These Easter Mini Funfetti Cupcakes featuring sprinkles, icing, coconut, and @SweeTARTS are a fun springtime treat and super easy to make!
I received a box from Nestlé the other day with all these fun new limited edition SweeTARTS Easter candies. Which basically just solidified my awesomeness with the kids. They’re like “Mom. You have the best job ever!”
And then they pestered me for days on end about getting to eat said candy.
There are SweeTARTS Softbites bunnies and Sour Bunny Gummies, which come in an assortment of flavors, and both have a soft texture in a cute bunny shape. The SweeTARTS Soft & Chewy Ropes are a blend of chewy cherry, licorice-style rope with a fruit punch filling. And the more traditional hard candy SweetTarts in the shape of chicks, ducks, and bunnies. All of them are the perfect complement to any springtime treat.
I started brain storming recipes just so I could shoot photos and let them have some!
Aren’t these super cute??? Bite-sized sprinkle cupcakes with icing and dyed coconut as grass, topped with any of the SweeTARTS candies. And because they’re mini, you can eat like five of them. Oh wait…
Seriously. We ate so many of these.
Now the kids’ favorite thing to do is suck on the Sour Bunny Gummies. They last surprisingly long!
Easter Mini Funfetti Cupcakes
For The Cupcakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter
- 1/2 cup plus 1 tablespoon granulated sugar
- 1 large egg
- 1/3 cup whole milk
- 1/2 teaspoon vanilla
- 3 tablespoons jimmies/sprinkles
For The Coconut
- 1 cup coconut flakes
- green food dye
For The Glaze
- 1 cup powdered sugar
- 3 teaspoons whole milk
- 1 teaspoon vanilla
- Handful of assorted @SweeTARTS candies or gummies
- Preheat oven to 350 degrees F. Line a 24-slot mini muffin tin with liners.
- Whisk together flour, baking powder, and salt in a bowl.
- In a large microwave safe bowl, melt the butter. Whisk in the sugar, egg, milk, and vanilla. Then add in the flour mixture until combined. Gently stir in the sprinkles.
- Using a small cookie scoop, divide batter among the muffin cups, filling them two-thirds full.
- Bake for about 12 minutes or until a wooden skewer inserted in the center comes out clean. Remove from oven and cool completely.
- Using an apple corer (or knife) carefully remove a little bit of the center from the top of each cupcake, to make a shallow hole.
- Place coconut in a small bowl or bag along with 1-2 dots of green food dye. Gently knead to combine and coat all the coconut. Place in a shallow bowl.
- Make the glaze by whisking together the powdered sugar, milk, and vanilla in a small shallow bowl.
- Dunk the tops of the muffins into the glaze and then into the coconut. Place 1 or 2 sweet tarts in the hole.
- Serve and enjoy!
Cupcake batter adapted from Epicurious
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This is a sponsored conversation written by me on behalf of Nestlé SweeTARTS. The opinions and text are all mine.