Easy Easter Basket Cupcakes Recipes
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
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
I got this recipe on Incredible Recipes...so unusual and fun to make with the kids. Take them into you student's school party. Make them at home and make them when you do your Easter crafts.
Provided by Kimi Gaines
Categories Chocolate
Time 35m
Number Of Ingredients 8
Steps:
- 1. Prepare cake mix as instructed on the box
- 2. Cut of bottom off of sugar cones and place in a 12-ct cup cake pan. Drop a mini cupcake liner down into the cone to catch spills.
- 3. Pour batter into the cone half way up. Bake according to package for cup cakes.
- 4. Dye coconut and set aside
- 5. cool cupcakes..when cool remove mini liner and place cupcakes back in cupcake pan till ready to decorate
- 6. Frost cupcakes, top with coconut & jelly beans. Cut a licorice string and make a handle.
- 7. Hint...you can braid 3 stands of licorice for handle
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- Make your white cake batter per recipe instructions. Portion the batter into paper cupcake liners in your baking tin. Fill each cupcake liner no more than 2/3 full.
- Make your buttercream frosting per recipe instructions. Mix until smooth and of medium consistency.
- Fit a Wilton piping tip #233 into your piping bag. If you do not have a piping bag, a piping tip, or either of these see notes in the post above for alternative ways to make your 'grass' for these cupcakes.
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- Combine butter, cream cheese, Key Lime juice, Key Lime or Lemon zest, and Confectioners' sugar in bowl and mix well, adding more Confectioners' sugar as needed for desired thickness.
- Make Green Coconut Grass by combining combine 2 teaspoons water with 9 drops green food coloring and 1 cup shredded coconut in a Zip Lock bag. Zip closed and shake until all coconut is green.
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- The first thing you’ll want to do is pipe a single layer of frosting on your cupcake and sprinkle it with decorative sugar.
- Next chop your Twizzlers in half, create the handle of the Easter basket by pressing each end of the Twizzler into the cupcake.
- Now you want to press a bunny into the icing in front of the handle. You can add a little bit of icing to the bottom of the bunny if you’re having trouble getting it to stick.
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Reviews 11Category DessertCuisine VeganTotal Time 50 mins
- While the cupcakes bake, color your frosting. In a medium bowl, add the food coloring to your frosting until you get a nice, pastel green color, and stir to combine. Start with 5-10 drops, then add a drop at a time until you get that Easter grass shade you’re going for. Add the color slowly! You can always add another drop, but you can’t take drops away. How much food coloring you need will depend on what type you're using. Gel color, for example, will take less than more standard food coloring. You can mix the frosting the night before, as well. Just store in the fridge until you’re ready to frost.
EASTER BASKET CUPCAKES - SUGARHERO
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- Divide the fondant into 12 equal portions. Cover a baking sheet with waxed paper or parchment and dust it lightly with powdered sugar.
- Combine the egg whites and the granulated sugar in the bowl of a large stand mixer, and whisk them together. Choose a small saucepan that lets you fit the base of the stand mixer snugly into the top of the saucepan—this is your makeshift hot water bath. (Alternately, you can use a different bowl or an actual bain marie and then transfer the mixture to a mixing bowl once it’s heated.) Add an inch of water to the bottom of the saucepan, and bring the water to a simmer.
- Remove the cupcakes from the muffin pan. Take a sharp knife and cut a cone-shaped portion from the center of each cupcake. Fill the hole with a scoop of raspberry jam, coming almost all the way to the top. Cut the bottom off of the cone, and replace the top of the cupcake on top of the jam.
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- Cadbury Egg Easter Cupcakes. These lovely blue and brown cupcakes are home to a delightful surprise – a Cadbury Creme Egg surprise – that you won’t notice until you bite down into them.
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