Go Back

Mini German Bee Sting Cupcakes

Delightful mini cupcakes filled with whipped cream and topped with honeyed almonds, perfect for parties and celebrations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: German
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour Can substitute with gluten-free all-purpose flour mix.
  • 1 tsp baking powder
  • 1/2 cup sugar
  • 1/4 cup unsalted butter, softened Beat until light and fluffy.
  • 2 large eggs
  • 1/2 cup milk
  • 1 tsp vanilla extract
For the Filling and Topping
  • 1 cup heavy cream Use fresh for the best flavor.
  • 1/2 cup powdered sugar
  • 1/2 cup sliced almonds Toast until golden.
  • 2 tbsp honey

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour and baking powder.
  3. In another bowl, beat sugar and butter until light and fluffy. Add eggs, milk, and vanilla; mix well.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Fill each cupcake liner with batter, about 2/3 full.
Baking
  1. Bake for 15-20 minutes or until a toothpick inserted comes out clean. Allow to cool.
Filling and Topping
  1. In a separate bowl, whip heavy cream with powdered sugar until soft peaks form.
  2. Once cupcakes are cool, cut a small hole in the center of each and fill with whipped cream.
  3. In a skillet, toast sliced almonds until golden, then mix with honey.
  4. Top each cupcake with the honeyed almonds and serve.

Notes

Serve on a pretty platter; a dusting of powdered sugar adds a nice touch.