Dolly Parton Butterfly Coconut Cupcakes
These Dolly Parton Butterfly Coconut Cupcakes are a whimsical, sparkly treat perfect for birthdays, garden parties, or just because! Using Dolly’s signature coconut cake mix, these are incredibly moist and topped with DIY white chocolate butterfly wings.
- Prep Time: 30
- Cook Time: 18
- Total Time: 48
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
1 pkg (15.25 oz each) Duncan Hines® Dolly Parton’s Coconut Cake Mix
1 cup milk
4 eggs
1/2 cup butter, melted
1/2 cup white chocolate chips or white candy melts
bright pink, purple and teal sanding sugar
2 containers (16 oz each) Duncan Hines® Dolly Parton’s Buttercream Frosting
2/3 cup brightly colored confetti sprinkles
Instructions
1. Preheat oven to 350°F. Place liners in 24 muffin cups.
2. Whisk cake mix, milk, eggs, and melted butter together in large bowl until well blended, about a minute.
3. Divide batter evenly into muffin cups. Bake 16 to 18 minutes, until toothpick inserted in center comes out clean.
4. Trace 24 small butterflies (1.5 inches wide) on paper. Cover with waxed paper on a baking sheet. Melt white chocolate, pipe to fill wings, and dust with sanding sugar. Refrigerate for 15 minutes.
5. Frost cupcakes with buttercream and dip tops in confetti sprinkles. Pipe a small dollop of frosting into the center of each cupcake.
6. Break chocolate butterflies into two wing sections and insert into the center dollop at an angle to look like they are in flight.
Notes
For the best butterfly shapes, use a small piping tip or a freezer bag with a very tiny hole.
Make sure cupcakes are completely cool before frosting to prevent the ‘melting’ look.
Store in a cool place so the chocolate wings don’t soften.