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Honey & Orange Cupcakes

Honey and orange infused sponge and buttercream with marzipan bees

Course Dessert
Cuisine British
Keyword Cupcake
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 12
Author thebakingexplorer


For the marzipan bees

  • 120 g Golden marzipan
  • 6 squares Dark chocolate
  • 50 g Flaked almonds

For the sponge

  • 150 g Butter or baking spread
  • 50 g Honey
  • 100 g Caster sugar
  • 2 Eggs large
  • 1 Orange
  • 1 tsp Orange extract

For the buttercream

  • 150 g Butter or baking spread
  • 50 g Honey
  • 400 g Icing sugar
  • 1 tsp Orange extract
  • 150 g Self raising flour


  1. To make the bees, roll chunks of golden marzipan into an oval shape. Lay them onto baking paper

  2. Melt the dark chocolate and paint the bees stripes and eyes onto the marzipan bodies using a small paint brush or a cocktail stick
  3. Push the flaked almonds into the bees bodies to make the wings
  4. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper case

  5. To make the cupcakes, cream the butter, honey and the caster sugar together

  6. Add the eggs, the zest of the orange, 3 tbsp of the orange's juice and the orange extract. Mix well

  7. Fold in the self raising flour
  8. Bake the cupcakes for 15-20 minutes until golden brown. Leave to cool completely

  9. Make the buttercream by mixing the butter, honey, icing sugar and orange extract together until smooth. Pipe it onto the cupcakes or spread with a spoon

  10. Finally add the marzipan bees

  11. Store in an airtight container in a cool place, eat leftovers within 3 days