Tested till perfect Beehive Cupcakes
Beehive Cupcakes
Photography by Jeff Coulson/TC Media

Beehive Cupcakes

Playful honey-sweetened cakes topped with creamy icing make tasty beehives. Busy buzzing bees fly around them just waiting to be snatched by sticky fingers. You can buy honeycomb at health food stores.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: Family Fun Guide, Summer 2013

Recipe5 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 1 hour
  • Portion size 12 cupcakes


  • 24 24black jelly beans
  • 2 oz 2ozyellow chocolate coating wafers, (such as Merckens), melted
  • 48 48almond slices
  • 12 pieces (1/2 inch/1 cm) 12pieces (1/2 inch/1 cm)honeycomb


  • 1/2 cup 1/2cupunsalted butter, softened
  • 2/3 cup 2/3cupgranulated sugar
  • 1/3 cup 1/3cupliquid honey
  • 2 2eggeggs
  • 1 tsp 1tspvanilla
  • 1-1/2 cups 1-1/2cupsall-purpose flour
  • 1-1/2 tsp 1-1/2tspbaking powder
  • 1/4 tsp 1/4tspsalt
  • 3/4 cup 3/4cupmilk


  • 1/2 cup 1/2cupcream cheese
  • 1/3 cup 1/3cupunsalted butter, softened
  • 1 tsp 1tspvanilla
  • 3-1/2 cups 3-1/2cupsicing sugar
  • 1/3 cup 1/3cupwhipping cream, (35%)
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Cupcakes: In large bowl, beat butter with sugar until fluffy; beat in honey. Beat in eggs, 1 at a time; beat in vanilla.

Whisk together flour, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon into 12 paper-lined muffin cups.

Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out clean, 20 to 22 minutes. Remove from pan; let cool on rack. (Makeahead: Store in airtight container for up to 24 hours.)

Insert toothpick into centre of each jelly bean for stand. Using another toothpick, draw about 3 yellow stripes with coating chocolate around each jelly bean; draw on eyes and mouth, if desired. Using chocolate, stick on 2 almond slices as wings. Refrigerate on waxed paper–lined plate until set, about 10 minutes.

Icing: In bowl, beat together cream cheese, butter and vanilla until smooth; beat in sugar and cream until smooth and fluffy. Using pastry bag fitted with large plain tip, pipe icing onto cupcakes. Insert bees into tops. Garnish with honeycomb pieces. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Nutritional Information Per cupcake: about

cal 505 pro 5g total fat 22g sat. fat 12g
carb 74g dietary fibre 1g sugar 59g chol 85mg
sodium 145mg potassium 109mg

% RDI:

calcium 6 iron 9 vit A 20 folate 14
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