Hummingbird Cupcakes With Marmalade Frosting

Total Time
1hr 25mins
Prep 1 hr
Cook 25 mins

A cupcake version of a classic southern recipe

Ingredients Nutrition

Directions

  1. Preheat oven to 350°; 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.

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