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Bee cupcakes decorated with yellow frosting, black stripes, and cute bee toppers on vanilla cupcakes displayed on a white tray

Bee Cupcakes with Yellow Frosting Fun Party Treat - Cute, Bright, and Easy

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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 Cupcakes

Ingredients
  

  • 1 1/2 cups (195 g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 1/4 cup (60 ml) neutral oil (canola or vegetable)
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/2 cup (120 ml) whole milk, room temperature
  • 1/4 cup (60 ml) sour cream or plain yogurt, room temperature
  • 1 cup (230 g) unsalted butter, softened
  • 3 1/2–4 cups (420–480 g) powdered sugar, sifted
  • 2–3 tbsp heavy cream or milk
  • 1 tsp pure vanilla extract
  • Pinch of salt
  • Yellow gel food coloring
  • Dark chocolate or semi-sweet chocolate chips (mini size for eyes)
  • Melted dark chocolate (or chocolate decorating gel) for stripes
  • Sliced almonds for wings (or white chocolate chips cut in half)
  • Optional: white sprinkles or sugar pearls for accents

Instructions
 

  • Prep the pans and oven: Line a 12-cup muffin tin with paper liners. Preheat the oven to 350°F (175°C). Make sure wet ingredients are at room temperature for a smoother batter.
  • Whisk dry ingredients: In a medium bowl, whisk flour, baking powder, and salt. Set aside.
  • Cream and combine: In a large bowl, beat the butter and both sugars until light and fluffy, about 2 minutes. Mix in the oil until combined. Add eggs one at a time, then vanilla, scraping the bowl as needed.
  • Finish the batter: Stir the sour cream into the milk. Add the dry ingredients to the butter mixture in two additions, alternating with the milk mixture. Mix just until combined. Do not overmix.
  • Fill and bake: Divide the batter evenly among liners, about two-thirds full. Bake 16–19 minutes, or until the tops spring back and a toothpick comes out clean. Cool in the pan 5 minutes, then transfer to a rack to cool completely.
  • Make the frosting: Beat the softened butter until creamy. Gradually add powdered sugar, 1 cup at a time, beating on low at first, then medium. Add vanilla, a pinch of salt, and 2 tablespoons cream. Beat until fluffy, 2–3 minutes. Adjust texture with more sugar (thicker) or cream (softer).
  • Tint the frosting: Add yellow gel food coloring a little at a time until you reach a bright, bee-like yellow. Gel color keeps the frosting thick and vibrant.
  • Frost the cupcakes: Transfer frosting to a piping bag fitted with a large round or star tip. Pipe a generous swirl on each cooled cupcake. You can also spread with an offset spatula for a rustic look.
  • Add the bees: Create a small oval “bee body” on top of each cupcake using a dome of yellow frosting or a dollop piped separately. Press in two mini chocolate chips for eyes. Use a small piping bag of melted chocolate (cooled slightly) to draw 2–3 thin stripes across each bee.
  • Finish with wings: Gently press two almond slices into the frosting on top of each bee to form wings. If serving to nut-free guests, use white chocolate chips cut in half or small fondant teardrops.
  • Set and serve: Chill the decorated cupcakes for 10–15 minutes to set the chocolate stripes, then serve at room temperature for the best texture.