Honeybee Mini Orange Cupcakes

Dairy Free
Honeybee Mini Orange Cupcakes
135 min.
72
55kcal

Suggestions


Indulge in the delightful sweetness of our Honeybee Mini Orange Cupcakes, a perfect treat for any occasion! These charming little desserts are not only dairy-free but also bursting with zesty orange flavor that will tantalize your taste buds. With a light and fluffy texture, each cupcake is a bite-sized wonder that brings a smile to everyone’s face.

Imagine the joy of serving these adorable mini cupcakes at your next gathering or celebration. Their vibrant orange hue, enhanced by a touch of yellow food coloring, makes them visually appealing, while the honey-infused frosting adds a luscious sweetness that perfectly complements the citrus notes. The playful design, featuring marshmallow wings and black decorating gel stripes, transforms each cupcake into a cute little bee, making them a hit with both kids and adults alike!

With a total of 72 servings, these cupcakes are ideal for parties, picnics, or simply as a delightful dessert to enjoy at home. The preparation is straightforward, allowing you to whip up a batch in just over two hours. So gather your ingredients, preheat your oven, and get ready to create a buzz with these irresistible Honeybee Mini Orange Cupcakes that are sure to become a favorite in your dessert repertoire!

Ingredients

  • box cake mix yellow
  • teaspoon orange zest grated
  • teaspoons orange juice fresh
  • 12 oz fluffy frosting white
  • 0.5 cup honey 
  • 0.3 teaspoon purple gel food coloring yellow
  • oz decorating gel black
  • 36  marshmallows miniature

Equipment

  • bowl
  • frying pan
  • oven
  • hand mixer
  • toothpicks
  • muffin liners
  • kitchen scissors

Directions

  1. Heat oven to 350°F.
  2. Place mini paper baking cup in each of 24 mini muffin cups.
  3. Make cake mix as directed on box, using water, oil and eggs. Stir orange peel and orange juice into batter. Fill muffin cups three-fourths full. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.)
  4. Bake 15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely. Repeat with remaining batter to make an additional 48 mini cupcakes.
  5. In medium bowl, beat frosting, honey and food color with electric mixer on high speed until blended. Frost cupcakes. Use black decorating gel to pipe bees’ stripes. With dampened kitchen scissors, cut miniature marshmallows in half. Arrange marshmallows on cupcakes for bees’ wings.

Nutrition Facts

Calories55kcal
Protein2.03%
Fat15.72%
Carbs82.25%

Properties

Glycemic Index
2.89
Glycemic Load
2.57
Inflammation Score
-1
Nutrition Score
0.65739129621374%

Flavonoids

Hesperetin
0.02mg

Nutrients percent of daily need

Calories:54.56kcal
2.73%
Fat:0.97g
1.49%
Saturated Fat:0.26g
1.61%
Carbohydrates:11.38g
3.79%
Net Carbohydrates:11.28g
4.1%
Sugar:8.24g
9.16%
Cholesterol:0mg
0%
Sodium:61.35mg
2.67%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.28g
0.56%
Phosphorus:23.27mg
2.33%
Vitamin B2:0.03mg
1.87%
Calcium:15.51mg
1.55%
Folate:5.38µg
1.34%
Vitamin B1:0.02mg
1.15%