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.
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Jon Holyoke
[email protected]I would not recommend this recipe to anyone.
Ishrat Jahan
[email protected]These cupcakes are a waste of time and ingredients.
Jonathan Barrioa
[email protected]I would not make these cupcakes again.
Mologadi Elizabeth
[email protected]Overall, I thought these cupcakes were just okay.
sandeep singh
[email protected]I think these cupcakes would be better with a different type of frosting.
Denice Stanley
[email protected]I had trouble getting the cupcakes to rise properly.
Rahad Ahmed
[email protected]These cupcakes were a bit dry, but the frosting helped to make up for it.
Tippett Reinson
[email protected]These cupcakes are a bit too sweet for my taste.
Gary Bradley
[email protected]I'm not a fan of the frosting, but the cupcakes themselves are delicious.
Md shazat hossin
[email protected]These cupcakes are so moist and fluffy! The frosting is also very rich and creamy.
Toby
[email protected]I love the idea of using a muffin tin to make these cupcakes. It makes them the perfect size for a party or potluck.
Buddha Bahadur Khadka
[email protected]These cupcakes are a great way to use up leftover Easter candy.
Laraib Khan
[email protected]I made these cupcakes for my kids' Easter party and they were a huge success! The kids loved decorating them with sprinkles and candy.
Naruto gaming nepal
[email protected]These cupcakes are so cute and festive! They're perfect for Easter brunch or dinner.
Jarot sontan Azizul
[email protected]I'm not a baker, but these cupcakes were easy to make and turned out great! I used a boxed cake mix and store-bought frosting, but the cupcakes still looked and tasted homemade.
andualem Dejene
[email protected]These Easter Basket Cupcakes were a hit with my family and friends! The cupcakes were moist and fluffy, and the frosting was rich and creamy. The kids loved the colorful sprinkles and the chocolate eggs on top.