Hummingbird Cupcakes With Marmalade Frosting Recipe

Name: Hummingbird Cupcakes With Marmalade Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes; 1 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon cinnamon; 3/4 cup superfine sugar; 1/2 cup safflower oil; 2 eggs; 1/2 cup mashed banana; 1 1/2 tablespoons grated orange zest; 1/2 cup shredded carrot; 1/2 cup crushed pineapple, drained; 1/2 cup flaked coconut; Frosting; 1/2 cup sweet butter, softened; 2 1/2 cups powdered sugar, sifted; 2 tablespoons freshly squeezed orange juice; 2 tablespoons orange marmalade

Servings: persons

Cupcakes
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
3/4 cup superfine sugar
1/2 cup safflower oil
2 eggs
1/2 cup mashed banana
1 1/2 tablespoons grated orange zest
1/2 cup shredded carrot
1/2 cup crushed pineapple, drained
1/2 cup flaked coconut
Frosting
1/2 cup sweet butter, softened
2 1/2 cups powdered sugar, sifted
2 tablespoons freshly squeezed orange juice
2 tablespoons orange marmalade

1
Preheat oven to 350u00b0; place 12 paper baking cups in a muffin tin.
2
In a bowl, sift flour, baking powder, and cinnamon.
3
In a bigger bowl, cream the sugar and oil with an electric mixer until light and fluffy.
4
Beat in the eggs slowly; then stir in the dry ingredients in 3 batches.
5
Add in the rest of the ingredients; stir until combined.
6
Spoon the batter into the cups; bake for 20-25 minutes or until test done.
7
Remove pan from oven and cool for 5 minutes; remove cupcakes and cool on wire rack.
8
Make the frosting: beat the butter in a bowl; add in the remaining ingredients; stir to combine.
9
Smear the frosting onto the cupcakes.
10
**May store unfrosted cupcakes in an airtight container for up to 3 days, or freeze for up to 3 months.

1178

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cupcakes, 1 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon cinnamon, and more.

Yes, Hummingbird Cupcakes With Marmalade Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hummingbird Cupcakes With Marmalade Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions