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    Home » Recipes » Cakes

    Published: Apr 27, 2020 by Nicole This post may contain affiliate links.

    Honey Bee Cupcakes with Honey Buttercream

    Jump to Recipe Print Recipe

    These cute little honey bee cupcakes are almost too pretty to eat! The perfect moist honey vanilla cupcakes and honey buttercream frosting recipe to celebrate warm weather and sunshine!

    honey cupcakes topped with honey buttercream frosting sugar bees and honey combs

    These honey cupcakes are so soft and moist that they practically melt in your mouth! The buttercream is so soft, rich and flavorful that it pairs great with the cake.

    While the cupcake itself is a little on the denser side, it is packed with flavor and absolutely delicious!

    These cupcakes are very easy to make, and all of the ingredients were carefully selected to produce a moist and tender cupcake. With a drizzle of honey and a few edible bees on top they look like the perfect summertime or spring dessert!

    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 🍴 Recipe Tips
    • 💭 FAQs
    • 📖 Recipe

    🥘 Ingredients

    For the honey cake cupcakes, you'll need:

    • Butter
    • Sugar
    • Eggs
    • Sour cream
    • All-purpose flour
    • Baking powder
    • Salt
    • Milk
    • Honey
    • Vanilla extract

    For the honey buttercream, you'll need:

    • Honey
    • Powdered sugar
    • Milk
    • Butter
    • Cream cheese

    For the exact amounts needed, please see the recipe card below.

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • Cupcake liners
    • Standard muffin pan
    • Edible bee decorations for cakes
    • Measuring cups
    • Measuring spoons
    • Electric mixer
    • Mixing bowls
    a collage showing how to make honey cupcakes

    🔪 Instructions

    Check out how to make Honey bee cupcakes with honey buttercream with these simple step-by-step instructions:

    How to make cupcakes:

    • Preheat your oven to 350 degrees F.
    • Prepare a muffin pan by adding 12 muffin liners, and set aside.
    • In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
    • In a smaller bowl, whisk together the milk, honey, and vanilla, then set it aside.
    • In the bowl of a stand mixer, or using a bowl and hand mixer, beat together the butter and sugar on medium speed until combined.
    • Add in the eggs, one at a time. Beat well after each addition. Add in the sour cream and mix again. Scrape down the sides of the bowl.
    • Alternatingly, add the flour and wet mixtures, starting and ending with the flour and mixing until combined after each addition.
    • Scoop and fill the muffin liners until they’re ⅔ full.
    • Bake 18-20 minutes until a toothpick comes out clean.
    • Let cupcakes cool for 5 minutes and then remove them from the pan to a wire rack to finish cooling.

    How to make the honey frosting

    1. Beat together the butter and honey until well combined.
    2. Add in the powdered sugar, one cup at a time, beating well after each addition.
    3. Scrape down the sides of the bowl and then add in a teaspoon of milk at a time until consistency is reached (if needed).
    4. Pipe or spread on cupcakes as desired and top with Bee themed garnishes.

    🍴 Recipe Tips

    Make sure that your cupcakes are completely cooled before making the buttercream frosting. If they're even slightly warm, the frosting WILL melt and it won't be pretty. You can make the frosting and then keep it covered in the fridge until ready to use (recommended) because it pipes better when cold.

    Piping the frosting is super easy. You can use a Ziploc bag with the top cut off, or go to your local dollar store or Walmart for a pastry bag and fitted tip. Then you simply, fill and squeeze.

    Pro Tip: Don't overfill the bag, keep it half-filled (or less) then twist and tuck the end of the bag into your palm so nothing escapes from the wrong end.

    💭 FAQs

    Why is there sour cream in these cupcakes?

    If you're not a fan of sour cream, trust me- I was once like you haha. But sour cream is AMAZING in baked goods! You can add up to 1 cup worth into most baked recipes and while the batter gets a little thicker, the cupcakes become moister. It's like a magic trick from the baking gods. Trust me!

    What type of honey should I use?

    There are so many different types of honey out there, and I tried several to figure out how different ones react in these cupcakes. If you want a more prominent honey flavor- use the raw honey. If you want it a little more subtle a clover honey like the kind you get in the bear-shaped honey bottles will do.

    How should I store leftover buttercream frosting?

    Keep your leftover frosting in the fridge in a covered container for up to 1 week. You can also keep it stored the same way in the freezer and it will last up to 3 months! Just make sure to let it thaw for a few hours before using.

    How to store bumble bee cupcakes

    Keep your completed cupcakes stored in a covered airtight Tupperware container in the fridge. They should last up to a few days this way and still taste great.

    a honey bee cupcake with a bite missing with more cupcakes in background

    Other Awesome and Tasty Cake Recipes to Try!

    • Lemon and Raspberry Bundt Cake
    • Earth Day Cupcakes
    • Cake Mix Coffee Cake
    • Cherry Coke Cupcakes
    • Blueberry Sour Cream Coffee Cake
    • Pastel Rainbow Unicorn Cake

    📖 Recipe

    decorated honey bee cupcakes
    Print Recipe
    4 from 2 votes

    Honey Cupcakes with Honey Buttercream Frosting

    A super delicious and moist cupcake with a tender honey buttercream on top. What a great way to celebrate warm weather than with this tasty dessert?
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Servings: 12 cupcakes
    Calories: 412kcal
    Cost Recipe $4.62 / Cupcakes $0.39
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    Equipment

    • Cupcake Liners
    • Muffin Pan
    • Edible bee decorations for cakes
    • Measuring Cups
    • Measuring Spoons
    • Electric Mixer
    • Mixing Bowls

    Ingredients

    • ½ cup butter, softened ($0.75)
    • ½ cup sugar ($0.11)
    • 2 large eggs ($0.16)
    • ¼ cup sour cream ($0.12)
    • 1 ½ cup all purpose flour ($0.12)
    • 1 teaspoon baking powder ($0.02)
    • ½ teaspoon salt ($0.05)
    • ½ cup milk ($0.10)
    • ¼ cup honey ($0.56)
    • 1 teaspoon vanilla extract ($0.02)

    Honey buttercream frosting

    • ¼ cup butter ($0.36)
    • 4 oz cream cheese, softened ($0.99)
    • 4 tablespoon honey ($0.56)
    • 3 cups powdered sugar ($0.69)
    • 1-3 teaspoons milk, if needed ($0.01)

    Instructions

    • Preheat your oven to 350 degrees F and prepare a muffin pan with 12 liners. Set aside.
    • In medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.
    • In a smaller bowl, whisk together milk, honey, and vanilla. Set aside.
    • In the bowl of a stand mixer, or using a bowl and hand mixer, beat together the butter and sugar on medium speed until combined. (About 2-3 minutes).
    • Add the eggs, one at a time. Beat well after each. Add sour cream and mix again. Scrape down sides of the bowl.
    • Alternatingly, add the flour and wet mixtures. Start and end with the flour. Mix until combined after each addition.
    • Scoop and fill muffin liners until they’re ⅔ full.
    • Bake 18-20 minutes until a toothpick comes out clean.
    • Let cupcakes cool 5 minutes before transferring to a rack to finish cooling.
    • Top with honey buttercream frosting and enjoy!

    How to Make Honey Buttercream Frosting

    • In the bowl of a stand mixer, or in a medium sized bowl with an electric hand mixer, cream the butter, cream cheese, and honey until it's well combined.
    • Slowly add in the powdered sugar 1 cup at a time, beating well after each addition.
    • Add in milk as needed (1 teaspoon at a time) until the desired consistency is reached. It's okay if you don't need any milk at all!
    • Make sure you scrape down the sides of the bowl while mixing.

    Notes

    Recipe Tips

    • Make sure that the cupcakes have cooled completely before adding the frosting, or else the frosting will melt.
    • You can make the frosting in advance and keep it in the fridge until ready to use.
    • To pipe the frosting, you can use a Ziploc baggie with the corner snipped off or a frosting bag with a fitted tip. I like the 1M Wilton frosting tips for my cupcakes. If using a bag, do not overfill.
    • You want the bag filled to half or less so that it doesn't leak out of the backside of the baggie.
    • You can use any type of honey, but different ones will give you different flavor results. For a stronger honey flavor, use raw honey, but for a more subtle flavor, use the clover or process honey (like the ones you buy in a bear-shaped container).

    Storage

    • Leftover frosting can be stored in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
    • Cupcakes once frosted should be kept in an airtight container in the fridge for up to a few days (about 3-5).

    Nutritional Information

    Serving: 1cupcake | Calories: 412kcal | Carbohydrates: 63g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 272mg | Potassium: 75mg | Fiber: 1g | Sugar: 50g | Vitamin A: 573IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
    Author NicoleDurham
    Course Dessert
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.
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    I'm Nicole and I am the owner and recipe developer here at Beeyond Cereal. I love saving money and one of the best places to trim expenses is in the kitchen. With this site, we are serving up tasty and frugal homemade dishes that the whole family will enjoy.

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