Beehive Cupcakes

Dairy Free
Health score
1%
Beehive Cupcakes
105 min.
12
396kcal

Suggestions


Indulge your sweet tooth with these delightful Beehive Cupcakes, a perfect dairy-free dessert that will buzz with flavor and charm! Whether you're hosting a birthday party, a baby shower, or simply want to treat yourself, these cupcakes are sure to impress. With their rich chocolate base and creamy vanilla filling, each bite is a heavenly experience that combines the best of both worlds.

What makes these cupcakes truly special is their vibrant yellow frosting, reminiscent of a sunny day in a blooming garden. The frosting is not only visually appealing but also adds a delightful sweetness that complements the chocolate perfectly. Topped with adorable honeybee decorations and a drizzle of honey, these cupcakes are a feast for the eyes as well as the palate.

Ready in just 105 minutes and serving 12 people, these Beehive Cupcakes are an excellent choice for gatherings or a fun baking project with family and friends. With a caloric count of 396 kcal per cupcake, you can enjoy this treat without the guilt. So, roll up your sleeves and get ready to create a buzz in your kitchen with this easy and delicious recipe that everyone will love!

Ingredients

  • box betty fun chocolate cupcake mix with creamy vanilla filling betty crocker®
  • 0.5 teaspoon purple gel food coloring yellow
  • 24 oz fluffy frosting white betty crocker®
  • tablespoon honey 

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans).
  2. Place paper baking cup in each of 12 regular-size muffin cups.
  3. Make cupcake mix as directed on box, using water, oil and eggs. Fill muffin cups one-third full with batter, using about 2 tablespoons in each. Squeeze filling pouch 20 times; cut off corner of pouch at cut line. Divide filling evenly among cupcakes, making sure filling does not touch sides of muffin cups. Evenly distribute remaining batter among cupcakes, making sure filling is completely covered.
  4. Bake 24 minutes or until surface of cupcakes appears dry. Cool 20 minutes; remove cupcakes from pan to cooling rack. Cool completely, about 30 minutes.
  5. In medium bowl, stir food color into frosting until bright yellow; spoon into decorating bag fitted with #802 or #6 round tip. Starting at 12 o’clock on outer edge of each cupcake and using constant pressure on bag, pipe frosting clockwise for 6 or 7 rotations, working toward center and ending in tall peak. Decorate with honeybees and drizzle with honey.

Nutrition Facts

Calories396kcal
Protein2.09%
Fat32.76%
Carbs65.15%

Properties

Glycemic Index
7.94
Glycemic Load
17.31
Inflammation Score
-1
Nutrition Score
4.5308695395842%

Nutrients percent of daily need

Calories:396.4kcal
19.82%
Fat:14.8g
22.77%
Saturated Fat:2.86g
17.87%
Carbohydrates:66.22g
22.07%
Net Carbohydrates:65.35g
23.76%
Sugar:51g
56.67%
Cholesterol:0mg
0%
Sodium:401.4mg
17.45%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:3.96mg
1.32%
Protein:2.13g
4.26%
Vitamin B2:0.23mg
13.5%
Phosphorus:107.48mg
10.75%
Iron:1.72mg
9.54%
Vitamin E:1.27mg
8.45%
Vitamin K:8.74µg
8.32%
Copper:0.14mg
7.23%
Folate:26.89µg
6.72%
Selenium:4.53µg
6.48%
Calcium:55.81mg
5.58%
Vitamin B1:0.07mg
4.46%
Magnesium:17.52mg
4.38%
Manganese:0.08mg
4.08%
Potassium:138.99mg
3.97%
Vitamin B3:0.7mg
3.51%
Fiber:0.87g
3.47%
Zinc:0.33mg
2.21%