Jelly Bean Cupcakes With Vanilla Buttercream Icing

by Janell on March 6, 2017

Jelly Bean Cupcakes are the perfect way to use jelly beans in an easy recipe!

Easter is almost here and usually there are an abundance of jelly beans in my house. Last year I made Jelly Bean doughnuts that were delicious – so this year I wanted to turn them into cupcakes! Who doesn’t love cupcakes?!

I made them into mini cupcakes but you could also make regular cupcakes. The vanilla buttercream icing is the perfect addition to them.

Jelly Bean Cupcakes With Vanilla Buttercream Icing

(Printable Recipe)


  • ⅓ cup Milk
  • ⅓ cup Sour Cream
  • 1 Egg
  • 3 Tablespoons Melted Butter
  • 1 ½ tsp Vanilla
  • 1 ½ cup Flour
  • 1 ½ tsp Baking Powder
  • 1/3 tsp Baking Soda
  • ⅓ cup Sugar
  • 1½ jelly beans (plus extra to put on top)


Vanilla Buttercream Icing

  • 1 ½ stick butter, softened (12 Tablespoons)
  • 3 ½ cups powdered sugar
  • 2 Tablespoons heavy whipping cream
  • 1 ½ teaspoon vanilla


Instructions – Cupcakes:

Preheat oven to 350*. Add paper liners to your pan. You can make 36 mini cup cakes or about 18 normal cupcakes.

In a medium sized bowl mix together the milk, sour cream, egg, butter, and vanilla.

Add the flour, baking powder, baking soda, and sugar and combine well.


Fold in the jellybeans.

Bake the mini cupcakes for 9-11 minutes and the regular cupcakes for 14-16 minutes.

Instructions – Icing

In a stand up mixer, beat the butter for about 2 minutes.

Add in about 1 cup of the powdered sugar, 1 Tablespoon of the heavy whipping cream and 1 teaspoon of the vanilla. Beat for about 1 minute. (Start the mixer on low and turn it up a little.)

Add in another cup of sugar and beat for about 30 seconds until well combined.

Finally add the remaining sugar, heavy whipping cream and vanilla. Beat until well combined and light and fluffy.

If you want to pipe on the frosting use a plastic piping back or a plastic bag. Snip off the tip and add the star tip. Put it inside a large cup and fold the sides over so you can add the icing to the bag.

To pipe the frosting, start on the outside of the cupcake and work your way in as you overlap the icing a little bit.

Top with a jelly bean!

Now if this doesn’t scream Easter dessert – I don’t know what does 🙂

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