Eggless Hummingbird Cupcakes are everything you didn’t know you needed—moist, fruity, and filled with cozy spice in every bite! Packed with ripe bananas, juicy crushed pineapple, and crunchy pecans, these cupcakes take all the best parts of the classic Southern cake and wrap them up in a sweet little handheld treat.
Trust me, Eggless Hummingbird Cupcakes are the perfect crowd-pleaser. Topped with tangy cream cheese frosting and a sprinkle of chopped nuts, they’re great for birthdays, springtime parties, brunch with friends… or honestly, just a Tuesday afternoon. No eggs, no fuss, and everyone will be asking for seconds.
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Emily’s Thoughts On The Recipe
These cupcakes feel like sunshine in every bite. I originally made them for a spring brunch with friends here in Morocco, and I swear—everyone asked for the recipe before dessert was even over. William helped mash the bananas (and may have stolen a few pecans), and even Amelia asked for “just one more”… twice.
What I love most is that they’re so easy to make, and yet they taste like something from a fancy bakery. The tangy cream cheese frosting + all that fruity warmth = total magic. These Eggless Hummingbird Cupcakes are now officially on our family’s “repeat forever” list. Trust me—you’ll want them there too.
Why You’ll Love These Eggless Hummingbird Cupcakes
✅ Egg-Free & Allergy-Friendly: No eggs needed, so they’re perfect for anyone with an egg allergy or for egg-free baking days.
✅ Tropical Flavor Bomb: Banana, pineapple, and pecans bring a cozy, fruity combo that’s sweet, spiced, and just a little nutty.
✅ Moist, Fluffy, and Tender: Thanks to oil, banana, and pineapple, these cupcakes stay soft and never dry out.
✅ No Mixer Required: Just a few bowls and a whisk—no fancy equipment here!
✅ Perfect for Any Occasion: From spring parties to baby showers or just-because baking, they’re always a hit.
✅ Super Customizable: Swap the nuts, change the frosting, or add coconut if you’re feeling extra.
Ingredients You’ll Need (No Exact Quantities)
Want the full list with exact amounts? You’ll find everything in the recipe card at the bottom of this post. Just scroll when you’re ready!
You won’t believe how simple these Eggless Hummingbird Cupcakes are to whip up. Everything you need is probably already in your pantry or fridge—and if not, I’ve got easy swaps covered.
Dry Ingredients
- All-purpose flour : The classic base for a soft, fluffy crumb. You can use a gluten-free blend if needed!
- Baking powder & baking soda : Our secret duo for rise and lightness. Make sure they’re fresh!
- Ground cinnamon, allspice, and nutmeg : These cozy spices bring warmth and balance to the tropical fruit.
- Salt : Just a pinch to bring all the flavors to life.
Wet Ingredients
- Ripe mashed bananas : The riper, the better! Brown, spotty bananas give the best sweetness and texture.
- Crushed pineapple (with a little juice) : Adds moisture, flavor, and that signature tropical zing.
- Neutral oil : I usually go with canola or vegetable oil. Keeps everything tender and moist without any weird flavor.
- Milk (or non-dairy milk) : Almond, oat, soy—they all work! Just make sure it’s unsweetened.
- Apple cider vinegar : Trust me on this. It reacts with the baking soda and makes the cupcakes super light and fluffy.
- Granulated sugar & brown sugar : The combo gives depth, richness, and that soft texture we love.
- Pure vanilla extract : A splash of vanilla brings it all together.
Add-Ins
- Chopped pecans : Totally classic in Eggless Hummingbird Cupcakes. You can toast them for extra flavor or swap with walnuts, sunflower seeds, or leave them out for a nut-free version.
For the Cream Cheese Frosting
- Cream cheese : Use regular or dairy-free cream cheese—it needs to be soft but not too melty.
- Butter : Same deal: regular or vegan. Make sure it’s room temp!
- Powdered sugar : For that fluffy, sweet finish.
- Vanilla extract : Just a little for extra flavor.
- Pinch of salt : Balances the sweetness beautifully.
How to Make Eggless Hummingbird Cupcakes
These Eggless Hummingbird Cupcakes are super simple to make, no mixer required! Follow these steps, and you’ll have a batch of fruity, fluffy cupcakes ready to impress in no time.
Preheat & Prep: Preheat your oven to 350ºF (180ºC) and line a cupcake pan with paper liners. If you’re out of liners, a light greasing with oil works just fine!
Mix Dry Ingredients: In a large bowl, whisk together: all-purpose flour, baking powder, baking soda, salt, ground cinnamon, allspice, and nutmeg. Set that cozy spice blend aside — it smells amazing already, right?
Mix Wet Ingredients: In a separate bowl, mash your ripe bananas until smooth. Then stir in: granulated sugar and brown sugar, neutral oil, plant-based or regular milk, apple cider vinegar, crushed pineapple (with just a bit of juice), and vanilla extract. It’ll look a little chunky, but don’t worry — that’s all part of the magic.
Combine: Pour the dry mix into the wet mix and gently stir until everything is just combined. No overmixing here — we want these Eggless Hummingbird Cupcakes to stay light and fluffy! Fold in your chopped pecans (or your swap of choice).
Fill & Bake: Scoop the batter into your cupcake liners, filling each one about 2/3 full. Bake for 20 to 24 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Frosting: In a bowl, beat together softened cream cheese and butter until smooth and creamy. Add a splash of vanilla, a pinch of salt, and powdered sugar. Keep mixing until it’s light, fluffy, and irresistible. Chill if it gets too soft!
Decorate: Once the cupcakes are completely cool, frost each one generously. Top with a sprinkle of chopped pecans — or place a pretty pecan half on top if you’re feeling fancy.
Boom! Your Eggless Hummingbird Cupcakes are ready to steal the show.
Eggless Hummingbird Cupcakes
INGREDIENTS
For the Cupcakes:
- 1 ½ cups 210 g all-purpose flour
- 2 teaspoons 8 g baking powder
- ½ teaspoon 3 g baking soda
- ½ teaspoon 2 g salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ½ cup 100 g mashed ripe banana (about 1 large banana)
- ½ cup 120 g milk of choice (regular or non-dairy)
- 1 ½ teaspoons 7.5 g apple cider vinegar
- ½ cup 120 g neutral oil (canola, vegetable, or sunflower)
- ¼ cup 50 g granulated sugar
- ¼ cup 50 g light brown sugar
- 4 oz 113 g crushed pineapple (with juice)
- 1 teaspoon 5 g vanilla extract
- 1 cup 125 g chopped pecans (plus more for topping)
For the Cream Cheese Frosting:
- 8 oz 226 g cream cheese, softened
- ½ cup 115 g unsalted butter, softened
- 1 teaspoon 5 g vanilla extract
- ¼ teaspoon salt
- 3 cups 360 g powdered sugar
INSTRUCTIONS
- Preheat your oven to 350ºF (180ºC) and line a cupcake pan with paper liners so you’re all set to bake.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg until well combined, then set the bowl aside for a moment.
- In another bowl, mash the banana with a fork until smooth. Add the milk, apple cider vinegar, oil, granulated sugar, brown sugar, crushed pineapple (with the juice!), and vanilla extract. Stir everything together until fully combined and slightly creamy.
- Pour the dry ingredients into the wet mixture and gently mix until you don’t see any more dry streaks. Then fold in the chopped pecans until they’re evenly distributed in the batter.
- Spoon the batter into your cupcake liners, filling each one about ⅔ full so they have room to rise.
- Bake for 20 to 24 minutes, or until the tops look golden and a toothpick inserted into the center of a cupcake comes out clean. Let the pan cool on a wire rack for 5 minutes, then carefully lift out the cupcakes and let them finish cooling on the rack until they reach room temperature—about an hour.
🎂 Cream Cheese Frosting
- In a large bowl, use a handheld or stand mixer fitted with the paddle attachment to beat the softened cream cheese and butter together on high speed for about 3 minutes, or until smooth and creamy.
- Add the vanilla and salt, then mix just until blended. Reduce the speed to low and slowly add the powdered sugar. Once it’s mostly incorporated, turn the mixer up to high and beat for another 2 to 3 minutes until the frosting is light and fluffy. If it’s a little too soft, you can add a bit more powdered sugar to thicken it up.
🧁 Decorate the Cupcakes
- Once the cupcakes are fully cooled, go ahead and frost them however you like—pipe tall swirls, spread with a butter knife, or dollop generously with a spoon. Top with a sprinkle of chopped pecans or a single pretty pecan half. For best results, frost close to serving time to keep everything fresh and picture-perfect!
NOTES
- Make-Ahead Friendly: You can bake the cupcakes a day in advance and store them (unfrosted) in an airtight container at room temperature. Frost them the day you plan to serve for the freshest flavor and texture. The cream cheese frosting can also be made ahead and stored in the fridge for up to 4 days.
- Storage Tips: Frosted cupcakes should be stored in the refrigerator and enjoyed within 3 days. Unfrosted cupcakes can be wrapped individually and frozen for up to 2 months—just thaw and frost when ready!
- Nut-Free Option: If you’re baking for someone with allergies, feel free to skip the pecans or replace them with toasted coconut, sunflower seeds, or even chopped dried fruit.
- Want More Eggless Treats? Try my fruity and flavorful Eggless Carrot Banana Muffins for a cozy breakfast bake, my springtime favorite Eggless Cadbury Mini Egg Brownies for a fudgy chocolate fix, or this dreamy Eggless Strawberry Crunch Cake if you’re craving something nostalgic and fun!
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Nutrition
Food Allergy Swaps
One of the things I love most about these Eggless Hummingbird Cupcakes is how easy they are to adapt for different dietary needs. Whether you’re baking for someone with allergies, sensitivities, or just trying to use what’s in the pantry, there’s always a way to make this recipe work—without sacrificing flavor or texture. Let’s break it down:
Dairy-Free Option
Going dairy-free? These cupcakes are super easy to make without any dairy at all. Just use a non-dairy milk like oat, soy, or almond—whichever one you love or already have on hand. For the frosting, swap in your favorite vegan cream cheese and plant-based butter.
I’ve tested them with oat milk and vegan butter, and the results were still rich, creamy, and perfectly smooth. Honestly, no one could even tell the difference. The cupcakes were just as moist and flavorful, and that tangy cream cheese frosting still hit all the right notes.
Gluten-Free Option
Need to skip the gluten? Don’t worry—these Eggless Hummingbird Cupcakes can handle it. Just use a gluten-free 1:1 baking flour blend that includes xanthan gum. That part’s important—it helps the cupcakes hold together and keeps them from crumbling.
I recommend brands like Bob’s Red Mill or King Arthur’s gluten-free mix. You’ll still get a soft, fluffy crumb and all that cozy banana-pineapple flavor, just without the wheat.
Nut-Free Option
Making these for someone with a nut allergy? Easy fix. Just leave out the pecans altogether, or swap them for something safe and crunchy like sunflower seeds or pumpkin seeds. I’ve even tried them with toasted coconut flakes for a little texture, and it totally worked.
The classic version uses pecans (and trust me, they’re delicious), but skipping them won’t take away from the overall yumminess. These Eggless Hummingbird Cupcakes are all about the tropical fruit, warm spices, and that dreamy frosting—nuts are just a bonus.
No matter how you tweak the recipe, it still delivers those soft, moist, flavor-packed bites every single time. That’s the beauty of a flexible cupcake, right?
Tips for Perfect Eggless Hummingbird Cupcakes
Want bakery-style results from your home kitchen? These tips will help you bake the fluffiest, fruitiest, most irresistible Eggless Hummingbird Cupcakes every single time. Whether you’re a weekend baker or just starting out, here’s everything I’ve learned from testing (and retesting!) these little cuties to perfection:
1. Use Room Temperature Ingredients
This one makes such a big difference! Cold ingredients don’t mix as smoothly and can mess with the texture. Before you start, let your milk, cream cheese, and butter come to room temperature. The batter will come together like a dream, and the frosting will whip up light and creamy instead of clumpy or greasy.
2. Ripe Bananas = Maximum Flavor
Don’t even think about using under-ripe bananas. For that signature sweet, rich banana flavor, you want those spotty, slightly squishy bananas you forgot about on the counter. The darker they are, the sweeter and more flavorful your Eggless Hummingbird Cupcakes will be.
3. Don’t Overmix the Batter
Once you combine the wet and dry ingredients, go easy. Stir just until everything is combined—no more! Overmixing develops the gluten in the flour, which can lead to dense, tough cupcakes. And nobody wants that. We’re going for soft, fluffy, melt-in-your-mouth perfection here.
4. Don’t Drain All the Pineapple Juice
You want a little juice in there for added moisture! Don’t go pouring the can down the sink—just scoop the crushed pineapple into your measuring cup and include some of the juice. It keeps the cupcakes extra tender and adds that tropical kick we love.
5. Don’t Skip the Vinegar
I know it sounds strange, but that little splash of apple cider vinegar is key in eggless baking. It reacts with the baking soda to create lift, helping your cupcakes rise beautifully without eggs. And no, you won’t taste it—promise!
6. Keep an Eye on Your Oven
Every oven runs a little differently. I recommend checking your Eggless Hummingbird Cupcakes around the 20-minute mark. If the tops are golden and a toothpick comes out clean, they’re done. And be sure not to open the oven too early—steam is your friend here.
7. Let Them Cool Before Frosting
This is tough, I know. But don’t rush it! If your cupcakes are even a little warm, the cream cheese frosting will melt into a gooey mess (unless you’re into that kind of thing). Let them cool completely on a wire rack before decorating.
Variations & Additions for Eggless Hummingbird Cupcakes
One of the best things about these Eggless Hummingbird Cupcakes? They’re super flexible and easy to customize depending on your mood, the season, or what’s in your pantry. Whether you want to get fancy or keep things simple, here are some fun ways to switch things up:
Make Them Mini
Hosting a party or baking for little hands? Turn these into mini Eggless Hummingbird Cupcakes! Just use a mini cupcake pan and reduce the baking time to about 10–12 minutes. They’re adorable, easy to serve, and dangerously poppable.
Make a Layer Cake
Yes, you can absolutely turn this recipe into a full cake! Double the batter and bake it in two 8-inch round cake pans. It bakes up beautifully into a moist, tender layer cake that’s perfect for birthdays, brunches, or spring celebrations. Just be sure to increase the bake time to 28–30 minutes and keep an eye on the center with a toothpick.
Add Some Coconut
Want even more tropical vibes? Stir in ½ cup of shredded coconut to the batter. It adds sweetness, a little chew, and pairs beautifully with the pineapple and banana. You can also sprinkle toasted coconut on top of the frosting for an extra flair.
Frosting Twists
While classic cream cheese frosting is a dreamy match for these Eggless Hummingbird Cupcakes, feel free to get creative!
- Add a splash of pineapple juice for a fruity kick
- Mix in coconut extract for a tropical edge
- Lighten it up with a whipped cream frosting for warm-weather events
Trust me—no matter how you frost them, they’re gonna be delicious.
Add a Surprise Inside
Feeling playful? Try adding a teaspoon of pineapple jam or banana curd to the center of each cupcake after baking (use a piping tip or a small spoon to make a hole). It’s a sweet little surprise that takes these cupcakes over the top!
Storage & Make-Ahead Tips
The beauty of these Eggless Hummingbird Cupcakes is that they hold up beautifully, whether you’re prepping for a party or saving a few for a cozy afternoon treat. Here’s how to store and make them ahead without losing any of that fluffy, fruity magic:
Store (Short-Term)
If your cupcakes are already frosted, place them in an airtight container and store them in the fridge for up to 3 days. The cream cheese frosting stays fresh and delicious, and the cupcakes stay nice and moist.
Just remember to bring them back to room temperature before serving—nobody loves a cold cupcake.
Freeze (Long-Term)
Want to stash some away for later? You totally can!
- Unfrosted cupcakes freeze like a dream. Once they’ve cooled completely, wrap them individually in plastic wrap, then pop them in a freezer-safe bag or container.
- They’ll keep for up to 2 months in the freezer.
- When you’re ready to enjoy, just thaw them at room temp, frost, and devour.
Tip: I don’t recommend freezing already-frosted cupcakes unless you’re okay with the frosting losing a bit of its smooth texture.
Make-Ahead Friendly
Planning a big event? You can make the cupcakes 1–2 days in advance, keep them covered at room temp (unfrosted), then frost them the morning of your event. Or freeze them and frost the day of—easy peasy!
Cream cheese frosting can also be made ahead and stored in the fridge for up to 4 days. Just give it a quick mix before using to fluff it back up.
Whether you’re making them today or saving them for a special moment, these Eggless Hummingbird Cupcakes are as low-stress as they are delicious. Boom—cupcake prep, conquered!
Frequently Asked Questions About Eggless Hummingbird Cupcakes
Are Lola cupcakes eggless?
Some Lola’s Cupcakes do offer eggless options, especially their classic vanilla and chocolate flavors. But always double-check the label or ask in-store to be sure. If you’re craving something sweet and egg-free at home, these Eggless Hummingbird Cupcakes are a delicious homemade option—and honestly, way more fun to make!
What is the flavor of the hummingbird cupcake?
Hummingbird cupcakes are a tropical flavor dream! They’re sweet and fruity from the banana and pineapple, warm and cozy thanks to the cinnamon and spice, and topped with a tangy, rich cream cheese frosting. Think banana bread meets spice cake with a tropical twist—all packed into one perfect little cupcake.
What’s the difference between carrot cake and hummingbird cake?
Great question! Both are warmly spiced, super moist, and often topped with cream cheese frosting—but they’re not twins.
Carrot cake is made with shredded carrots (sometimes nuts or raisins), and it has a more earthy-sweet flavor.
Hummingbird cake, and of course Eggless Hummingbird Cupcakes, use banana and pineapple for a fruity, tropical vibe with a softer, more tender crumb.
They’re both delicious… but I’m Team Hummingbird all the way.
What is the secret to super moist cupcakes?
Oh, I love this one. The secret? A few small things working together:
Use ripe bananas and crushed pineapple (with a bit of juice!) for natural moisture.
A splash of apple cider vinegar adds tenderness in eggless baking.
Don’t overmix your batter—it can make the cupcakes dense.
And finally, oil instead of butter helps lock in moisture and keeps your Eggless Hummingbird Cupcakes soft and fluffy for days.
Moist, tender cupcakes every single time. Trust me on this!
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