Preheat the oven to 350 degrees. Line a muffin tin with 12 cupcakes liners. Set aside.

IN a medium bowl combine the flour, baking powder, and salt. Set aside.

In a large bowl cream together the butter, Greek yogurt, and sugar. Add in the eggs and mix until well combined. Stir in the vanilla.

Add the dry ingredients to the wet ingredients and mix well. Stir in the milk.

Gently fold in the M&M’s® Easter Sundae.

Divide the batter between the 12 muffin cups, filling them each 3/4 of the way full.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.

To make the frosting put the butter in a bowl and mix on medium speed until whipped. Add in the vanilla and milk and mix on medium speed for 1 minute.

Add the powdered sugar a half cup at a time until desired consistency is reached. Stir in the green food coloring.

Put the frosting in a piping bag and pipe onto the cupcakes to make it look like grass. I used a star tip and it gave the frosting a lot of dimension.

To make the edible handles place the water, sugar, and brown food coloring in a medium saucepan. Bring to a boil over high heat. Add in the spaghetti and cook for 3-4 minutes or until the spaghetti just begins to bend. Do not fully cook it!

Immediately take the strands out and shape them into a semi-circle. If they keep breaking put them in the pot for an additional minute. Allow them to cool on a baking sheet.

To decorate the cupcakes put about 10 jellybeans on top of the cupcakes.

Take a toothpick and poke a whole in the top of the cupcake on two opposite sides. Pick up the cooled spaghetti and stick one end into each toothpick hole to make the edible handle.

Enjoy!