Moist and tender Hummingbird Cake Cupcakes with Sour Cream Frosting. A classic southern favorite loaded with bananas, pineapple, coconut and nuts.
You know you’re a southern cook if…
Baking a ham is done on a weekly basis, instead of an annual basis. (Preferably on Sundays.)
You know how to season a cast iron skillet, and keep it seasoned.
You aren’t afraid to cook with butter. In fact, the more the better.
You’ve got a hand-written grandma-approved Hummingbird Cake Recipe in your kitchen diary. (Ahem… and you know what a kitchen diary is.)
Don’t worry… If these things don’t apply to you, and you live in the south, I can help you check the latter two off your list here and now. (I can also help with seasoning cast iron and baked hams, but you’ll have to jump over to another post.)
If you aren’t a southerner, that’s ok too. Just know, there are a few things you’ve probably been missing out on.
Like Hummingbird Cake.
So what is Hummingbird Cake?
Have no fear. There are no birds in the recipe, only chunky ingredients like ripe bananas, pineapple, coconut, and pecans. It’s sort of like a carrot cake… minus the carrots, add fruit.
Although I’ve heard several theories on how this moist decadent cake got its name, the one I like best came from a granny I met when we first moved to North Carolina.
She told me, “It’s called hummingbird cake, Sugar, because it’s as sweet as nectar. It’s a southern thang!”
Well I love southern thangs. Truly.
So I’ve taken a classic hummingbird cake recipe and altered it ever so slightly, to make “Hummingbird Cake” Cupcakes with Sour Cream Frosting.
The first change I made was to use butter instead of oil.
Here in the south, hummingbird cake is usually thought of as an
oil “ol” cake. However, when you shrink it down to cupcake size, with frosting on top, instead of sandwiched between multiple layers, butter greatly improves the flavor and overall golden color.
I also reduced the sugar a bit. Believe it or not, the original granny-given recipe called for a lot more. Yet, I prefer less sweetness in the cake when you’re piling frosting on top.
Finally, I made a sour cream based frosting instead of a cream cheese frosting like most traditional recipes.
Don’t get me wrong, I adore cream cheese frosting.
Yet, this sour cream frosting provides a bit more tang and is ultra soft and silky. It’s the perfect compliment to the Hummingbird Cake Cupcakes.
You are going to love these Hummingbird Cake Cupcakes with Sour Cream Frosting!
And you’ll feel like a southerner making and eating them, whether you are one or not. And that, my friends, is a good thang.
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