Best 4 Easter Basket Cupcakes Recipes
With Easter just around the corner, it's time to start thinking about treats for your loved ones. What could be more festive and fun than a batch of Easter basket cupcakes? These adorable treats are perfect for Easter brunches, potlucks, or just a special springtime snack. With their colorful decorations and delicious flavors, they're sure to put a smile on everyone's face. So grab your mixing bowl and preheat your oven, because we're about to embark on a sweet adventure to create the best Easter basket cupcakes ever!
Let's cook with our recipes!
EASTER BASKET CUPCAKES
Gather the kids and make sweet, edible Easter baskets!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Frost with frosting. Use candy strips for handle on each. Decorate with candy as desired. Store loosely covered.
Nutrition Facts : Calories 180, Carbohydrate 24 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 150 mg, Sugar 16 g, TransFat 1 g
EASTER BASKET CUPCAKES
My mother and I would make these when I was growing up, and I had just as much fun sharing the same experience with my own children when they were young. -Kathy Kittell, Lenexa, Kansas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2-1/2 dozen.
Number Of Ingredients 27
Steps:
- Preheat oven to 350°. Line 30 muffin cups with paper liners. In a large bowl, beat eggs, sugars, oil and vanilla until well blended. In another bowl, whisk flour, baking powder, cinnamon, salt, baking soda, ginger and nutmeg; add to egg mixture alternately with buttermilk, beating well after each addition. Stir in carrots, walnuts, pineapple and coconut., Fill prepared cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a large bowl, beat cream cheese and butter until blended. Beat in orange zest and vanilla. Gradually beat in confectioners' sugar until smooth. Frost cupcakes., In a large resealable plastic bag, mix water and food coloring; add coconut. Seal bag and shake until coconut is evenly tinted. Sprinkle over cupcakes. Decorate with candies, as desired. Refrigerate until serving.
Nutrition Facts : Calories 420 calories, Fat 24g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 253mg sodium, Carbohydrate 50g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
EASY EASTER BASKET CUPCAKES
Celebrate Easter with these adorable cupcakes decorated with candy decors to look like tiny baskets.
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Using star tip, pipe cupcake icing on top of each cupcake; spread evenly. Sprinkle with green sugar.
- To make nest on top of each cupcake, pipe icing in circle, 2 layers high. Fill each nest with about 1/2 teaspoon pastel sequins; sprinkle additional sequins around nest.
Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 10 g, TransFat 1 g
EASTER BASKET CUPCAKES
My mom use to make these for my elementry class every year! So cute!
Provided by Brandy Bender
Categories Chocolate
Time 30m
Number Of Ingredients 7
Steps:
- 1. Heat oven to 350 degrees. Make, bake and cool cake mix as directed on box for 24 cupcakes.
- 2. Mix the coconut with any food coloring in a bowl, drip a few drops of another food coloring into the frosting and mix well. Pull the twizzlers apart and cut into about 2 to 3 inches long.
- 3. Spread frosting onto the cupcakes, sprinkle the shredded coconut (grass) on top of the frosting, add 3 jelly beans (eggs) in the center of the cupcakes, and add the twizzler (basket handle) to the cupcake, pushing the licorice into the cupcake, about 1/2 a inch for support.
Tips:
- To achieve perfectly round cupcakes, use a cookie scoop to portion the batter evenly into the cupcake liners. - Fill the cupcake liners only ⅔ full to prevent overflowing during baking. - Bake the cupcakes at the center rack of the oven for even cooking. - Allow the cupcakes to cool completely before frosting to prevent the frosting from melting. - Use a piping bag or a ziplock bag with a small hole snipped at the corner to create intricate frosting designs. - If you don't have a piping bag, use a spoon to spread the frosting evenly over the cupcakes. - Decorate the cupcakes with sprinkles, candies, or edible flowers to make them more festive. - Store the cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.Conclusion:
With these Easter Basket Cupcakes, you can bring the joy and excitement of the Easter celebration into your kitchen. These adorable cupcakes are not only delicious but also easy to make, making them a perfect baking project for both experienced and beginner bakers. Whether you're celebrating Easter with family and friends or simply looking for a fun and creative way to indulge your sweet tooth, these cupcakes are sure to be a hit. So gather your ingredients, preheat your oven, and let's get baking! Happy Easter!
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