Bright citrusy flavors. Splashes of colorful sugary confetti. Rich creamy frosting flecked with berries.
These cupcakes have it all and are a perfect way to celebrate spring. We start with a moist white chocolate cake recipe, but infuse it with lemon and lime zest so the flavor pops that much more. Then we spike the cake with confetti — finely chopped jelly beans. Finally, we top it all with a cream cheese frosting blended with raspberry jam.
Want to push these over the top? Get mini jelly beans and use them as "sprinkles" on top of the cupcakes.
Resist the urge to use a food processor to chop the jelly beans added to the batter; we tried and it doesn't work. Just use a good knife and finely chop them the old fashioned way. Sprinkling them with a bit of flour while chopping will help keep them from sticking to the knife.
Pectin jelly beans may be a little harder to find than the regular variety; you'll need to read the ingredient list to find them. But the pectin variety will have a better texture when baked. The more common cornstarch-based variety will still work if you can't find the pectin kind, but be extra diligent about finely chopping them, as they sink even more readily.
FRUIT PUNCH SPRING CUPCAKES
Start to finish: 1 hour (20 minutes active)
Makes 12 standard cupcakes
For the cupcakes:
1/2 cup (1 stick) unsalted butter, room temperature
1 cup superfine sugar
1 teaspoon vanilla extract
Zest of 1 lemon
Zest of 1 lime
2 whole eggs
2 egg yolks
1 1/2 cups cake flour, sifted, plus extra
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
4 ounces white chocolate bits, melted
8 1/2-ounce bag (about 1 cup) pectin-based jelly beans, finely chopped and tossed with a bit of flour to coat