0 from 0 votes
These Easter Mini Funfetti Cupcakes featuring sprinkles, icing, coconut, and @SweeTARTS are a fun springtime treat and super easy to make! #spon
Easter Mini Funfetti Cupcakes
Prep Time
30 mins
Cook Time
12 mins
Total Time
42 mins
 
These Easter Mini Funfetti Cupcakes featuring sprinkles, icing, coconut, and @SweeTARTS are a fun springtime treat and super easy to make!
Course: Dessert
Servings: 24 mini cupcakes
Ingredients
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
Directions
  1. Preheat oven to 350 degrees F. Line a 24-slot mini muffin tin with liners.
  2. Whisk together flour, baking powder, and salt in a bowl.
  3. 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.
  4. Using a small cookie scoop, divide batter among the muffin cups, filling them two-thirds full.
  5. Bake for about 12 minutes or until a wooden skewer inserted in the center comes out clean. Remove from oven and cool completely.
  6. 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.
  7. 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.
  8. Make the glaze by whisking together the powdered sugar, milk, and vanilla in a small shallow bowl.
  9. Dunk the tops of the muffins into the glaze and then into the coconut. Place 1 or 2 sweet tarts in the hole.
  10. Serve and enjoy!