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Mini Bienenstich Cupcakes

  • Author: Bake to the roots
  • Prep Time: 40
  • Cook Time: 15
  • Total Time: 60
  • Yield: 50 1x



For the cupcakes

  • 3/4 cup (175g) butter, at room temperature
  • 3/4 cup (150g) sugar
  • pinch of salt
  • lemon zest of 1⁄2 organic lemon
  • 3 eggs
  • 3.5 oz. (100g) yoghurt
  • 2.6 oz. (75g) ground almonds (peeled)
  • 1 1/4 cup (150g) all-purpose flour
  • 2 tsp. baking powder

For the frosting

  • 7 oz. (200g) butter, at room temperature
  • 7 oz. (200g) marshmallow fluff
  • 1 tsp. vanilla extract

For the decoration

  • 1/8 cup (25g) butter
  • 1/2 cup (100g) sugar
  • 1 1/4 cup (125g) sliced almonds
  • 2 tbsp. honey
  • 45 tbsp. heavy cream


  1. Preheat the oven to 350˚F (175°C). Line mini muffin tins with paper liners.
  2. In a large bowl add butter, sugar, salt and lemon zest and beat until light and fluffy (4-5 minutes). Add the eggs, one by one, beating well after each addition. Add yoghurt and mix well. Mix the flour with baking powder and the ground almonds. Add to the butter-egg mix and mix. Do not overmix. Fill the paper liners 2/3 full and bake in the middle of the oven for 14-15 minutes. Take out of the oven and let cool down in the tins for some time and then transfer to a wire rack and let cool down completely.
  3. For the frosting add the butter to the bowl of a food processor or electric mixer and beat for 5 minutes until light and fluffy. Add the marshmallow fluff in small portions and mix well. Add the vanilla extract and mix well. Transfer to a piping bag with a round tip and set aside.
  4. For the almond topping prepare a baking sheet with baking parchment. Slightly brown the almonds in a non-stick pan. Take out of the pan and set aside. Add the sugar to a sauce pan and let caramelize at medium heat. Carefully add the butter and stir (be careful it might bubble a lot). Add honey and stir. Add the heavy cream and stir. Finally add the browned almonds and mix all well. With the help of two teaspoons place small amounts of the mix on the prepared baking sheet and let cool completely.
  5. Pipe a small amount of the frosting on each cupcake and decorate with the caramelized almonds.


  • You can also make normal sized cupcakes with this recipe – you will get about 12 cupcakes and the baking time will go up to 25 minutes.