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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.Hummingbird cupcakes with the wrapper off.

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 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.

Wet ingredients in a mixing bowl. Uncooked cupcakes in a cupcake tray. Pecans added to the cupcake batter.These 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!

Hummingbird Cupcakes

4.92 from 23 votes
8
Cals:198
Protein:3
Carbs:31
Fat:6.5
These super moist hummingbird cupcakes are light, full of pineapple, chopped bananas, pecans, cinnamon and spices topped off with a sweet cream cheese frosting.
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.
Prep: 20 mins
Cook: 23 mins
Total: 45 mins
Yield: 22 servings
Serving Size: 1 cupcake

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.

Last Step:

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Nutrition

Serving: 1 cupcake, Calories: 198 kcal, Carbohydrates: 31 g, Protein: 3 g, Fat: 6.5 g, Saturated Fat: 0.5 g, Cholesterol: 16.5 mg, Sodium: 284 mg, Fiber: 1.5 g, Sugar: 22 g

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160 comments on “Skinny Hummingbird Cupcakes”

  1. 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.

  2. 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!

    1. 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!

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

  3. 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 ❤️

  4. 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.

  5. Avatar photo
    Kathleen Tatarek-VanPeursem

    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.

    1. i put the entire can of pineapple in too! i didn’t even realize until i put it in the oven. i hope they turn out alright! 😣

  6. 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!

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

    1. 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. 

  7. 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.

  8. 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!

  9. Avatar photo
    Mary Cashman

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

  10. 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! 

  11. ‘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!

  12. Avatar photo
    Niamh Downes

    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!