January 13, 2025
URL: https://www.bakingwithdolly.com/recipes/cakes-cupcakes/butterfly-coconut-cupcakes-10241
- Prep time 50 minutes
- Total time 90 minutes
- Servings 24
Ingredients
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1 pkg (15.25 oz each) Duncan Hines® Dolly Parton's Coconut Cake Mix
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1 cup milk
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4 eggs
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1/2 cup butter, melted
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1/2 cup white chocolate chips or white candy melts
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bright pink, purple and teal sanding sugar
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2 containers (16 oz each) Duncan Hines® Dolly Parton's Buttercream Frosting
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2/3 cup brightly colored confetti sprinkles
Nutrition Information
247 calories, 34g carbs
Directions
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Step one
Preheat oven to 350°F. Place liners in 24 muffin cups.
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Step two
Whisk cake mix, milk, eggs, and melted butter together in large bowl until well blended, about a minute.
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Step three
Divide batter evenly into muffin cups. Bake 16 to 18 minutes, until toothpick inserted in center comes out clean.
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Step four
Print out or draw 24 small butterflies about 1-1/2-inches wide on white paper. Place your paper on a large baking sheet and cover the paper with waxed paper. Melt white chocolate chips according to package directions and pour into a freezer bag or piping bag. Cut off a very small corner of the bag and trace and fill the butterfly wings. Dust with sanding sugar before chocolate sets to make the butterflies a little sparkly! Refrigerate butterflies until firm, about 15 minutes.
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Step five
Frost coconut cupcakes with container of buttercream. Dip tops in brightly colored sprinkles. Fill a freezer bag or piping bag with remaining buttercream and cut off a small corner, about 1/4-inch. Squeeze a dollop of frosting into the center of each cupcake.
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Step six
If needed gently break butterflies apart to so you have two wing sections. Insert wing sections in the center dollop to make it look like your butterflies are in flight. Serve your butterfly coconut cupcakes and enjoy!
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