Jelly Bean Cupcakes

Jelly beans and cupcakes….Super Delish!

The “Coupon Clipping” in CouponClippingCook won over the “Cook” in this recipe.

I just could not resist buying a boxed cake mix that was on sale AND that I had a coupon for.

But, I did customize the cake mix just a bit by adding cut up jelly beans to it for a fun surprise inside of the cupcakes.

The inspiration for these cupcakes were these super cute little candy bunnies holding  jelly beans that I found in the store.

Are these little bunnies cute or what!  (much cuter than the real bunnies that are eating the grass, and making crop circles in my backyard right now).

Since the candy bunnies needed a comfy place to sit on top of the cupcake, I made some edible green grass out of shredded coconut and green food coloring.

I used basic flavored jelly beans for this recipe but feel free to use other flavors.

Oh, and you might want to buy an extra bag of jelly beans for the cook.

Thank goodness I bought a couple bags because I kept accidently eating them when I was decorating the cupcakes.

Let’s check out the ingredients:

For the cake…

….for the frosting and toppings.
Here’s how to make it.

For the Cake:

Preheat oven to 350 degrees F.

Add the cake mix in a large bowl.

Next add the water…..

….the eggs, and the oil.

Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes.

Cut the jelly beans into pieces (cut each jelly bean into 3 or 4 pieces if possible).

An option is to pick out the black and white colored jelly beans leaving in just the pink, green, purple, red and yellow ones.

Then,

add the pieces of jelly beans to the cake batter….

….and stir them in.

Line the cupcake tins with paper baking liners.

Bake in the preheated oven for about 18 to 22 minutes (or when a wooden toothpick inserted in the center comes out clean).

Let cool on a rack completely before frosting them.

For the Frosting:

Add the powdered sugar, butter, and vanilla extract to a medium size bowl.

Then add the milk, and….

……set a mixer to the slowest speed and beat the ingredients very carefully so that the powdered sugar doesn’t fly out of the bowl.

Once the powdered sugar starts to mix in with the butter and milk (about two minutes), then increase the speed on the mixer and beat the ingredients until smooth (about another 3 or 4 minutes).

Set aside until your toppings are ready.

For the Toppings:

Add the shredded coconut to a small bowl.

Next, add the drops of green food coloring.

Mix the food coloring into the coconut.

If you prefer that the coconut be a bit darker, feel free to add a few more drops of the food coloring.

Before frosting the cupcakes, push a jelly bean into the top of the cupcake down about an inch.

Next, frost the cupcakes.

Right after frosting the cupcakes, add the colored shredded coconut, jelly beans and decorative candies.

Enjoy!

These cute little candy bunnies even have whiskers.

The jelly beans taste so good in the cake….

….and on the frosting too!

This is one comfy candy bunny.

Jelly Bean Cupcakes

Yield: Serves 16

Ingredients:

For the Cake:
1 box of ready-made White Cake Mix (Pillsbury 18.25 ounce box used in this recipe)
1 cup Water
1/3 cup Canola Oil
3 whole Eggs
20 large Jelly Beans

For the Frosting:
6 tablespoons Butter
4 ¾ cups Powdered Sugar
¼ cup Milk (or Light Cream)
1 ½ teaspoons Vanilla Extract

For the Toppings:
1 cup Shredded Sweetened Coconut
Green Food Coloring (about 15 drops)
Jelly Beans
Candy Decorations

Directions:

For the Cake: Preheat oven to 350 degrees F. Add the cake mix, water, eggs, and oil in a large bowl. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. Cut the jelly beans into pieces (cut each jelly bean into 3 or 4 pieces if possible). An option is to pick out the black and white colored jelly beans leaving in just the pink, green, purple, red and yellow ones.

Then add the pieces of jelly beans to the cake batter and stir them in. Line the cupcake tins with paper baking liners. Bake in the preheated oven for about 18 to 22 minutes (or when a wooden toothpick inserted in the center comes out clean). Let cool on a rack completely before frosting them.

For the Frosting: Add the powdered sugar, butter, vanilla extract, and milk (or light cream) to a medium size bowl. Set the mixer to the slowest speed and beat the ingredients very carefully so that the powdered sugar doesn’t fly out of the bowl.

Once the powdered sugar starts to mix in with the butter and milk (about two minutes), then increase the speed on the mixer and beat the ingredients until smooth (about another 3 or 4 minutes). Set aside until your toppings are ready.

For the Toppings: Add the shredded coconut to a small bowl. Next add the drops of green food coloring and mix it into the shredded coconut. If you prefer that the coconut be a bit darker, feel free to add a few more drops of the food coloring. Before frosting the cupcakes, push a jelly bean into the top of the cupcake down about an inch.

Frost the cupcakes. Right after frosting the cupcakes, add the colored shredded coconut, jelly beans and decorative candies on top of the cupcake.

The frosting recipe adapted from “Butter Frosting”. Better Homes and Gardens New Cook Book. Revised Edition. Seventh Printing, 1979.

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13 Responses to “Jelly Bean Cupcakes”

  1. Medeja — March 28, 2012 @ 2:58 am (#
    1
    )

    They look so cute! I’m sure for kids that would be the favorite treats 🙂 too bad I don’t have kids yet 🙂

    Reply

    • CouponClippingCook — March 28th, 2012 @ 9:23 am

      Hi Medeja, they are a fun treat for big kids too! Have a great day.

      Reply

  2. How cute are these cupcakes! the kids would go crazy about them!

    Reply

    • CouponClippingCook — March 28th, 2012 @ 8:33 pm

      Hi Roxana, thank you!

      Reply

  3. Ann — March 28, 2012 @ 7:21 pm (#
    3
    )

    What a great idea to put jelly beans in the cupcake batter! What a tasty Easter Treat!

    Reply

    • CouponClippingCook — March 28th, 2012 @ 8:34 pm

      Hi Ann, thank you!

      Reply

  4. Baker Street — March 29, 2012 @ 7:47 pm (#
    4
    )

    how adorable are these cupcakes! great idea to put the jelly beans in the batter. Love your presentation.

    Reply

    • CouponClippingCook — March 29th, 2012 @ 8:11 pm

      Thank you!

      Reply

  5. Magic of Spice — April 14, 2012 @ 7:14 pm (#
    5
    )

    These are so adorable, and love your step by step 🙂

    Reply

  6. Savannah — March 9, 2013 @ 4:54 am (#
    6
    )

    These are the cutest all-about-childhood Easter cupcakes. I really hope you’ll share them with my readers today. I am featuring an Easter recipe link up. Here is the direct url – http://hammocktracks.com/savannahs-savory-bites/easter-egg-bread-feature-friday-all-things-easter-linky/

    Reply

    • Nancy — March 9th, 2013 @ 12:39 pm

      Hi Savannah, so glad you like them and thank you very much for sharing them with your readers. I’m coming over to check out your site out now. Have a great day!

      Reply

  7. cj — April 8, 2014 @ 8:07 pm (#
    7
    )

    Would love to invite you to share your food photos with us over at Food Foto Gallery . com – There’s no complicated approval process like the big guys. Any photos related to food (that are not watermarked) are accepted & get posted automatically. We also share our daily faves on social media, giving exposure to food bloggers when we can. Let me know if you have any questions and hope to see you at the site 🙂

    Reply

    • Nancy — April 8th, 2014 @ 10:38 pm

      Hi CJ, thank you for the invite and for stopping by! Have a great rest of the week.

      Reply

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