Skinny Hummingbird Cupcakes Recipe

Skinny Hummingbird Cupcakes Recipe

How To Make Skinny Hummingbird Cupcakes

Bake the moistest hummingbird cupcakes with this recipe! Made with pineapple, bananas, pecans, and cinnamon, with cream cheese on top for a sweet finish!

Preparation: 20 minutes
Cooking: 23 minutes
Total: 43 minutes



  • ¾cupall-purpose flour
  • ¾cupwhole wheat flour
  • 1cupsugar
  • 2tspbaking soda
  • 1tspsalt
  • 1tspground cinnamon
  • ¼tspnutmeg
  • ¼tspground ginger
  • 2tbspoil
  • 2large eggs
  • 1tspvanilla
  • 2cupsmashed ripe bananas
  • 20ozcan crushed pineapple in juice,drained well
  • ½cuppecans,chopped

For the Frosting:

  • 8Philadelphia cream cheese,⅓-less fat
  • 1cuppowdered sugar
  • 2tspvanilla extract
  • 22pecan halves


  1. Preheat oven to 350 degrees F. In a large bowl, combine flour, sugar, baking soda, salt, and spices; stir well with a whisk.

  2. In a medium bowl, combine oil, eggs, and vanilla; stir well. Add banana and pineapple; mix well.

  3. 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.

  4. Spoon batter into cupcake tin. Bake at 350 degrees F for about 23 minutes, or until a wooden toothpick inserted in the center comes out clean.

  5. Meanwhile, to prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Refrigerate until ready to use.

  6. Cool cupcakes completely on a wire rack.

  7. Spread frosting over the cupcakes once they are cooled. Garnish each cupcake with a pecan half on top.


  • Calories: 310.88kcal
  • Fat: 18.77g
  • Saturated Fat: 8.48g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 6.08g
  • Polyunsaturated Fat: 1.94g
  • Carbohydrates: 33.03g
  • Fiber: 1.72g
  • Sugar: 22.86g
  • Protein: 4.66g
  • Cholesterol: 62.24mg
  • Sodium: 281.52mg
  • Calcium: 53.69mg
  • Potassium: 199.97mg
  • Iron: 0.85mg
  • Vitamin A: 159.11µg
  • Vitamin C: 3.73mg
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