Buttered Cupcakes are a delightful and delectable treat that combines the richness of buttery cake with a fluffy and luscious frosting. These cupcakes are a perfect choice for special occasions, celebrations, or simply for satisfying your sweet cravings. The unique touch of buttered popcorn jelly belly beans adds a playful and surprising twist to this classic dessert, making it a crowd-pleaser for all ages.

The history of cupcakes dates back to the late 18th century when small cakes were baked in cups or molds. Over time, cupcakes became popular due to their convenient single-serving size and ease of preparation. The versatility of cupcakes allows bakers to get creative with flavors, fillings, and frostings, leading to a wide range of delightful variations.

The addition of buttered popcorn jelly belly beans to the cupcakes brings a playful and nostalgic element to the recipe. Jelly belly beans are a beloved confection known for their wide array of flavors, and the buttered popcorn flavor adds a unique twist to the cupcakes. This unexpected combination of flavors creates a fun and intriguing taste experience, capturing the essence of a movie theater snack in a delightful dessert.

INGREDIENTS

Cupcakes:

• 3 1/4 cups sifted cake flour
• 4 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup + 2 tablespoons whole milk
• 1/2 cup + 6 tablespoons softened butter
• 1 3/4 cups sugar
• 5 egg whites (room temperature)
• 24+ buttered popcorn jelly belly beans

Frosting:

• 5 egg whites (room temperature)
• 1 cup + 2 tablespoons sugar
• Small pinch of salt
• 2 cups softened butter
• 1/2 teaspoon vanilla extract
• Yellow food color (optional)

INSTRUCTIONS

Cupcakes:

1. Sift together the cake flour, baking powder, and salt. Set aside.
2. With an electric mixer or stand mixer, beat the egg whites until stiff peaks begin to form. Set aside.
3. Cream the softened butter until smooth using an electric mixer or stand mixer. Scrape down the sides of the bowl, add the sugar, and beat again until the mixture looks whipped.
4. Gradually add the flour mixture and milk to the butter-sugar mixture in intervals, mixing in between. Add in the vanilla extract as well.
5. Fold the whipped egg whites into the batter using a rubber spatula. Cut through the batter down the center, then swiftly stir to one side until nearly no lumps remain, and the batter looks cohesive in texture.
6. Spoon the batter into prepared baking cups, and add a buttered popcorn jelly belly bean to the center of each cupcake.
7. Bake at 350°F for 20-22 minutes for standard-size cupcakes, and 17-18 minutes for mini-size cupcakes.

Frosting:

1. Combine the egg whites and sugar in a metal or glass mixing bowl. Set this over a pot of simmering water and whisk until the egg whites are slightly warmed, and the sugar is completely dissolved.
2. Using an electric mixer or stand mixer, beat the egg whites until stiff, glossy peaks form.
3. With the mixer running on low, add the softened butter a few tablespoons at a time.
4. Turn the mixer up a few notches to whip the frosting for a few seconds, and add yellow food color if desired for a buttery hue.

Indulge in the heavenly taste of Buttered Cupcakes, featuring a delightful buttery cake and a fluffy frosting, complemented by the surprise of buttered popcorn jelly belly beans in the center!