Jelly Bean Cupcakes

Create these spring-inspired cupcakes with this easy do-together recipe. Your kids will enjoy making the flowers on top and discovering the sweet surprise in the center.

New high-flying adventures 1/22-25 @ 11am on Nick

Ingredients

• 1 box vanilla or white cake mix
• Muffin tins (regular-sized or mini-sized)
• Colorful cupcake baking cups
• 1 bag small colorful jelly beans
• 1 one-lb. box confectioners' sugar
• 1 stick softened butter (not margarine)
• 3-4 tsp. milk or soy milk
• 1 tsp. vanilla extract
• Assorted food dyes
• 1 tube green decorative food gel

Supplies

• Mini- or regular-sized muffin pans
• 24 muffin cup liners

Directions

1. Step 1

   Preheat the oven according to the cake recipe instructions. Set up the muffin pans and add the cup liners. Prepare your favorite cake mix according to the instructions on the box.

2. Step 2

   Add the mix to the baking cups and put in the oven to bake.

3. Step 3

   When the cupcakes have baked for about 6-8 minutes (depending on your oven) add two jelly beans to the center of each baking cup. <br /><br /> The cupcakes need to bake a little before you add the jelly beans. If you add them at the very beginning of the baking process, they'll sink to the bottom instead of being suspended in the center. <br /> <br /> While the cupcakes are baking, prepare the butter cream frosting.

4. Step 4

   Mix the confectioners' sugar with the softened stick of butter, vanilla extract, and enough of the milk to make the frosting smooth and spreadable. If you want your frosting to have color, add several drops of your favorite food dye. Use sparingly to keep the colors bright.

5. Step 5

   Once the cupcakes have cooled, top with the frosting. Let your kids help you decorate the tops by using the jelly beans to create flower patterns. Draw in leaves or flower stems with the decorative gel.

Nurtition Facts

• Calories: 270
• Total Fat: 10g
• Saturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 37mg
• Sodium: 192mg
• Total Carbs: 45g
• Fiber: 0g
• Sugar: 37g
• Protein: 2g