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Makes 6 cupcakes


Bring some springtime sweetness to your Easter table with these easy, adorable cupcakes crowned with a “nest” of tender toasted coconut.


1 (7 oz.) package MARTHA WHITE Blueberry Muffin Mix

1/2 cup whole milk

1 cup sweetened shredded coconut

1 cup prepared vanilla frosting

Jelly beans or chocolate mini eggs, for decorating



1.Heat the oven to 400 degrees. Line six standard muffin cups with paper liners.

2.Add muffin mix and milk to a medium bowl and stir to combine. Divide batter evenly between the prepared muffin cups.

3.Bake until golden brown and until a toothpick inserted into the center of the cakes comes out clean, about 14 minutes. Transfer cupcakes to a wire rack to cool completely.

4.Add coconut to a large cast iron pan over medium-high heat. Toast coconut flakes, stirring constantly, until they are golden and fragrant, about 5 minutes. Remove from heat and set aside.

5.Frost the cooled cupcakes with prepared vanilla frosting.

6.Place a heaping tablespoon of toasted coconut over each cupcake. Using your finger or a spoon, gently make a small well in the middle of the coconut tops so that they look like nests. Place 2 or 3 small jelly beans, or chocolate eggs, in each one and serve.


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