Hummingbird Cupcakes With Marmalade Frosting

A cupcake version of a classic southern recipe

• Ready In: 1 hr 25 mins
• Yields: 12 cupcakes, about

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

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.