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Bird's Nest Cupcakes with Peanut Butter Frosting
JIF14Ingredients
50Minutes
240Calories
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Ingredients
US|METRIC
24 SERVINGS
- 2 large eggs (at room temperature)
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1/3 cup Crisco Pure Vegetable Oil
- 2/3 cup water
- 1 1/2 tsp. vanilla extract
- 2 cups Hungry Jack Original Pancake & Waffle Mix (Add Milk, Oil & Eggs) (OR 2 cups Hungry Jack® Buttermilk Pancake & Waffle Mix, Add Milk, Oil & Eggs)
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp. salt
- 1 cup Pillsbury Creamy Supreme Vanilla Flavored Frosting
- 1/2 cup Jif Creamy Peanut Butter
- 2 Tbsp. milk
- 1 1/2 cups sweetened flaked coconut
- jelly beans (Assorted small speckled)
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Directions
- HEAT oven to 325°F. Line 24 muffin cups with paper baking cups.
- BEAT eggs, bananas, oil, water and vanilla in large bowl with electric mixer on medium speed until blended. Add pancake mix, sugar, cocoa and salt. Beat until smooth. Fill baking cups 2/3 full.
- BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans and cool completely on wire rack.
- BEAT frosting, peanut butter and milk in medium bowl with electric mixer until blended. Spread on cooled cupcakes. Place coconut in small bowl. Dip frosted top of each cupcake in coconut to cover. Make a rounded indentation on the top of each cupcake, using the back of a small spoon, to form a nest. Arrange 5 to 6 jelly beans in each nest.
NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Calories240Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat3g15% |
Trans Fat0.5g |
Cholesterol15mg5% |
Sodium260mg11% |
Potassium |
Protein3g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate36g12% |
Dietary Fiber2g8% |
Sugars24g |
Vitamin A |
Vitamin C2% |
Calcium2% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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