Hummingbird Cupcakes: A Sweet Treat Fit for a Summertime Feast.

Hummingbird Cupcakes – the perfect sweet tooth satisfaction! These delicious little cupcakes are coated in a frosting made from egg whites, and they're topped with a freshly frosted hummingbird nose.

I was perusing Pinterest when I saw a post about hummingbird cupcakes, and I was instantly intrigued. I had never heard of this recipe before, but I decided to give it a try.

The cupcakes are actually pretty easy to make, and the results are amazing. I was surprised at how delicious they were. The cupcakes are topped with a pairing of chocolate and strawberry icing, and they are absolutely stunning. The icing is slightly sweet and rich, and it perfectly complements the flavors of the cupcakes.

I think hummingbird cupcakes are the perfect dessert, and I am definitely going to make them again. They are definitely something different and unique, and I think everyone should try them.

How to make hummingbird cupcakes?

1. Preheat oven to 350 degrees F (175 degrees C). In a small bowl, combine 2 cups (250 grams) flour, 2 teaspoons baking powder, and salt. Stir in 1/4 cup (60 ml) sugar, 1/2 cup (120 ml) oil, and 1/2 cup (120 ml) water. Set aside.
2. In a large bowl, combine 3/4 cup (180 ml) sugar, 3/4 cup (180 ml) water, 1/2 cup (120 ml) oil, and 1/2 cup (120 ml) flour mixture. Mix well.
3. In a small bowl, combine 1/4 cup (60 ml) water and 1/4 cup (60 ml) vegetable shortening. Set aside.
4. Use a pastry bag fitted with a large star tip to pipe dough mounds onto greased cupcake pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool on pans for a few minutes; carefully remove to wire racks to cool completely.

How do I frost hummingbird cupcakes?

1. For the frosting, in a large bowl, using an electric mixer, beat 1/4 cup (60 ml) butter on medium speed until creamy.Beat in 1/4 cup (60 ml) at room temperature, 1/2 cup (120 ml) light corn syrup, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Stir in 2 cups (480 ml) powdered sugar until smooth.
2. Frost cupcakes with a smooth frosting.

Hummingbird Cupcakes

Servings1 people
Hummingbird Cupcakes – the perfect sweet tooth satisfaction! These delicious little cupcakes are coated in a frosting made from hummingbird egg whites, and they’re topped with a freshly frosted hummingbird nose.


  • Pinch grated nutmeg
  • 1.5 cups all-purpose flour
  • 1/4 cup applesauce
  • 1/2 teaspoon baking soda
  • 6 tablespoons butter, softened
  • 1/2 teaspoon cinnamon
  • 8 ounces cream cheese, softened
  • 4 ounces crushed pineapple, undrained
  • 1 egg
  • 1/4 teaspoon ground cardamom
  • 3/4 cup mashed banana
  • 1.5 tablespoons olive or vegetable oil
  • 1/2 cup pecans, chopped
  • 1 cup powdered sugar, more to taste
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup sugar


  • Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake papers.
  • In a large bowl, whisk together flour, sugar, baking soda, cinnamon, salt, cardamom, and nutmeg. Set aside.
  • In another bowl, whisk together egg, applesauce, oil, banana, pineapple, and vanilla. Pour into dry ingredients and stir until well combined. Stir in pecans, if using.
  • Scoop batter into prepared pan, filling cups about 3/4 full.
  • Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Let cool in pan briefly, then remove to a wire rack to cool completely.
  • To make the frosting, using a hand mixer, beat together cream cheese and butter until smooth. Add vanilla and powdered sugar and beat until light and fluffy, adding more sugar as desired. Pipe onto cooled cupcakes and top with a pecan half, if desired.

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Ava Gardner
Ava Gardner

Hi! My name is Ava and I love baking. I love the process of creating something from nothing, and the satisfaction of taking a bite of something I made myself. I love trying new recipes and experimenting with different flavors. Baking is my form of self-care; it's how I relax and unwind after a long day. That's why I founded!

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