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Home » Blog » Recipes

Hummingbird Cheesecake Topped Cupcakes

Published: May 31, 2018 · Updated: Jan 2, 2021 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. 

hummingbird cupcakes pin graphic 1
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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

This post contains affiliate links. 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!

***I write recipes using volume (cups) measurements because here in the U.S., this is what people are used to seeing and using. For weight in metric measurements, click the ‘metric’ button under the ingredients in the recipe card. The weights are converted by a program, not me, and it’s a best guess. Please note that because I develop recipes using ‘cups’ I can’t guarantee that weighing the ingredients will produce the exact same results.

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 1 vote
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Course: Dessert
Cuisine: American
Keyword: hummingbird cake
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 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
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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. What do they mean?Check them out here Difficulty Levels Explained
Baking at higher elevation?You’ll need to make adjustments for high elevations. This website does not specialize in that type of baking. Please take time to research high elevation baking websites for adjustments that 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

Don’t Forget to Pin it for Later!

hummingbird cupcake pin graphic
banana pineapple cupcake pin graphic
« How to Color Buttercream Dark Colors (A Comparison)
How to Freeze Buttercream & What to do with Leftover Frosting »
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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

Reader Interactions

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

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Hi, I'm so glad you're here! Cake shows up at our most important and happiest moments in life, like birthdays, weddings, baby showers and holidays. It's also for those everyday moments...it makes them even better. Put simply, cake just makes us happy! I love trying out new cake flavor combinations and decorating ideas. Have a look around and I bet you can find a cake recipe or tutorial for any of life's big moments and those everyday moments too. Click here if you want to learn more about me!

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