Easter Surprise Cupcakes


  • 1 box Duncan Hines Signature Pink Velet Cake MIx
  • 3 eggs
  • 2/3 cup milk
  • 1/2 cup melted butter, cooled to room temp
  • Whipped Marshmallow Frosting
  • Sprinkles for inside cupcakes
  • Mini Robin Eggs candy
  • Edible Easter grass
  • Green sugar sprinkles for topping
  • Candy bunnies


  1. Preheat oven to 350 degrees and place 24 cupcake liners in cupcake tin.
  2. In a mixing bowl, beat together cake mix, eggs, milk, and melted butter. Mix until smooth. Batter with be very thick and fluffy.
  3. Fill cups with batter only 2/3 full. Do not overfill as these really puff up.
  4. Bake for 18-20 minutes until toothpick inserted comes out clean. Let cool.
  5. Make Whipped Marshmallow Frosting and put in piping bag with any large tip.
  6. Using a spoon, carefully cut a circle from the top of the cooled cupcake and scoop out a portion of the middle. Fill with sprinkles and put top of cupcake back on before frosting.
  7. Pipe the frosting on to cupcakes and decorate with sugar sprinkles, Mini Robin Eggs, and edible Easter grass.
  8. Serve with a smile and watch your kids squeal with excitement as the sprinkles come pouring out.