Grease and flour a 12-cup muffin pan, or use paper liners; set pan aside. Preheat oven to 350°F.

In a medium bowl, combine the cake flour, baking powder, and salt. Stir until well combined; set aside.

Using a countertop mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.

Add about ½ of the flour mixture to the bowl; mix on low speed until well combined.

Add the sour cream, vanilla, and approximately half of the milk to the bowl. Mix on low until well combined.

Add the remaining flour mixture; mix on low until well combined.

Add the remaining milk; mix on low until well combined. (Tip: Don’t forget to scrape down the sides of the bowl to ensure all ingredients are fully mixed.)

Fill greased or lined muffin tins approximately 2/3 full. Bake at 350°F for 24-26 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Allow cupcakes to cool before frosting.

In the bowl of a countertop mixer fitted with the paddle attachment, cream the butter on medium-high speed for 6 minutes.

Add the vanilla, green food coloring, and powdered sugar 1 cup at a time, mixing after each addition until fully absorbed.

Add the milk and mix on medium high speed until well combined. (Note: If the frosting is too thick or thin, just add a bit of additional milk or powdered sugar.) Whip the frosting for another 4-6 minutes on high speed.

Using a piping bag fitted with a #233 tip, fill the bag approximately ½ full of frosting. Frost the tops of cupcakes, refilling the bag as necessary.

Place jelly beans in the “grass” frosting; finish by bending a 6" Twizzler in half and inserting both ends into opposite sides of the cupcake. (Tip: Use a straw to make a hole in both side of the cupcake before inserting the Twizzler handle. This will make it easier to insert the Twizzler without crushing the cupcake.)