Fruity and very moist, these cupcakes are delicious! Some people say the cake got it’s name from:
“…the sweetness, which is supposed to be reminiscent of the sweet liquid that attracts hummingbirds to their feeders.”
while others say:
“This southern classic takes its name from the fact that it tastes so good, you’ll ‘hum’ when you eat it.”
The recipe is another from The Crabapple Bakery Cupcake Cookbook; I halved the amounts again. I made 16 cupcakes, using pineapple I crushed into pieces myself. I omitted the ginger, as I didn’t have any on hand. It’s an easy one-bowl recipe that cooks in about 20 minutes. Hummingbird cakes are usually topped with cream cheese frosting and coconut. This is the first time I have baked or eaten hummingbird cake, so I can’t compare the recipe to others for the same dessert.
I packaged four cupcakes in a Wilton box to give to my cousin tomorrow as a small thank-you gift, we’ll see what she thinks of them!