Easy Easter Basket Cupcakes
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5
4 reviews
Excellent
Easy Easter Basket Cupcakes
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You have to make these Easter Basket cupcakes for your kids. This Easy Easter Cupcakes Recipe taste great look even better. Perfect for Easter Sunday!
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Ingredients
- Vanilla Cupcake:
- 2 2/3 cups sugar
- 1 cup unsalted butter cut into 1-inch pieces
- 2 egg large
- 2 egg large yolks
- 2/3 cup milk
- 2/3 cup water
- 2 1/2 teaspoons vanilla extract pure
- 2 2/3 cups all-purpose flour
- 1 1/3 cups cake flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt fine
- Frosting:
- 3/4 cup butter (softened)
- (2) 3 oz. cream cheese softened, in packages
- 1 teaspoon vanilla extract
- 3 cups confectioners' sugar
- 1 teaspoon water
- 4 Food Coloring purple or other color for decoration
- 1-1/2 cups coconut flaked
- licorice red shoestring
- jelly beans
Instructions
- Preheat oven to 350 degrees F.
- Line two 12-cup cupcake tins with paper liners. Set aside.
- Mix sugar and butter in a mixer until very creamy, scraping sides as needed, 1 to 2 minutes.
- Add the eggs and yolks, one at a time. Add the milk, water, and vanilla and blend.
- In separate bowl mix flour, baking powder, and salt in a medium bowl.
- Add the dry ingredients, in 3 batches to the wet mixture.
- Evenly pour the batter into the prepared cups, filling them 3/4 of the way full.
- Bake until the cakes are just firm and spring back when gently pressed 18 to 25 minutes.
- Let cool
- In a small bowl, beat butter, cream cheese and vanilla until smooth.
- Gradually beat in confectioners' sugar; spread over cupcakes.
- Combine water and food coloring in a large resealable plastic bag; add coconut. Seal bag and shake to tint.
- Sprinkle over cupcakes.
- Using a metal or wooden skewer, poke a hole in the top on opposite sides of each cupcake.
- Cut licorice into 6-in. strips for handles; insert each end into a hole.
- Decorate with jelly beans.
Notes
- You can absolutely substitute a box cake mix to save time on these cute cupcakes!
Nutrition Information
Show Details
Calories
383kcal
(19%)
Carbohydrates
56g
(19%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Cholesterol
67mg
(22%)
Sodium
162mg
(7%)
Potassium
138mg
(3%)
Sugar
39g
(78%)
Vitamin A
470IU
(9%)
Calcium
73mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 56g | 19% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 67mg | 22% |
| Sodium | 162mg | 7% |
| Potassium | 138mg | 3% |
| Sugar | 39g | 78% |
| Vitamin A | 470IU | 9% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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