Unwrap and chop all miniatures, set aside.
Line 24 muffin cups with paper liners. Prepare cake mix, fold in chopped miniatures and bake according to package directions.
Let cupcakes come to room temperature.
In the meantime, tint frosting with yellow food coloring to desired shade. Frost top of each cupcake to cover.
Spoon remaining frosting into resealable plastic bag. Cut off 1/4-inch from tip. To create a “hive” on each cupcake, pipe on frosting in spiral fashion, starting with bottom of hive and working up to top.
Separate orange jellybeans from package. Arrange 3 to 4 jellybeans on each frosting hive. Gently squeeze chocolate frosting through tip in zigzag pattern over jellybeans.
Angle an almond slice on each side of jellybeans as bee wings.
Preheat oven to 300°F. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth, add egg and 3 tablespoons lemon juice; mix well.
Pour 1/2 the batter into crust. Combine remaining 1 teaspoon lemon juice with preserves in small bowl. Spoon half the preserves over batter.
Pour remaining batter on top. Using a knife, swirl remaining preserves into decorative pattern on top.
Bake 55 minutes. Cool. Refrigerate leftovers.