbird Cupcakes

Instead of cupcakes, you can also make this recipe into a classic Hummingbird cake and increasing the bake time. These cupcakes are perfect for spring time or the Easter holiday. More  Easter desserts I love are Easter Egg Cake Balls, Coconut Macaroon Egg Nests and Super Moist Carrot Cake.

These super moist hummingbird cupcakes are light, full of pineapple, chopped bananas, pecans, cinnamon and spices topped off with a sweet cream cheese frosting.These super moist hummingbird cupcakes are light, full of pineapple, chopped bananas, pecans, cinnamon and spices topped off with a sweet cream cheese frosting.

Hummingbird cake first appeared in Southern Living Magazine back in 1978, originally submitted by Mrs. L.H. Wiggins of Greensboro, North Carolina and is known to have won numerous blue ribbons at county fairs. This skinny version does not disappoint! The flavors are reminiscent of a carrot cake, without the carrots and make the perfect Mother’s Day dessert!

How long do hummingbird cupcakes last?

Cupcakes can last up to 2 days. These are best eaten within the first 24 hours or you can store them in a closed container.

Can you freeze hummingbird cupcakes?

Yes, you can freeze these cupcakes but only without the frosting. Once baked, let cool to room temperature and in a storage bag or plastic wrap. Reheat in microwave.

These super moist hummingbird cupcakes are light, full of pineapple, chopped bananas, pecans, cinnamon and spices topped off with a sweet cream cheese frosting. These super moist hummingbird cupcakes are light, full of pineapple, chopped bananas, pecans, cinnamon and spices topped off with a sweet cream cheese frosting. healthy cupcakesThese super moist hummingbird cupcakes are light, full of pineapple, chopped bananas, pecans, cinnamon and spices topped off with a sweet cream cheese frosting.

More Spring Desserts you will love!

These super moist hummingbird cupcakes are light, full of pineapple, chopped bananas, pecans, cinnamon and spices topped off with a sweet cream cheese frosting.
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4.91 from 22 votes
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Skinny Hummingbird Cupcakes

7
8
6
SP
198 Cals 3 Protein 31 Carbs 6.5 Fats
Prep Time: 20 mins
Cook Time: 23 mins
Total Time: 45 mins
Yield: 22 servings
COURSE: Dessert
CUISINE: American
These super moist hummingbird cupcakes are light, full of pineapple, chopped bananas, pecans, cinnamon and spices topped off with a sweet cream cheese frosting.

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 cup sugar, I used raw
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 2 tbsp oil
  • 2 large eggs
  • 1 tsp vanilla
  • 2 cups mashed ripe bananas
  • 20 oz can crushed pineapple in juice, drained well
  • 1/2 cup chopped pecans

For the Frosting:

  • 8 oz 1/3-less fat Philadelphia Cream Cheese
  • 1 cup powdered sugar
  • 2 tsp vanilla extract
  • 22 pecan halves

Instructions

  • Preheat oven to 350°. In a large bowl, combine flour, sugar, baking soda, salt, and spices; stir well with a whisk.
  • In a medium bowl, combine oil, eggs, and vanilla; stir well. Add banana and pineapple; mix well.
  • Fold wet ingredients and chopped pecans with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.
  • Spoon batter into cupcake tin. Bake at 350° for about 23 minutes, or until a wooden toothpick inserted in the center comes out clean.
  • Meanwhile, to prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Refrigerate until ready to use.
  • Cool cake completely on a wire rack.
  • Spread frosting over the cupcakes once they are cooled. Garnish each cupcake with a pecan half on top.

Nutrition

Serving: 1cupcake, Calories: 198kcal, Carbohydrates: 31g, Protein: 3g, Fat: 6.5g, Saturated Fat: 0.5g, Cholesterol: 16.5mg, Sodium: 284mg, Fiber: 1.5g, Sugar: 22g
Blue Smart Points: 7
Green Smart Points: 8
Purple Smart Points: 6
Points +: 5
Keywords: Easter Dessert, easter recipes, Hummingbird Cake, Hummingbird Cupcakes, Skinny Hummingbird Cupcakes

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156 comments

  1. Has anyone made this recipe using all almond flour? 

  2. I followed all directions except I had to leave out nuts because I don’t have any on hand. I poured it into an 8×8 pan and I have an oven thermometer to confirm oven temp is correct. It’s been baking for an hour! 30 mins covered and 30 mins uncovered. I made sure I drained the pineapple, too. It still isn’t fully cooked in the middle. Is it the pan size that could be the problem? I’m doing another 10 mins covered and will check it again. I’ll just have to buy an extra muffin pan so I can make muffins next time without halving the recipe or doing batches. Despite not being able to taste it yet, it doesn’t smell very good. 

  3. These are soooo good!! Only thing different I did was used almond flour because I didn’t have any wheat flour on hand. Still came out delicious!! Can’t go wrong with pecans, pineapple and banana either! This recipe had my husband on the first bite too! Definitely keeping this recipe on hand 🙌🏽😄

  4. These cupcakes are amazing!! Will make these many more times!

  5. I think these might be my new favorite dessert! So good. I did make a few modifications though. For the cupcakes, I substituted the granulated sugar for Splenda and left out the nuts (I don’t care for nuts in general). For the icing, I used a Greek yogurt based cream cheese that one of my grocery stores carries. I was concerned that it might change the texture, but I thought it looked and tasted fabulous! The overall texture of these was somewhere between a cupcake and muffin and I wonder if that’s due to the wheat flour? Since there is no difference in points (for me), I’m planning to try them again, but with only AP flour. 

  6. Hi Gina! LOOOOVE hummingbird cake! Do you think this would taste good with fresh blueberries in them?

  7. Fabulous! I’ve made the original Hummingbird Cake and couldn’t tell the difference! Took them to a party and everyone loved them. I get lots of requests for the recipe.

  8. I’m eating a piece of this hummingbird cake right now and it’s **DIVINE**! I have made it several times over the past few months, and it has always been a hit. A few tweaks on my end: I use all-purpose flour only (1.5 cups), I add about half of the juice from the pineapple can, use 3-4 bananas depending on what I have on hand (don’t measure), use 1 teaspoon ground ginger instead of the amount listed and do not use nutmeg b/c i never have it at home, and use walnuts instead of pecans. Oh, and I just pour it all into a large rectangular Pyrex and bake for about 40-45 minutes (watch it for doneness) instead of using the batter for cupcakes. Sounds like a lot of changes, but they’re minor. THANK YOU for developing this recipe, Gina! It has been my favorite thing to bake during all of the COVID craziness!

  9. Pretty sure these were the best cupcakes I’ve made from scratch! I made them for my Mom and my bfs Mom for Mothers Day and both reached out for the recipes later to make for others! Definitely a hit and would make again.

  10. I use a computer and I pin your recipes all the time with absolutely no problem.
    Just FYI. Thanks again for being here and posting so many delicious recipes. You have made a difference in our lives. I no longer have to fight and argue to get my husband to make better choices. He loves your recipes, and asks me everyday if I am going to make a new Gina recipe!!
    We really appreciate you!!
    These are wonderful, so light and delicious.

  11. I love the texture from the banana and pineapple. What a perfect treat!

  12. Do not overlook this amazing recipe! We LOVE everything about these cupcakes – the texture, the flavor, the balance of the fruits – you can’t go wrong. My husband dislikes almost every ingredient in this recipe solo, but loves the combo once baked.  Easy recipe to follow and worth a try.

  13. I made these last night. They are incredible. The flavors are yummy together. As a WW member, I want to enjoy food and this recipe delivers! I will be making these again. I was worried that the batter was too wet, but it worked out fine. I made half a batch, which was easy to do. Thanks for another stellar idea!

  14. Cannot find whole wheat flour. Can I use all all purpose flour?

    • How much frosting is calculated into each cupcake? 1 tbsp? 2tbsp? I didn’t see it. I just want to make sure my points stay on target. Thank you!

    • I always just use all-purpose flour (1.5 c total). It’s totally fine if you’re just concerned with taste and texture.

  15. Hi,Gina made your hummingbird cup cakes thay are so good Thank You

  16. These are amazing!! Tons of flavor and super moist. The only thing I changed was I toasted the pecans in the cast iron skillet before chopping. Thank you for the wonderful recipes ❤️

  17. Nice and moist. Not a heavily spiced cupcake (which we like). I did not have all purpose flour so substituted oat flour. Also, not enough bananas to make the full two cups, so I added 1/2 c applesauce to get the correct quantity.

  18. EEEK! I messed up this recipe. I added 1 teaspoon of ginger as opposed the 1/4 teaspoon called for and then I dumped in the can of pineapple, undrained (juice and all). It’s been a nerve fraying few weeks and I’m tired and my attention span has suffered. However, I improvised by adding about a 1/4 cup of toasted coconut I had in the cupboard and another 1/4 cup white flour along with a tablespoon or so of sugar to thicken it up a bit. The batter was still a bit loose but the cupcakes are divine! Thank you for a delicious recipe and have a lovely Mother’s day.

  19. I made this into a slice turned out fantastic.

  20. Can the sugar be substituted with Splenda or monkfruit sweetener?  

  21. I have noticed that many frosting recipes here include cream cheese. I understand the use. But I absolutely dislike cream cheese frosting. In the past I’d sub it for vanilla buttercream. I have been okay with that because it’s rare that I make cake or cupcakes. But it did get me to wonder if there is a lighter substitute to a cheese based frosting? Thank you! I love this website! My family and I have enjoyed many a SkinnyTaste recipe!

    • Thanks! I guess you can keep them naked! Or just add a little whipped cream.

      • I thought about naked cupcakes too! But hadn’t thought about whipped cream (palm hitting forehead)! Thanks Gina!

    • I’m avoiding dairy so I was thinking of just making a glaze with powdered sugar and almond milk and give them a drizzle or quick dip. 

  22. Hello I wanted to tell you it’s almost impossible to pin your recipes. Your Pop ups prevent that. I have been enjoying your recipes and I would really like to pin them. Even after waiting thru 4 or 5 different ads taking up to 5 minutes I’m still unable to pin them. I hope you address this problem soon.

  23. Thanks for this recipe. It looks yummy!

  24. Can I substitute flours for 1 1/2 cups gluten free all-purpose baking mix? Thx!

  25. Callie I use all-purpose for the entire recipe instead of 3/4 all purpose and 3/4 whole wheat – I don’t have whole wheat flour. Thank you!

  26. obsessed.I would love to know what the points value is without the frosting, I love to make these as muffins.

  27. These turned out really good. After researching other traditional hummingbird cake recipes I decided not to drain the crushed pineapple. The cupcakes turned out perfect. Very moist and very tasty. My picky four year old gobbled one up before I had even iced them! 

  28. ‘Didn’t have banana around so I used 1/2 cup of applesauce. It turns out really delicious and moist and the cream cheese frosting is out of this world. Thank you for the recipe!

  29. Can I use oat flour instead of the other flour?

  30. HI, I’ve made this recipes a few times and I love it. Thank you! Last night I decided to give it a go to use up some post Halloween pumpkin puree and it turned out beautiful! I replaced the banana with pumpkin puree and the pineapple with raisins and dried apricots and it worked perfectly. The spices already in the recipe compliment the pumpkin. I made a drizzle for the top using icing sugar, lemon juice and some ginger syrup and it finished it off nicely. Thanks a million for sharing this recipe Gina!

  31. These are so delicious!! You probably have all the ingredients on hand already (except for the pineapple), they’re easy to make, and taste like a banana bread muffin with delicious cream cheese frosting. WIN WIN, people! Thanks, Gina!

  32. Hi Gina,

    So excited to try these! Because of the cream cheese frosting, do they need to be refrigerated? If not, how long are they okay out at room temp?

    Thank you!

  33. I’m a carrot cake lover and this Hummingbird Cake is a fun, tropical alternative, I made it in a pretty ceramic 9″ x 9″ cake pan and it cuts into beautiful squares of frosted goodness. I added a bit of finely chopped flaked coconut to the batter – adds a nice bit of ‘chew’ and compliments the banana and pineapple perfectly- and a pinch of salt to the frosting to tone down the sweetness just a tad. Totally addictive!!

  34. These were a total flop. I don’t think there is enough flour to cover the wet ingredients and make for a successful rise. They were in the oven for double the time and the interior never baked.

  35. Anyone try these as mini cupcakes? How long should I bake it? I love love love hummingbird cake and have been wanting to mix up my usual banana bread with this (maybe leaving off the frosting if eating for breakfast lol)

  36. Gina- I want to make these for Easter and I was wondering if I could use coconut oil in instead of vegetable oil? 

  37. These cupcakes are delicious! And so easy to make. I have made them a couple of times now and they will definitely be made many more times.. For the topping, I used a mixture of fat free quark and extra light philadelphia with some vanilla bean paste and just a few spoons of sugar to sweeten it. I’m type 1 diabetic so the fact these are lower in carbs as well as lower in calories is a welcome bonus! Thanks so much for this excellent recipe 🙂

  38. Sorry are these 22  full size muffins or  mini muffins?

  39. Made these for Easter subbing out some of the banana for unsweetened applesauce and mashed mango out of necessity.  These were among the best cupcakes I have ever eaten.  So moist and delicious!

  40. Oh, hummingbird cake is my ABSOLUTE favorite cake ever. Giving these a try this weekend. Thanks for the recipe!

  41. I made these without ever having had a full fat Hummingbird Cake before (always been on my to-bake list)….

    The recipe was successful. The skinny version of a cream cheese icing was satisfying and didn't leave me longing for my usual full-fat version.

    The cakes were moist… I just didn't like the pineapple, ha! I would be enjoying the cake and then get a chunk of pineapple and it would just ruin it. That is just a personal preference though. If you like Hummingbird Cake then I'm sure you will love this recipe. As for our house, we didn't quite finish them all off.

    I plan to maybe use this recipe as a starting point in making a lighter version of my banana cake.

    Thanks for the recipe! Can't wait to try the next thing! Eyeing those honey lemon bars…

  42. What is the nutrition information without the frosting?

  43. I have a fresh pineapple at home, can I puree it for use in this recipe?

  44. Hi Gina, I want to make these for my NYE party (along with about 10 other recipes of yours! Haha) and I'm wondering how they'd taste/turn-out without banana or with some sort of substitution. I'm allergic to banana and I'd like to eat one of them! If you don't think it would work, I will just make them "as-is" for my guests =)

  45. I made these to take to a friends house and they were a huge hit! I was so delighted to find a lower calorie version of a family favorite cake. This recipe didn't dissapoint.

    I posted it on my blog and linked to your recipe.

    Thank you so much for an awesome recipe.

  46. Great recipe, so tasty, I used less powdered sugar in the frosting. Gina, this is the first dessert I've made from your blog and is definitely a keeper. I love all the recipes I've made so far.

  47. Well I apparently can't read very well. I read 2 bananas instead of 2 cups and I did not drain the pineapple and they were still delicious.

  48. Served these yesterday for dessert and they were a hit!!

  49. I made these last night…they did not turn out at all. The batter was really wet and the did not rise in the oven. Not sure what happened.

  50. How would you make these gluten-free?

  51. I have made this recipie using cupcake pans, various bundt pans, regular cake pans, sheet cake pans and 11×14" rectangular pans. They all work. Just bake until cooked (I use times on recipies as recommendations, not fact so I'm used to just watching for doneness). We love this cake without frosting, dusted with powdered sugar, or frosted. And I bet I've passed this recipie (the original recipie) on more than any other recipie. Most people don't even realize there is pineapple in it. I have also added yellow raisins, chopped dried fruit, coconut. The more I add the less it needs any frosting since the cake stands on its own. I try to keep this cake in the freezer so I have something special for guests (I haven't ever frosted it if I had plans to freeze it). In fact hubby insist I send this cake whenever him and his buds go hunting/camping/fishing for a few days. Hope something here helps those asking questions. This is a very forgiving recipie – by that I mean one you can play around with once you use the basics. gbohachick@netzero.net

  52. For everyone who is wondering: the freeze and thaw nicely (sans frosting).

    I have been baking a batch, freezing, and then taking a frozen one to work in the morning. By the time I get to work it is thawed, and perfect for a quick breakfast.

  53. Can I just say that I am OBSESSED with these cupcakes. I have made them every week for the past month, and they disappear, what seems like, immediately. I make them in half batches, but bake 12 cupcakes each time — which is nice because then these are only 4 points! A moist cupcake with cream cheese frosting for 4 points? Yes, please.

  54. We are making these for church and need to make multiple batches. Would I be able to make ahead freeze these (unfrosted) or would they dry out too much?

  55. Made these for Mother's Day and they were fantastic!! Going to try the zucchini/pineapple ones next!! Gina, I cook one of your recipes nightly! My family thanks you!!

  56. WOW These are amazing! Honestly even better than they are from my favorite bakery. Only problem is…I can't stop eating them! Next time I'm only making 1/2!

  57. I made these for mothers day and they turned out beautifully! I accidentally bought the pinapple chunks rather than the crushed pineapple. After draining it, I ran it through the blender and added it in. It made the batter really moist and I was worried they wouldn't turn out. But they did! Thank you so much for the recipe.

  58. Those cupcakes are absolutely GORGEOUS!!! 😀

  59. These sound amazing! I'm wondering if there is something else I could use in place of bananas; I'm unfortunately allergic to them 🙁

  60. These are incredible looking! I just made a lightened up version of Hummingbird cake too. I love it without all the added oil that the original recipe uses.

  61. I wanted to update you on the success of these cupcakes (I'm calling them muffins so that I can eat them for breakfast, hehe).

    They are totally amazing, and I am a horrible baker.

    I had to make the following substitutions, as I didn't want to go out to the store: walnuts for pecans, EVOO for oil, 1/2 of the sugar was light brown sugar (1/2 white), and grated fresh ginger for powdered. Also, I didn't measure my mashed bananas–I used four of them (looked a bit under 2 cups).

    I popped it into my calorie tracker (sans frosting–which is amazing, but skippable) and got: Calories 127. Woohoo!

    THANK YOU! This will be a regular recipe for me. Totally impossible to mess up, and delicious.

  62. I'm going to make these then freeze a bunch to use for breakfast. I don't know if these are really meant to be a breakfast item… but they look similar in nutrition to a breakfast cookie recipe I saw recently, so why not!

    Thanks!

  63. Gina! I made this for mother's day dessert (as part of "made for mom with love theme) and OMG can you say crowd pleaser! Granted was only a crowd of three (mom, hubbs and myself) but of the 2 dozen Im left with approximately 9. Mom and hubby are diabetic so I used splenda instead of sugar and walnuts in lieu of pecans (its what I had on hand) and no FROSTING and may I just say this cupcake stood up to the challenge. Abso-friggin- lutely delish! this is likely my third or thirtieth attempt at weight watchers (this time Im more so counting calories but using WW good food guidelines and weekly meetings) but staying within my point/calorie range while NOT giving up my fave foods is so much more achievable and I have YOU TO THANK! I appreciate you for creating this site and making life so much easier for average gals like me – complete with Ziplist! I flag recipe and update my shopping list. So far Ive made a sweet treat every week since Ive started (on week 5) and up until last week made a slow cooker meal on sunday to get us thru the week. My husband (otherwise a critic) has inhaled everything faster than we can get to Tuesday. Compliments to the chef (and blog owner). You are a gem and I hope you continue to grace us with your site – bc it is a godsend! Thanks again!!!

    • I agree with you Chubbette 150%!!! I do not think Gina realizes how wonderful she is! I have been fighting with my weight ever since I had kids (the oldest is almost 13). I absolutely LOVE to cook and her meals are on my menu everyday. I did WW, now I am counting calories and working out to Turbo Fire and am losing inches like crazy! My family LOVES all of Gina's recipes and I hope she keeps on cranking them out! I have YET to make something that we didn't just love! Gina is DEF a God send!

  64. Would the points be less if Splenda was used instead of sugar?

  65. Made these for Mother's Day, used pineapple tidbits on accident instead of crushed, but they were still soo good!!!

  66. I made them, they were great! Thanks for a wonderful recipe!

  67. Where did you get the cupcake holders that are photographed with the hummingbird cupcakes?

  68. Could these be made in the mini-muffin tins? What would the Points Count be for a mini-cake?

  69. I've had this recipe in my 'to make' pile but the calories always scared me but now I am definitely going to make this version. I might try it in a loaf foam instead so I can bring to a BBQ 🙂

  70. I made these yesterday as an after school treat. I did not make the frosting. They were good without it!!! I never heard of these before. They were really good!!!!
    Thanks Gina

  71. This cake is one my Mother would take to church. Our pastor at the time, really loved it. Mother would say she is taking it to the preacher. I'm anxious to try these cupcakes.

  72. Pretty bummed that I made the full fat version of this the DAY BEFORE you posted this. Will def have to try this one

  73. Can you use Stevia instead of sugar.???

  74. Gina, these look great! What size pan would you suggest if I wanted to make this a cake for Mother's Day and how long should I cook it?

  75. you are amazing!!! I was looking for a dessert to make for mother's day brunch and i just found it. thank you!

  76. What could I substitute bananas with due to a food allergy?

  77. Delicious sounding! I can't wait to make them…. And I always use Splenda baking mix when I bake and have had no problems. Or use organic raw sugar…..

  78. Do you know what the nutritional information would be without the frosting? I made this morning and they are SO delicious even without the frosting!

  79. These sound amazing. I can't wait to make some of these up for Mother's day. thanks for the recipe

  80. Yes making the whole Hummingbird cake is sometimes way too much..this idea seems so much nicer. My mother made it as two loaves of bread..NO ICING..still tasted wonderful.. Thanks!

  81. SO delicious!! I brought them to work today, and everyone is raving! I didn't frost them to cut calories and fat, and they are just so moist and wonderful. THANK YOU!

  82. Yum! What a beautiful cupcake! I love that there made with fruit!

  83. Loving these babies! And what gorgeous liners you have here.

  84. Could I use Splenda instead of the sugar and bake it in a bunt pan like I do the regular version and how long would I bake it?

  85. This looks amazing! It is going on the Mother's Day menu right now!

  86. This looked so good that I went right out and bought the ingredients to make it. I can't wait for these to come out the oven…I'll be back with an update.

  87. I have made this cake several times, so yum! Why do you still have those funny words that I have to type to commet!? 🙂

  88. I'm so excited to try this! I love hummingbird cake, but it will be even better if it's a little healthier.

  89. Hi Gina,
    Could I skip the pecans in the batter? My fiancé can't have nuts but I think he would otherwise loveeee this. Thanks!!

  90. Hi Gina,
    Would you be able to say what the points/calories would be without the frosting and pecans? Thanks!

  91. Sure, I think it would be fine, it will just have to cook longer.

  92. Wow I cannot believe this. I just made this and was hesitant to make it again b/c I know it's so high in calories. My question though is can I put this in bundt cake form? And just take those 22 pecans and crumble them on top? Would the actual cake itself suffer any from not being used as a cupcake?

  93. Yum, yum, yum!!!!!!! These look awesome!!!

  94. I was wondering if using maple syrup would make it more richer tasting. because 1 cup of sugar sounds like a lot! I'm guessing I would have to adjust liquids. I love carrot cake so this sounds delicious though.

    I just made a chocolate banana maple cake and it was healthier and delicious!
    http://mdcooksfor2.blogspot.com/2012/05/chocolate-banana-maple-cake.html

    Thanks! I love your blog!
    Mabel

    • It sounds like a lot, but it's only about 2 tsp per cupcake, although you can certainly cut it back to your taste.

  95. Can you use this recipe and make a double layer cake instead of cupcakes?

  96. I've actually never heard of hummingbird cake, but you had me when you said it's like carrot cake! 🙂
    Random question since I've seen it a lot on other recipes you've posted – would it make a difference to use all whole wheat flour? I wasn't sure if it would just affect the taste or if mixing both kinds helped consistency or something else.
    Thanks!

  97. half of 3/4 of a cup= 1/3+ 1tbsp, right? how hard do you think this recipe would be to halve?

    • It's easier to think in tablespoons, so 3/4 cup is 12 tbsp. Half would be 6 tbsp or 1/4 cup plus 2 tbsp. Yes, I made half for the photo, no problem!

  98. How much frosting is on each cup cake. Those look so yummy I may have to try them.

    • Just under 1 1/2 tbsp. The frosting makes 2 cups so you can do the math and divide by 22 to be exact.

  99. Gina, these look soooo good. I made your guiness cupcakes with the bailey's frosting and they were amazing-so I'll definitely try this recipe. Where did you get the cupcake liners/holders?? they are really cute and I'd love to get them for msyelf. Thanks Jackie 🙂

    • Here's a link for ya.http://www.amazon.com/Paper-Orchid-Butterflies-Cupcake-Wrapper/dp/B001HMQMPC

      Gina, these look really awesome. I want to make them but I'm scared I will eat them all, haha.

    • great, thank you so much!

  100. I love hummingbird cake, I wish I could still eat it! I am not sure it would be as good gluten free

  101. These look delicious! 🙂

  102. THANK YOU!!! I've been dying for some hummingbird cake, but it was tooo many points!!

  103. My mom makes the old version, and this is the best cake that ever was in my opinion. I will definitely be trying your version. Thank you so much for doing it!

  104. my mother makes this cake every year, i can't wait to try the skinny version!

  105. Those little muffin liners are so sweet. These cupcakes look delicious. Great recipe for mother's day. 🙂

  106. These look just perfect! Can't wait to try them!

  107. Love this cake! Can't wait to try this version now.

  108. These look fantastic!!! I love the decorative muffin liners!

  109. OH my gosh! These look incredible. You're awesome.

  110. I'm not a big fan of pineapple. Is there something I could use instead of just omit it? These look SO good!

    • It needs the fruit, maybe use applesauce instead?

    • In my opinion, the pineapple isn't extremely noticeable in the hummingbird cake I've had. This is one of those recipes where the flavors meld together, but you don't really notice them individually. I've never been a fan of pineapple upside down cake, but I LOVE hummingbird cake.

    • Maybe try mandrain oranges or something else that you do like.

    • How about zuccini?