Easter Mini Funfetti Cupcakes
These Easter Mini Funfetti Cupcakes featuring sprinkles, icing, coconut, and @SweeTARTS are a fun springtime treat and super easy to make!
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.
(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!