These Eggless Hummingbird Cupcakes are soft, fruity, and perfectly spiced! Bursting with banana, pineapple, and a little crunch from pecans, they’re pure sunshine in every bite. Easy to make with simple ingredients – you don’t even need a mixer! Topped with a rich cream cheese frosting, they’re the perfect treat for springtime celebrations, birthdays, or whenever you need a little extra sweetness in your day!
Oriana’s Thoughts On The Recipe
These Eggless Hummingbird Cupcakes remind me of warm spring days and happy get-togethers with family, making them perfect for brunch, birthdays, or even a cozy afternoon treat. They’re incredibly moist, tender, and filled with all the flavors we adore—sweet, ripe bananas, juicy crushed pineapple, and just the right amount of crunch from chopped pecans. These cupcakes aren’t just delicious… they’re joyful.
What I Love About This Recipe
Table of Contents
hide
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For The Cupcakes:
- All-Purpose Flour: Gives the cupcakes structure and a soft, tender crumb.
- Baking Powder & Baking Soda: Help the cupcakes rise and become light and fluffy.
- Salt: Balances the sweetness and enhances the flavors.
- Spices: You’ll need ground cinnamon, allspice, and nutmeg.
- Banana: Provides natural sweetness, moisture, and helps bind the ingredients together without the need for eggs.
- Milk: Adds moisture and richness to the batter.
- Apple Cider Vinegar: Reacts with the baking soda to create lift and tenderness in the cupcakes.
- Oil: Keeps the cupcakes incredibly moist and soft.
- Granulated Sugar: Sweetens the cupcakes and helps with structure.
- Brown Sugar: Adds a deep, rich sweetness and extra moisture.
- Pineapple: Brings juicy, fruity flavor and helps make the cupcakes ultra-moist.
- Pure Vanilla Extract: Enhances all the flavors and adds a sweet aroma.
- Chopped Pecans: Give a delicious crunch and nutty flavor that complements the fruity elements.
For The Cream Cheese Frosting:
- Cream Cheese: The star of the frosting, providing a tangy, creamy base.
- Butter: Adds richness and smooth texture.
- Pure Vanilla Extract: Boosts the overall flavor of the frosting.
- Salt: Just a pinch sharpens the sweetness and rounds out the flavor.
Food Allergy Swaps
- This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Wheat/Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nuts: Omit the pecans or replace them with seeds like sunflower seeds if a nut allergy is a concern.
Potential Recipe Challenges & Pro Tips
- Cupcakes turning out too dense: Overmixing the batter can make the cupcakes heavy. Pro Tip: Mix the wet and dry ingredients until just combined — it’s okay if a few small lumps remain.
- Cupcakes sinking in the middle: Opening the oven door too early or using expired leavening agents can cause sinking. Pro Tip: Check that your baking powder and baking soda are fresh, and resist the urge to peek until the baking time is almost up.
- Frosting too runny: If the cream cheese or butter is too soft, the frosting can lose its structure. Pro Tip: Use cream cheese and butter that are softened just slightly, not overly warm. If the frosting feels too loose, chill it in the fridge for 10–15 minutes before piping or spreading.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prep the Oven and Pan
Preheat the oven to 350º F (180º C). Line a cupcake pan with cupcake liners to prevent the cupcakes from sticking.
Step 2 – Mix the Dry Ingredients
In a big bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Set it aside for now.
Step 3 – Mix the Wet Ingredients
In another mixing bowl, mash the bananas really well with a fork. Then add the milk, vinegar, oil, granulated sugar, brown sugar, crushed pineapple, and vanilla. Give it a good mix until everything is nicely combined.
Step 4 – Combine Wet and Dry
Add the dry ingredients to the wet ingredients and mix just until everything comes together. Then gently fold in the chopped pecans.
Step 5 – Fill the Cupcake Liners
Spoon the batter into the cupcake liners, filling them about two-thirds of the way full so they have room to rise.
Step 6 – Bake
Bake for 20 to 24 minutes, or until a toothpick poked into the center comes out clean. Let the cupcakes cool in the pan on a wire rack for about 5 minutes, then take them out of the pan and let them cool completely before frosting—about 1 hour.
Step 7 – Make the Cream Cheese Frosting
In a large bowl, beat the cream cheese and butter together on high speed until the mixture is smooth and creamy, about 3 minutes. Add the salt and vanilla and mix to combine. Turn the mixer down to low and slowly add the confectioners’ sugar. Mix on low for about 30 seconds so you don’t get a sugar cloud, then crank it up to high speed and beat for another 3 minutes until fluffy. If you want a thicker frosting, add an extra 1/4 cup of confectioners’ sugar.
Step 8 – Decorate the Cupcakes
Decorate as your heart desires. I used my Cream Cheese Frosting. Frost cooled cupcakes before serving.
Extra Recipe Tips For Success
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
- Fill the cupcake liners 3/4 full. If you overfill the liners, they won’t rise properly.
- Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
- Additionally, to elevate the nuttiness of the pecans, toast them before adding them to the batter.
- Use very ripe bananas — the spottier, the better — for the best flavor and natural sweetness.
- Allow the cupcakes to cool completely before frosting to prevent the cream cheese frosting from melting.
Variations & Additions
- 2-Layer Cake: If you want to make a 2-layer cake, double this recipe. Divide the batter between 2 greased 8 or 9-inch cake pans. Please remember that you shouldn’t fill the cake pans more than ¾ full, so if you have batter left, make some cupcakes instead of overfilling the pans. Bake at 350°F (180°C) for 28-30 minutes or until a toothpick is inserted in the center and comes out clean. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
- 13 x 9 Sheet Cake: Double this recipe if you want to make a sheet cake (rectangular 9×13 pan). Please remember that you shouldn’t fill the cake pan more than ¾ full, so if you have batter left, make some cupcakes instead of overfilling the pan. Bake at 350°F (180°C) for 45-50 minutes or until a toothpick is inserted in the center and comes out clean. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
- 9 x 9 Cake: You can bake the batter in a greased 9×9-inch pan. Follow my Easy Hummingbird Snack Cake (No Eggs or Dairy) recipe.
- Bundt Cake: Follow my Eggless Hummingbird Bundt Cake recipe to transform these cupcakes into a bundt cake.
- Muffins: Follow my Easy Hummingbird Muffins (Egg-Free) recipe to make delicious muffins instead.
- Add shredded coconut to the batter for even more tropical flavor. I recommend adding up to ½ cup of unsweetened grated coconut to the batter.
- Swap the pecans for walnuts or leave the nuts out altogether for a nut-free version.
Storage and Freezing Instructions
Store: Frosted cupcakes can be stored at room temperature for up to 1 day or in the refrigerator for up to 3 days. Unfrosted cupcakes can be stored at room temperature for up to 3 days or frozen for up to 2 months; defrost at room temperature before frosting and serving. However, the cupcakes will lose part of their fluffiness if refrigerated or frozen.
Freeze: Let cupcakes cool completely before freezing. Then, wrap the unfrosted cupcakes individually in plastic wrap and freeze them for up to two months. I recommend adding the frosting right before serving for the best taste. Thaw at room temperature before frosting and serving.
Frequently Asked Questions
More Cupcake Recipes You’ll Love!
- Eggless Coconut Cupcakes
- Easy Eggless Strawberry Cupcakes
- Eggless Lemon Meringue Cupcakes
- Easy Eggless Oreo Cupcakes
- Eggless Carrot Cake Cupcakes
- Browse more recipes…
Recipe Card
Eggless Hummingbird Cupcakes
These Eggless Hummingbird Cupcakes are soft, fruity, and perfectly spiced! Bursting with banana, pineapple, and a little crunch from pecans, they're pure sunshine in every bite. Topped with a rich cream cheese frosting, they’re the perfect treat for springtime celebrations, birthdays, or whenever you need a little extra sweetness in your day!
Equipment
Ingredients
For the Cupcakes:
- 1 1/2 cups (210 g) all-purpose flour
- 2 teaspoons (8 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1/2 teaspoon (2 g) salt
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/2 cup (100 g) ripe banana, smashed (about 1 large banana)
- 1/2 cup (120 g) milk
- 1 1/2 teaspoon (7.5 g) apple cider vinegar
- 1/2 cup (120 g) neutral-tasting oil
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (50 g) brown sugar
- 4 oz (113 g) crushed pineapple, (do not drain)
- 1 teaspoon (5 g) pure vanilla extract
- 1 cup (125 g) chopped pecans, plus more to decorate
For the Cream Cheese Frosting:
- 8 oz (226 g) cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 1 teaspoon (5 g) pure vanilla extract
- 1/4 teaspoon salt
- 3 cups (360 g) confectioner’s sugar
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Preheat oven to 350º F (180º C). Line a cupcake pan with cupcake liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Set aside.
- In a mixing bowl, mash the bananas with a fork. Add milk, vinegar, oil, granulated sugar, brown sugar, crushed pineapple, and vanilla; mix to combine.
- Add dry ingredients to the wet ingredients; mix to combine. Add the chopped pecans and mix to incorporate.
- Fill cupcake liners with the batter about two-thirds full.
- Bake for 20 – 24 minutes, or until a toothpick inserted in the center comes out clean. Cool the pan on a wire rack for 5 minutes, then remove cupcakes from the pan, place them back on the rack, and cool to room temperature before frosting, about 1 hour.
Cream Cheese Frosting:
- In a large bowl, using an electric handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together at high speed until smooth and creamy, about 3 minutes. Add the salt and vanilla and mix to combine.
- Reduce the mixer speed to low. Add confectioners’ sugar. Beat on low speed for 30 seconds, then switch to high speed and beat for 3 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners’ sugar.
Decorate The Cupcakes:
- Whether you prefer to spread the frosting with a knife, dollop it on with a spoon, or pipe it into pretty swirls, there’s no wrong way to top these cupcakes. I do recommend frosting them close to serving time to keep everything fresh and picture-perfect.
Oriana’s Notes
Store: Frosted cupcakes can be stored at room temperature for up to 1 day or in the refrigerator for up to 3 days. Unfrosted cupcakes can be stored at room temperature for up to 3 days or frozen for up to 2 months; defrost at room temperature before frosting and serving. However, the cupcakes will lose part of their fluffiness if refrigerated or frozen.
Freeze: Let cupcakes cool completely before freezing. Then, wrap the unfrosted cupcakes individually in plastic wrap and freeze them for up to two months. I recommend adding the frosting right before serving for the best taste. Thaw at room temperature before frosting and serving.
Food Allergy Swaps:
- This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Wheat/Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nuts: Omit the pecans or replace them with seeds like sunflower seeds if a nut allergy is a concern.
- Cupcakes turning out too dense: Overmixing the batter can make the cupcakes heavy. Pro Tip: Mix the wet and dry ingredients until just combined — it’s okay if a few small lumps remain.
- Cupcakes sinking in the middle: Opening the oven door too early or using expired leavening agents can cause sinking. Pro Tip: Check that your baking powder and baking soda are fresh, and resist the urge to peek until the baking time is almost up.
- Frosting too runny: If the cream cheese or butter is too soft, the frosting can lose its structure. Pro Tip: Use cream cheese and butter that are softened just slightly, not overly warm. If the frosting feels too loose, chill it in the fridge for 10–15 minutes before piping or spreading.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
- Fill the cupcake liners 3/4 full. If you overfill the liners, they won’t rise properly.
- Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
- Additionally, to elevate the nuttiness of the pecans, toast them before adding them to the batter.
- Use very ripe bananas — the spottier, the better — for the best flavor and natural sweetness.
- Allow the cupcakes to cool completely before frosting to prevent the cream cheese frosting from melting.
- 2-Layer Cake: If you want to make a 2-layer cake, double this recipe. Divide the batter between 2 greased 8 or 9-inch cake pans. Please remember that you shouldn’t fill the cake pans more than ¾ full, so if you have batter left, make some cupcakes instead of overfilling the pans. Bake at 350°F (180°C) for 28-30 minutes or until a toothpick is inserted in the center and comes out clean. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
- 13 x 9 Sheet Cake: Double this recipe if you want to make a sheet cake (rectangular 9×13 pan). Please remember that you shouldn’t fill the cake pan more than ¾ full, so if you have batter left, make some cupcakes instead of overfilling the pan. Bake at 350°F (180°C) for 45-50 minutes or until a toothpick is inserted in the center and comes out clean. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
- 9 x 9 Cake: You can bake the batter in a greased 9×9-inch pan. Follow my Easy Hummingbird Snack Cake (No Eggs or Dairy) recipe.
- Bundt Cake: Follow my Eggless Hummingbird Bundt Cake recipe to transform these cupcakes into a bundt cake.
- Muffins: Follow my Easy Hummingbird Muffins (Egg-Free) recipe to make delicious muffins instead.
- Add shredded coconut to the batter for even more tropical flavor. I recommend adding up to ½ cup of unsweetened grated coconut to the batter.
- Swap the pecans for walnuts or leave the nuts out altogether for a nut-free version.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
Nutrition
Calories: 389kcalCarbohydrates: 59gProtein: 4gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 41mgSodium: 332mgPotassium: 138mgFiber: 2gSugar: 13gVitamin A: 525IUVitamin C: 2mgCalcium: 90mgIron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Share your Creations!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group
Easy to make and turned out perfect!!!
Makes exactly 12 cup cakes
Hello Glen! Yay! I’m so happy to hear that they turned out perfect for you! 🎉😊 And yes—gotta love when the batch makes exactly 12 cupcakes! Thank you for baking and for your sweet comment! 💛🧁