Jelly Bean Cupcakes
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ cup sour cream or yogurt
- ½ cup jelly beans (plus extra for garnish)
For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2-3 tablespoons milk or cream
- 1 teaspoon vanilla extract
- Food coloring (optional, for pastel or vibrant hues)
Instructions
1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Prepare the cupcake batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and sour cream (or yogurt). Begin and end with the dry ingredients. Mix until just combined.
4. Gently fold in the jelly beans, reserving some for garnish.
5. Bake the cupcakes: Spoon the batter into the cupcake liners, filling them about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
6. Prepare the frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, 1 cup at a time, and mix until smooth. Add the milk or cream and vanilla extract, and beat until light and fluffy. If desired, add a few drops of food coloring to achieve your preferred hue.
7. Frost the cupcakes: Once the cupcakes are fully cooled, frost them with the buttercream frosting using a piping bag or spatula. Top each cupcake with extra jelly beans for garnish.
Enjoy your colorful and festive jelly bean cupcakes! 😊