Make cupcakes according to package directions and let cool completely.

In a large bowl, beat softened cream cheese until smooth.

Add butter and mix well.

Add vanilla.

Add powdered sugar, 1 cup at a time, scraping down sides periodically.

Add about 10 drops green food coloring or until desired color; set aside.

In a small bowl mix coconut flakes and water.

Add enough green food coloring until coconut is completely coated; set aside.

Unwrap starbursts and cut all of them in half.

Place startbursts on a plate and heat for 15 seconds.

Roll each starburst half into the shape of a carrot. {You may need to reheat them for about ten seconds if they get too hard again to work with.}

With a steak knife or a BBQ skewer, make a hole in the top of each carrot.

Cut your Twizzlers into 1/4 inch pieces and pull apart.

Place a couple Twizzlers pieces in the hole of your carrot and form the startburst around them to seal it.

With a knife, slightly cut a few indents into each carrot to add a little texture.

Now for the assembly - frost each cupcake with your green frosting.

Spring the desired amount of coconut on top.