Skip to main content

Honey Bee Cupcakes



It’s my boss’s birthday, and in recognition I decided to go with a bee theme. Our business name is related to bees, and on our group office chat her screen name is The Queen Bee. Honey Bee cupcakes seemed to fit the bill perfectly!

These cupcakes are tender, sweet and lightly honey-flavored. I added the orange zest to emphasize the floral notes of the orange clover honey I used. The frosting is sweet and easy to pipe into a hive shape to really drive the theme home. I found delightful little candy bees at my local cake decorating shop to put these cupcakes over the top. A drizzle of honey as a finishing touch and I could almost hear busy little bees buzzing!

These are a perfect cupcake to bake this spring for a themed birthday, baby shower, easter party or any fun celebration. Enjoy!



Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cups sugar
1/2 cup softened butter
2 eggs at room temperature
1/4 cup plus 2 tablespoons honey
1 teaspoon freshly grated orange zest
1 teaspoon vanilla bean paste
1/2 cup whole milk at room temperature
2 tablespoons sour cream at room temperature

Frosting:
1 cup softened butter
1/3 cup plus 2 tablespoons honey
1 teaspoon orange juice
4 cups powdered sugar
Extra honey for drizzling
Candy bees


Method:
Preheat the oven to 350 degrees F. place paper liners into 12 muffin pan cups and set aside.

In a bowl, which together the flour, baking powder sand salt.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the honey, sour cream, orange zest and vanilla bean paste. Add the flour mixture and milk in alternating additions.

Divide the batter evenly between the 12 muffin cups. Bake for 18 to 20 minutes. Let the cupcakes cool for 5 minutes in the tins, then remove to a site rack to cool completely before frosting.

In a large bowl, beat together the butter, orange juice and honey until well mixed. Add the powdered sugar and beat at medium speed until the frosting is thick and creamy. 


Place the frosting into a piping bag fitted with a round tip. Pipe the frosting on each cupcake to look like a beehive. Drizzle over extra honey and carefully place your candy bees. Enjoy!


Comments

  1. Prime RecipeJanuary 24, 2021 at 7:23 PM

    It looks yummy...thank you for the recipe..
    Nice content, this article it's very important for my member HDI Community. Thank you

    ReplyDelete

Post a Comment

Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr
Post a Comment
Read more

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of
Post a Comment
Read more

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al
1 comment
Read more