Salted Caramel Hummingbird Cupcakes

Salted Caramel Hummingbird Cupcakes with Cinnamon Cream Cheese Frosting and Candied Pecans - www.yummycrumble.comVintage southern charm in a cupcake Ya’ll!  Salted Caramel Hummingbird Cupcakes with cinnamon cream cheese frosting, buttery salted caramel drizzled on top, and candied pecans.

I know just six days ago I posted a recipe for Hummingbird Coffee Cake, and I was totally going to wait to post these cupcakes.  You know, to let you guys breathe a little.  Well, get ready. I’m going to smother you some more with my latest Hummingbird cake obsession.  You can thank Southern Living circa 1978.

Salted Caramel Hummingbird Cupcakes with Cinnamon Cream Cheese Frosting and Candied Pecans - This post is taking much longer to write than expected.  I probably should have been done an hour ago, but I’m watching a guilty pleasure on Bravo.  My usual go to trash tv program is Real Housewives of Beverly Hills.  I’m caught up on that, so I’m on to Vanderpump Rules right now.  It’s a train wreck! I. Can’t. Stop. Watching.

Salted Caramel Hummingbird Cupcakes with Cinnamon Cream Cheese Frosting and Candied Pecans -

Okay, back to business.  These are baked with the same batter from my Hummingbird Coffee cake, so they’re super moist and full of comforting flavors from the banana, cinnamon, and pecans.  What goes best with Hummingbird Cake?  Cream cheese frosting of course, and I spiked it with cinnamon.  I made a sweet little pool of salted caramel in the frosting.  See the little candied pecans swimming in that luscious pool of salted caramel? You know you wish you were that pecan.  I certainly do.

Salted Caramel Hummingbird Cupcakes with Cinnamon Cream Cheese Frosting and Candied Pecans -

Salted Caramel Hummingbird Cupcakes
Prep time
Cook time
Total time
Serves: 12
Hummingbird Cupcakes
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sugar
  • ½ teaspoon ground cinnamon
  • 2 large eggs, beaten
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 (8-ounce) can crushed pineapple, undrained
  • ½ cup chopped pecans
  • 1 mashed banana
Cream Cheese Frosting
  • 1 8oz package of softened (full fat) cream cheese
  • ¼ cup softened butter
  • 1 tsp vanilla extract
  • 4 cups powdered sugar
  • ½ tsp cinnamon
Salted Caramel
Candied Pecans
  • 1 cup pecans
  • ¼ cup sugar
  • pinch of cinnamon and nutmeg
  • 1 Tbs butter
Hummingbird Cupcakes
  1. Preheat oven to 350 F. Line your cupcake pan.
  2. In a large bowl whisk together the flour, baking soda, salt, sugar, and cinnamon.
  3. In another bowl, whisk the eggs until beaten. Mix in the oil, vanilla, pineapple, banana, and pecans. Don't beat, just mix until combined.
  4. Then gently fold the wet ingredients into the dry ingredients, being careful to not over mix.
  5. Fill your cupcake liners ⅔ full and bake for 18-20 minutes, or until an insert toothpick come out clean.
  6. Allow to cool.
Cream Cheese Frosting
  1. Beat the cream cheese, butter and vanilla until light and fluffy.
  2. Add in sugar one cup at a time and add a little cream if necessary.
  3. Add cinnamon and beat on high for 3 minutes until super light and fluffy.
Candied Pecans
  1. On medium heat, cook the pecans, sugar, cinnamon, nutmeg, and butter in a medium non-stick pan.
  2. Heat for 5 minutes while continually stirring pecans to coat them with the butter and sugar, and prevent from burning.)
  3. Immediately transfer to parchment paper with a spatula to prevent them from sticking together in clumps.
  4. Let them cool completely.
  5. Frost the cupcakes and drizzle with salted caramel before topping with the pecans.
Hummingbird Cupcakes adapted from Southern Living
Candied Pecans from Natashas Kitchen

Salted Caramel Hummingbird Cupcakes with Cinnamon Cream Cheese Frosting and Candied Pecans -  More of my obsessions:

Hummingbird Coffee Cake with Cream Cheese Glaze - yummycrumble.comHummingbird Coffee Cake

Pecan Pie Pumpkin Cupcakes filled with Pecan Pie Filling and topped with Cream Cheese Frosting - www.yummycrumble.comPecan Pie Pumpkin Cupcakes

disney pineapple dole whip cupcakesPineapple Dole Whip Cupcakes

Baklava honey cupcakes with mascarpone whipped frosting and topped with a slice of baklava, pistachios, and honey drizzle - www.yummycrumble.comBaklava Cupcakes

Pineapple Coffee Cake with Raspberry Glaze - www.yummycrumble.comPineapple Coffee Cake


    • Kathleen Siegle says:

      You totally need to try it. It’s so worth the over ripened bananas! Who eats those anyway?

  1. Oana says:

    They look so pretty and the flavors you’ve used sound just right for my taste buds. I’m gonna have 1 or 2.. ok, 3 is enough. Well done!

  2. Mir says:

    Guilty pleasures should not feel guilty! Own your obsession with Bravo!
    These cupcakes look incredible. I’m enjoying your hummingbird offerings!

  3. Estrella says:


    I have this in the oven now in an 5 in round cake pan… I am totally burning the outer edges but the center is so runny! Is hummingbird cake supposed to be runny??!


    • Kathleen Siegle says:

      The recipe is for cupakes, but if you bake it in a 9 inch cake pan at 350 for 25-30 minutes it should work. I hope that helps! I think the 5 inch is making it too thick so its not baking through.

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