Jelly Bean Cupcakes

Jelly Bean Cupcakes

1 white cake mix with pudding

3 eggs

1 cup water

1/2 cup canola oil

1/2 cup sour cream

1/2 cup jellybeans, cut in half

Pastel colored frosting

Peeps, jellybeans and other Easter decorations

Preheat oven to 350 degrees. In a medium sized mixing bowl beat together the white cake mix, 3 eggs, 1 cup water, 1/2 cup canola oil, and sour cream for 2 minutes. Cut 3/4 cup of jelly beans in half. Stir in and use an ice cream scoop to fill each muffin 3/4 of the way full. Bake for 15-18 minutes or until cooked through. Allow cupcakes to cool. Frost with pastel colored frosting and decorate with Peeps, candied eggs and jelly beans.