Minutes Prep time: 30
Minutes Total time: 60
Servings: 24
Difficulty: easy
1 pkg (15.25 oz each) Duncan Hines® Classic Yellow Cake Mix
1 cup whole milk
3 eggs
1/2 cup oil or melted butter
3 cups sweetened flaked coconut
5 to 7 drops green food coloring
1 container (16 oz each) Duncan Hines® Creamy Vanilla Frosting
24 PEEPS® Marshmallow Bunnies, assorted colors
24 clean plastic Easter eggs
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 53 mg | 5% |
| Carbohydrate | 38 g | 13% |
| Cholesterol | 24 mg | 8% |
| Total Fat | 13 g | 20% |
| Iron | 3% | |
| Calories | 275 kcal | 14% |
| Sodium | 226 mg | 9% |
| Protein | 2 g | 4% |
| Saturated Fat | 5 g | 27% |
| Sugars | 29 g | 3% |
| Vitamin C | 0 |
Preheat oven to 350°F and place liners in 24 muffin cups.
Beat cake mix, milk, eggs, and oil or butter in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat on medium speed 2 minutes. Divide batter into muffin cups. Bake 16 to 19 minutes, until toothpick inserted in centers comes out clean. Cool completely.
Meanwhile, dip each PEEPS® Marshmallow Bunny into frosting to stick into the inside of each Easter egg. Reserve.
Place coconut and food coloring in a large bowl and stir until coconut is thoroughly coated and evenly green. Add additional food coloring if necessary to reach desired color. Set aside.
Frost cooled cupcakes evenly with frosting. Using your fingers, build green coconut up around edges of each cupcake top to create a ring and nestle an Easter egg with a PEEPS® Marshmallow Bunny into the center of each. Use any leftover coconut grass to decorate around Easter bunny cupcakes on serving tray.
PEEPS® Easter Bunny Cupcakes
