Step 1: Preheat and prepare

• Preheat your oven to 350°F (175°C)

• Line a 12-cup muffin pan with cupcake liners

Step 2: Mix dry ingredients

• In a medium bowl, whisk together flour, baking powder, and salt

• Set aside

Step 3: Cream butter and sugar

• In a large bowl, beat butter and sugar until light and fluffy

• Mix for about 3–4 minutes using a hand or stand mixer

Step 4: Add eggs and vanilla

• Add eggs one at a time, beating well after each addition

• Stir in the vanilla extract

Step 5: Combine wet and dry ingredients

• Add half the flour mixture to the batter and mix gently

• Stir in milk and sour cream, then add the remaining flour

• Mix just until combined without overmixing

Step 6: Fold in jelly beans

• Gently fold ½ cup jelly beans into the batter

• Be careful not to overmix to keep the beans from sinking

Step 7: Fill and bake

• Divide batter evenly among cupcake liners, filling each about ⅔ full

• Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean

• Cool completely on a wire rack before frosting

Step 8: Prepare the frosting

• Beat softened butter until smooth and creamy

• Gradually add powdered sugar and beat until light and fluffy

• Add milk and vanilla, adjusting consistency as needed

• Tint with food coloring if desired

Step 9: Frost the cupcakes

• Pipe or spread frosting onto each cooled cupcake

• Decorate generously with jelly beans and optional sprinkles or colored sugar