Preheat oven to 350 degrees F. (or according to package instructions).
Fill the cupcake pan with paper cupcake liners. Set aside.
To a large mixing bowl, add cake mix, water, egg whites, and canola oil. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes (or follow package instructions).
Fill each cupcake liner 3/4's full of cake batter (a small amount of batter should be leftover).
Top the batter with 5 Jelly Belly jelly beans that are laid out flat, not touching one another and not touching the paper liner.
For each cupcake, top the jelly beans with about 1 teaspoon of batter (don't cover up all of the jelly beans, let a little show through). The total amount of batter for each cupcake should fill the paper liner to 3/4's full.
Top with 3 more Jelly Belly jelly beans that are laid out flat, not touching one another and not touching the paper liner.
Bake in a preheated oven according to package instructions until a wooden toothpick inserted in the center of a cupcake comes out clean.
Carefully transfer the cupcakes onto a rack and let cool completely before frosting them.