Easter Mini Funfetti Cupcakes

Mini Frosted Easter Cupcakes with pastel M&Ms

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Easter Mini Funfetti Cupcakes

These Mini Funfetti Cupcakes featuring frosting, sprinkles, coconut, and M&Ms are a fun springtime or Easter bite-sized treat and super easy to make!

Prep Time25

Cook Time12

Total Time37

Course: Dessert

Cuisine: American

Keyword: easter desserts, funfetti cupcakes, mini cupcakes

Servings: mini cupcakes

Ingredients

For The Cupcakes

1 cup all-purpose flour , spooned and leveled
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter
1/2 cup granulated sugar
1 large egg
1/3 cup whole milk
1/2 teaspoon vanilla
3 tablespoons sprinkles

For Decorating

1 cup coconut flakes
green food dye
1 cup whipped vanilla frosting
Mini M&Ms or Easter candy

Instructions

Preheat oven to 350 degrees F. Line a 24-slot mini muffin tin with mini paper 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.
Place coconut in a small bowl or bag along with a couple dots of green food dye. Gently knead to combine and coat all the coconut so it looks like grass. Place in a shallow bowl.
Frost the tops of the cooled cupcakes and immediately press down (but gently) into the green coconut. Press a few mini M&Ms into the top. Serve and enjoy!

Nutrition