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How to make fun and easy bee cupcakes - cute baking recipe for kids party food and Valentines Day
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5 from 1 vote

Valentines 'Bee Mine' Cupcakes

Celebrate Valentines Day with the kids by baking these cute and easy 'bee mine' Valentines bee cupcakes - perfect for kids party food or a fun Valentines treat! 
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert, Party Food
Cuisine: British, Valentines Day
Servings: 12 cupcakes
Author: Grace Hall


For the vanilla cupcakes:

  • 175 g softened butter or dairy free spread
  • 175 g golden caster sugar
  • 3 large eggs
  • 175 g self raising flour
  • 2 Tbsp milk or dairy free alternative
  • 2 tsp vanilla extract

For the butter icing:

  • 100 g softened butter or dairy free spread
  • 225 g icing sugar
  • 1 tsp vanilla extract
  • 1 Tbsp milk or dairy free equivalent

To decorate:

  • yellow black and red fondant icing
  • 12  edible candy eyeballs
  • black edible food writer pen


  • Preheat the oven to 180°C (Gas mark 4/350°F). Line a 12 hole muffin tin with 12 cupcake cases.
  • Place the butter or dairy free spread into a mixing bowl and whisk together with the caster sugar until light and fluffy. Break the eggs into a bowl and lightly whisk with a fork. Add the eggs a little at a time to the butter and sugar mix, whisking in between.
  • Sift the flour on top, and using an electric whisk on a low speed, gently blend the ingredients together.  Add the milk and vanilla extract and blend again.  Increase the mixer speed and whisk for a few more seconds until well mixed.
  • Divide the cake mixture between the cupcake cases and smooth over the tops. Bake for 20-25 minutes until risen, golden and springy to the touch.
  • Meanwhile, make the buttercream icing. Whisk the butter with an electric whisk until light and fluffy. Sift in the icing sugar, a little at a time, until completely combined. Add the vanilla extract and whisk again. Add the milk in small splashes until the icing is at the correct consistency for piping.
  • Once the cakes are cooked, transfer to a wire rack to cool. Whilst the cakes are cooling, cut out your fondant pieces, ready to decorate the cakes.
  • Roll the yellow fondant out to around the thickness of a £1 coin.  Using a round cookie cutter the same size as the top of your cupcakes, cut out 12 circles for the base of the toppers. Roll out a smaller and slightly thinner piece of black fondant. Using the same round cookie cutter, cut 6 circles from the black fondant. With a sharp knife, slice each circle into 6 strips.
  • Roll out a small piece of red fondant. Using a small heart shaped cutter, cut out 12 hearts – 1 for each cupcake.
  • Once the cakes are cool, pipe a small flat swirl or spread buttercream over each one.   Carefully place a yellow fondant circle on top, pressing gently around the edges to mould it to the top of the cake.
  • Brush the backs of the strips of black fondant with a little water, then carefully add 3 to each cake to create the bee's stripes.
  • Push a candy eyeball into place on each cupcake, then draw on the mouths with the black edible marker pen.
  • Brush the back of the red hearts with a dab of water, then gently add one to each bee to make the wings.