Jelly Belly Jelly Bean Cupcakes

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I suppose it’s possible there are folks out there who don’t like jelly beans because, well, anything is possible.  But when faced with a bag or box of Jelly Belly jelly beans, it is mighty hard to not eat a handful or two, mixing the different flavors for those special other flavors.  So these cupcakes from The First Year could really be any flavor you want depending on the flavor of the jelly beans.  Just think of the possibilities!  Terrific fun for adults or kids!

Jelly Belly Jelly Bean Cupcakes

Makes about 12 cupcakes

  • 1 & 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 2 eggs
  • 1 stick butter, melted
  • 1 & 1/2 tsp vanilla
  • 1/2 cup sour cream
  • 1 & 1/2 tbsp Jelly Belly jelly beans, crushed in blender or food processor (but not pulsed into jelly bean dust)
  • 1 stick butter, room temperature
  • 1/2 cup vegetable shortening
  • 2-2.5 cups powdered sugar
  • 1/2 tsp vanilla
  • dash of milk, if frosting becomes too thick
  • Jelly Belly jelly beans, to top
  1. Preheat the oven to 350 degrees F.
  2. In a small bowl combine the flour, baking powder, baking soda, salt and sugar. Whisk and set aside.
  3. In a mixing bowl combine the eggs, melted butter, vanilla, and sour cream until combined.
  4. Slowly add half of the flour mixture to the liquid, stirring to combine. Repeat with the rest of the flour mixture.
  5. Add in the crush jelly belly’s and mix once more.
  6. Divide the batter among a muffin pan lined with muffin liners, fill the muffin cups to be about a little more than 1/2 full.
  7. Bake for 14-16 minutes or until a tooth pick inserted in the center comes out clean.
  1. In a mixing bowl, combine the room temperature butter and shortening, beat using an electric mixer for 2 minutes, until light and fluffy.
  2. Begin to add in the powdered sugar, about 1 cup at a time. Slowly beat the mixture until the powered sugar is incorporated. Continue this process, adding enough powdered sugar to make sure the frosting isn’t too wet.
  3. Add in the vanilla and beat until just combined.
  4. Transfer a portion of the frosting to a large ziploc bag or piping bag. Push or squeeze the frosting down, getting rid of any air pockets. If using a ziploc bag, cut half one corner, making a hole between the size of a dime and a penny.
  5. Begin to pipe the frosting onto a cupcake, starting with the outside edge and working your way into the center of the cupcake, progressively stacking the frosting as you go around in circles.
  6. Garnish each cupcake with a few jelly belly jelly beans.

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