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Easter cupcakes w/ toasted coconut & eggs
Author:
Jamielyn Nye
Easter cupcakes w/ toasted coconut & eggs - The perfect festive dessert for Easter!
Prep Time:
15
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
24
Ingredients
15.25
oz
cake mix
(1 package store bought cake mix, prepare with ingredients according to package)
1
cup
coconut
12
oz
cadbury eggs
(1 package)
8
oz
cream cheese
(softened)
½
stick
butter
(softened)
3
cups
powdered sugar
Instructions
Prepare cake mix according to package. Place cake mix in cupcake holder and bake according to package directions.
In a large bowl, mix together cream cheese, butter, powdered sugar and vanilla.
Once cupcakes are cooled frost them with a butter knife.
To toast your coconut, spread evenly over a baking sheet, and bake at 375 for 5 minutes.
Top frosted cupcakes with coconut and Cadbury eggs. Enjoy!
Nutrition
Calories:
231
kcal
|
Carbohydrates:
29
g
|
Protein:
3
g
|
Fat:
12
g
|
Saturated Fat:
6
g
|
Cholesterol:
30
mg
|
Sodium:
149
mg
|
Potassium:
60
mg
|
Sugar:
23
g
|
Vitamin A:
265
IU
|
Vitamin C:
0.7
mg
|
Calcium:
78
mg
|
Iron:
0.5
mg