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Vegan Hummingbird Cupcakes

This is my first attempt making hummingbird cupcakes, and they turned out fabulous. They are a southern tradition that I can’t believe I’ve waited so long to try. If you love bananas, pineapples, and pecans, then this recipe is for you.



1 1/4 cup unbleached all purpose flour

3/4 cup pure cane sugar

1 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp cardamom

1/2 tsp nutmeg

1 cup nondairy milk

1/4 cup vegetable oil

2 tbsp apple cider vinegar

1 tsp vanilla extract

2 large bananas (mashed)

1/2 cup crushed pineappes

1/2 cup pecans (chopped)

Sour Cream Cinnamon Frosting:

3 sticks nondairy butter

8 oz nondairy sour cream

1 tsp vanilla extract

1 tsp lemon juice

pinch of salt

6 cups powdered sugar


1) Preheat oven to 350F. Line cupcake holders.

2) In a large mixing bowl, whisk flour, sugar, baking soda, salt, cinnamon, cardamom, and nutmeg. set aside.

3) In a medium mixing bowl, whisk milk, oil, vinegar, and vanilla. Add mixture to flour mixture do not over mix.

4) fold in bananas, pineapples, and pecans

5) Use 1/4 cup to add batter to cupcake holders. Bake in the oven for 18 minutes or until a toothpick comes out clean.

6) allow cooling before adding icing

Prepare Cinnamon Sour Cream Frosting:

1) In a stand mixer or hand mixer, cream butter and sour cream until smooth.

2) Add powdered sugar 1 cup at a time.

3) Add vanilla, lemon juice

4) whip at highest speed for 3 minutes

Frost cupcakes and enjoy!


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