Spring Flower Cupcakes
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Spring Flower Cupcakes
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I have some incredibly simple Easter cupcakes in case you need a last minute dessert for this weekend!
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Ingredients
Cupcakes
- 1 (15-ounce) chocolate fudge cake mix Betty Crocker brand
- 1 (3.5-ounce) chocolate fudge instant pudding mix box
- 3 egg room temperature, large
- ½ cup vegetable oil
- ¼ cup sour cream
- ½ cup vanilla Greek yogurt or plain
- 1 cup buttermilk
- 2 ½ teaspoon vanilla extract
Decorating
- 1 (16-ounce) cream cheese frosting container
- green food dye
- 1 ½ cups coconut shredded, sweetened
- 1 (10-ounce) Peanut M&M's bag, spring colored
Instructions
Cupcakes:
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with liners and set aside.
- In a large bowl, sift together the 1 (3.5-ounce) box chocolate fudge instant pudding mix and 1 (15-ounce) Betty Crocker chocolate fudge cake mix.
- In a separate bowl, combine the 3 large eggs, ½ cup vegetable oil, ¼ cup sour cream, ½ cup vanilla Greek yogurt, 1 cup buttermilk, and 2 ½ teaspoon vanilla extract.
- Mix wet and dry until combined but do not over-stir or beat in too much air.
- Fill up the liners ¾ full. Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.
- Remove and let cool completely.
Decorating
- In a medium-sized bowl, combine the 1 (16-ounce) container cream cheese frosting with the green food dye. Mix until you reach the desired shade of green.
- Generously frost each cupcake with the green frosting.
- In another bowl, combine the 1 ½ cups shredded sweetened coconut with several drops of green food coloring. Stir and mix with your hands to thoroughly dye the coconut green.
- Place 1 tablespoon of dyed green coconut on each cupcake. Press it into the frosting to ensure it will stay.
- Slightly separating the coconut from the frosting, attach the 1 (10-ounce) bag spring colored peanut M&M's in the shape of a flower. If needed, use extra frosting to attach the M&M's and get them to stay in place.
Nutrition Information
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Calories
241kcal
(12%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Cholesterol
23mg
(8%)
Sodium
268mg
(11%)
Potassium
111mg
(2%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
61IU
(1%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Cupcakes
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 23mg | 8% |
| Sodium | 268mg | 11% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 61IU | 1% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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