Hummingbird Cupcakes with Cream Cheese Frosting
Our modern twist on the iconic Southern dessert features the same banana-pineapple spice cake flavor in cupcake form instead of towering layer cake. Decorate with a lamb or bunny face for Easter or pipe on a simple swirl at other times of year.
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Recipe Summary
Hummingbird Cupcakes with Cream Cheese Frosting
Ingredients
Directions
For a bunny face:
For the bunny ears: Pipe two dots using a piping bag with a large round tip. Using an offset spatula, pull frosting down; add a second pink layer on top of the white one.For the face: Pipe a circle using a large round tip for face; add eyes, nose, and mouth using a small round tip. Press in white sprinkle whiskers.
For a lamb face:
Frost the top and add a woolly trim: Use a piping bag and star tip to make a ruffly border around the edge. If you don't have a star tip, make curly loops using a small open tip or plastic bag.Finish the face: For the ears, pipe pink icing onto a mini marshmallow cut in half and press into the frosting. Use a small round tip to pipe on the eyes and nose.
For a basic frosting:
Halve the frosting recipe if you won't be decorating the cupcakes.
Piping Bag Hack
You don't have to use a pastry bag for these frosting finishes. In a pinch, a resealable plastic bag stands in. Snip off a corner -- large or small, depending on the tip you're replacing.