How to make Vegan Hummingbird Cupcakes recipe

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These vegan hummingbird cupcakes are a delicious and unique twist on a classic. Made with vegan ingredients, these cupcakes are moist and fluffy, with a hint of pineapple and banana. The cream cheese frosting is the perfect topping for these cupcakes, adding a sweet and tangy flavor. Enjoy these vegan hummingbird cupcakes as a special treat or for a special occasion. They are sure to be a hit with everyone!


Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the vegan butter and sugar until light and fluffy. Add the vanilla extract, mashed banana, and crushed pineapple and mix until combined.
Add the dry ingredients to the wet ingredients in two batches, alternating with the almond milk. Mix until just combined.
Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting.

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