Easter Basket Cupcakes
Transform your dessert table into a festive celebration with these delightful Easter Basket Cupcakes! Perfect for spring gatherings and Easter celebrations, these whimsical treats feature a moist, buttery vanilla cupcake base topped with vibrant green buttercream frosting, shredded coconut "grass," and colorful chocolate candy eggs. Finished with a playful licorice handle, each cupcake resembles an adorable miniature Easter basket, making them as fun to make as they are to eat! With just 20 minutes of prep time and easy-to-follow instructions, this recipe is ideal for bakers of all levels. Whether you’re planning a family-friendly baking activity or looking for an eye-catching dessert for your Easter party, these cupcakes are sure to impress!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter
- 0.5 cup milk
- 1 teaspoon vanilla extract
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 2 large eggs
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 4 drops green food coloring
- 1 cup shredded coconut
- 24 pieces chocolate candy eggs
- 12 pieces licorice strings (for handles)
Instructions
Preheat the oven to 350°F (175°C) and line a 12-count muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and granulated sugar together using an electric mixer, until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the unsalted butter in a large bowl until smooth. Gradually add the powdered sugar, mixing on low speed. Add the heavy cream and beat on high until fluffy.
Stir in the green food coloring until the frosting reaches your desired shade of 'grass green.’
In a small bowl, mix the shredded coconut with 1-2 drops of green food coloring to tint it green. Toss until the coconut resembles grass.
Frost the cooled cupcakes with the green buttercream frosting, then sprinkle the tinted coconut over the top to mimic grass.
Add 2 chocolate candy eggs to the center of each cupcake, pressing lightly to adhere.
Insert a piece of licorice into each side of the cupcake to form the handle of the 'basket.’
Serve immediately or store in an airtight container at room temperature for up to two days.
Nutrition Facts
Calories |
5775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.0 g | 268% | |
| Saturated Fat | 132.8 g | 664% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 1760 mg | 77% | |
| Total Carbohydrate | 913.3 g | 332% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 723.9 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 502 mg | 39% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1394 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
