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Bumblebee Banana Cupcakes

 Bumblebee Banana Cupcakes
Make a beeline for these easy, cute-as-a-bug cupcakes that are simply irresistible. They're wonderful for school treats, kids' parties, or even outdoor summer events. —Beatrice Richard, Posen, Michigan
12 ServingsPrep: 35 min. Bake: 15 min.


  • 1 package (14 ounces) banana quick bread and muffin mix
  • 1 cup milk
  • 1/2 cup canola oil
  • 2 eggs
  • 1 can (16 ounces) vanilla frosting
  • 5 drops yellow food coloring
  • 12 large yellow gumdrops
  • 1/2 cup chocolate frosting
  • 12 semisweet chocolate chips
  • 24 miniature semisweet chocolate chips
  • 12 large white gumdrops
  • Black shoestring licorice, cut into 1-inch pieces


  • In a large bowl, combine the muffin mix, milk, oil and eggs. Fill 12
  • greased or paper-lined muffin cups two-thirds full.
  • Bake at 375° for 15-18 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 5 minutes before removing from
  • pan to a wire rack to cool completely.
  • In a small bowl, combine vanilla frosting and food coloring. Frost
  • cupcakes. Cut yellow gumdrops in half widthwise. Use the rounded
  • tops for heads. Flatten remaining portions into ovals for bodies.
  • Place one head and one body on each cupcake.
  • Place chocolate frosting in a resealable plastic bag; cut a small

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Bumblebee Banana Cupcakes (continued)

Directions (continued)

  • hole in a corner of the bag. Pipe stripes on gumdrop bodies to
  • resemble a bumblebee. For the stinger, place one chocolate chip at
  • the end of body with pointed end facing out. Pipe two eyes with
  • chocolate frosting or position two mini chocolate chips in front of
  • head for eyes. Cut white gumdrops in half lengthwise; position next
  • to bodies for wings. Insert two licorice pieces for antennae.
  • Yield: 1 dozen.
Nutritional Facts: 1 serving (1 each) equals 449 calories, 21 g fat (4 g saturated fat), 38 mg cholesterol, 315 mg sodium, 60 g carbohydrate, 1 g fiber, 4 g protein.