Hummingbird Cupcakes With Marmalade Frosting

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READY IN: 1hr 25mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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