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Home » Blog » Recipes

Hummingbird Cheesecake Topped Cupcakes

Updated: Jan 2, 2021 · Published: May 31, 2018 by Kara · This post may contain affiliate links · This blog generates income via ads

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These hummingbird cheesecake topped cupcakes are a super moist banana pineapple cupcake, topped with a baked cheesecake topping and then a rich and creamy cream cheese buttercream. Wonderfully addictive. 

Jump to Recipe
hummingbird cupcakes pin graphic 1

What is hummingbird cake anyway? Oh I’m SO glad you asked. First, it’s a Southern thing. I think it may have actually originated in Jamaica, but apparently the South heard about it and just ran with it.

It doesn’t have anything to do with hummingbirds. Maybe it’s just sweet enough that hummingbirds would want to eat it too…I don’t know.

Close up of hummingbird cupcake

Let’s Talk About Some of the Ingredients in These Cupcakes:

Vegetable Oil: Hummingbird Cake is usually made with oil, not butter.

Pineapple and Banana: Pineapple is in the baked cheesecake topping and in the cupcake batter. Banana is only in the cupcake batter. If you haven’t tried the combo of pineapple and banana, you really should.

Cream Cheese: You’ll use cream cheese for the baked cream cheese topping and the cream cheese buttercream…yeah you’re getting a double dose here.

Banana cupcake with large bite out

So you’ve got a moist banana pineapple cake, topped with a baked cheesecake topping and then a rich and creamy cream cheese buttercream. I’m telling you…these are addictive.

Piped cream cheese icing on a cupcake

By the way I used a 1M icing tip to pipe on the buttercream. You could also use a 2D.

Top view of cream cheese buttercream piped onto cupcake

Now, this recipe makes a ton of cupcakes. This recipe makes 36 cupcakes instead of 24. Here’s why:

1. You’re only filling each cupcake liner half full (2 Tbsp) and that’s because you’ll be adding in a bit of the cream cheese filling mixture in each cupcake as well. If you want to skip the filling, then the cake batter alone should make about 24 cupcakes.

2. I wanted to write the recipe so there would actually be enough cake batter alone to fill 2, 8″ round cake pans if you wanted to make it a cake instead of cupcakes. (You could even spread the batter into a pan and then dollup the cream cheese filling over the top of each and marble if you’d like. At the time of this posting I have not tested that out but in theory, it should work.)

3. These babies taste so freaking good that you’ll just want to eat more. So, more is better right?

Hummingbird cupcakes on a white tray

As an Amazon Associate, I earn from qualifying purchases.

Tools Used for these Cupcakes:

  • Glass Mixing Bowls
  • KitchenAid Hand Mixer
  • Cupcake Pans
  • Piping Bags
  • 1M Piping Tip

Let’s get to the recipe!

Note About Recipe Measurements: I write recipes using volume (cups) measurements because here in the U.S., this is what people are more familiar with and I don’t want anyone to feel intimidated when baking. For metric/weight measurements, click the ‘metric’ button under the ingredients in the recipe card below. The weights are converted by a program, not me, and it’s just a best guess. I can’t guarantee that weighing the ingredients will produce the exact same results, since I test recipes using volume measurements.

Recipe

Hummingbird cheesecake topped cupcake with cream cheese buttercream swirl on top

Hummingbird Cheesecake Topped Cupcakes

These hummingbird cheesecake topped cupcakes are a super moist banana pineapple cupcake, topped with a baked cheesecake topping and then a rich and creamy cream cheese buttercream. Wonderfully addictive.
5 from 2 votes
Print Pin SaveSaved! Rate
Course: Dessert
Cuisine: American
Keyword: hummingbird cake
Prep Time: 1 hour hour 30 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 1 hour hour 50 minutes minutes
Servings: 36 cupcakes
Calories: 249kcal
Author: Kara @I Scream for Buttercream

Ingredients

For the Cheesecake Topping:

  • 1 8 oz pkg cream cheese
  • 1 large egg
  • ⅓ cup sugar
  • 2 tablespoon crushed pineapple

For the Cake Batter:

  • 2 ½ cups all purpose flour
  • 1 ½ cups sugar
  • ⅔ teaspoon soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 large eggs
  • ⅔ cup oil (like vegetable or canola)
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1 8 oz can crushed pineapple minus 2 tbsps (reserve the 2 tablespoon for the filling)
  • 1 ½ cups mashed bananas (about 4 small bananas)
  • ⅔ cup chopped nuts (optional)

For the Cream Cheese Buttercream:

  • 1 8 oz pkg cream cheese softened
  • 1 cup butter, softened (2 sticks)
  • 5 cups confectioners sugar
  • 2 tablespoon lemon juice
US Customary – Metric
Have questions?Check out the Tips & FAQ section or the video in the post!
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Instructions

For the Cheesecake Topping:

  • Mix all the filling ingredients together and set aside in the fridge to chill while you mix up the cupcake batter.

For the Cake Batter:

  • Preheat oven to 350 degrees. Fill three cupcake pans with cupcake liners. (If u only have two cupcake pans, just use the two and chill the leftover batter until the others bake, then use the pan). 
  • Mix flour, sugar, soda, salt and cinnamon in a large bowl.
  • In another bowl, mix together the eggs and oil and vanilla.
  • Pour the egg mixture into the dry mixture and mix with a spoon.
  • Add in the pineapple and mashed bananas and mix with a spoon. Add in nuts if desired.
  • Spoon two tablespoons of cake batter into cupcake liners (about halfway full). Add in a scant tablespoon of the filling on top of each cupcake. 
  • Bake at 350 degrees for 20 min. 
  • This recipe makes 36 cupcakes which is three cupcake pans. If you only have two cupcake pans, Chill any remaining batter and use it as soon as the other cupcakes bake and cool enough to remove from the cupcake pan. 
  • Cool completely before adding cream cheese buttercream. 
  • The tops of cupcakes will flatten out a bit while cooling because of the filling, but that’s to be expected. You’re about to pipe on some buttercream so don’t worry.  

For the Cream Cheese Buttercream:

  • Mix together the softened cream cheese and softened butter. Add in the confectioners sugar plus lemon juice and mix well. Pipe onto cooled cupcakes. I used a 1M piping tip.

Video

Notes

Cupcakes should be kept in the refrigerator because of the added cream cheese.
This recipe makes 36 cupcakes instead of 24. Here’s why:
1. You’re only filling each cupcake liner half full (2 Tbsp) and that’s because you’ll be adding in a bit of the cream cheese filling mixture in each cupcake as well. If you want to skip the filling, then the cake batter alone should make about 24 cupcakes.
2. I wanted to write the recipe so it would actually be enough batter alone to fill 2, 8″ round cake pans if you wanted to make it a cake instead of cupcakes. (You could even spread the batter into a pan and then dollop the cream cheese filling over the top of each and marble if you’d like. At the time of this posting I have not tested that out but in theory, it should work.)
3. These babies taste so good that you’ll just want to eat more.
So, more is better right?
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 249kcal | Carbohydrates: 36g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 141mg | Potassium: 62mg | Sugar: 27g | Vitamin A: 195IU | Vitamin C: 1.2mg | Calcium: 9mg | Iron: 0.6mg
Some recipes have difficulty levels.Check out what they mean here: Difficulty Levels Explained
Baking at higher elevation?Adjustments will need to be made for that. This website does not specialize in higher elevation baking. Please take time to do your research on what adjustments should be made.
DisclaimersTo see food safety, allergy & nutrition disclaimers, go here: Disclaimers

How to Share

I’d love for you to share this recipe link or tag it, but please do not share screenshots or copy/paste the recipe to social media as the content and photographs are copyright protected and we (bloggers) work really hard on our content. Sharing the link, tagging us on socials and pinning it is super appreciated though!

Other posts you might like:

  • Banana Toffee Cake with Browned Butter Toffee Frosting
  • Banana Chocolate Chip Cake

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    Filed Under: Cakes, Cupcakes, Frostings/Fillings, Recipes Tagged With: banana, cream cheese, Easter cakes and recipes, fall cakes and recipes, pineapple, spring cakes, summer cakes and recipes

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    Comments

    1. EDVALDO BARROSO COSTA

      August 21, 2018 at 10:08 am

      5 stars
      I loved the step by step of your recipe. I’m going to test this weekend. But only by the photos it already looks tasty.

      Reply
      • Kara Jane

        August 21, 2018 at 2:12 pm

        Oh I’m glad the step-by-step is helpful 🙂 Let me know how you like it!

        Reply
    2. Victoria

      August 01, 2019 at 12:05 pm

      Would these cupcakes freeze well with the cheesecake topping?

      Reply
      • Kara Jane

        August 01, 2019 at 6:21 pm

        I have not tried freezing these. In theory though, I think they might be okay, since the cheesecake topping is baked in.

        Reply
      • Denise murrien

        September 14, 2020 at 5:45 pm

        Thanks Kara trying that hummingbird cake this weekend for my niece birthday

        Reply
        • Kara Jane

          September 14, 2020 at 5:48 pm

          Oh yay! I hope you love it. 😉

          Reply
    3. Amanda

      April 08, 2023 at 10:09 pm

      5 stars
      Kara is my go to gal for cake recipes. This is where I come for all my cake recipes. I used this recipe for Easter this year and actually made this into a 2 layer 8 inch cake, marbeling the cheesecake topping and cake together as Kara mentioned and it worked out great! We cheated and tried a bite a day early and could not be happier with the taste. Wonderfully moist and all the flavors come together to make a very good cake! I’ve yet to find a Kara Cake that disappoints!

      Reply
      • Kara

        April 13, 2023 at 4:26 pm

        Awe Amanda, thanks so much for the lovely compliments and the 5 star review! It makes me so happy that you enjoyed this one so much. Loved, loved your comment. 🙂

        Reply
    5 from 2 votes

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