Eating on a Dime

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Easy Easter Cupcakes Recipe – Easter Basket Cupcakes

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!Easter is just around the corner and I have the CUTEST Easter Basket cupcakes for you! Isn’t this just adorable?!

Easy Easter Cupcakes Recipe

The best part is that you can make these in no time. If you want to make them with a boxed mix, you can, but today I thought I would give you a homemade version in case you want to make your cupcakes from scratch. Wouldn’t these Easter basket cupcakes be perfect for your kids’ school or for Easter Sunday? I think the kids would all just love them!

Make sure you try some of our delicious cupcakes. I know you will find more your family will love.

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!

Vanilla Cupcake ingredients:

  • 2 2/3 cups sugar
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
  • 2 large eggs
  • 2 large egg yolks
  • 2/3 cup milk
  • 2/3 cup water
  • 2 1/2 teaspoons pure vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 1/3 cups cake flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon fine salt

FROSTING Ingredients:

  • 3/4 cup butter, softened
  • 2 packages (3 ounces each) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 3 cups confectioners’ sugar
  • 1 teaspoon water
  • 4 drops purple food coloring or whatever color you want your “grass to be”
  • 1-1/2 cups flaked coconut
  • Red shoestring licorice
  • Jelly beans

How to Make Easter Basket Cupcakes:

1. Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners.  Set aside.
2. Mix sugar and butter in a mixer until very creamy, scraping sides as needed, 1 to 2 minutes.
3. Add the eggs and yolks, one at a time. Add the milk, water, and vanilla and blend.
4. In separate bowl mix  flour, baking powder, and salt in a medium bowl.
5. Add the dry ingredients, in 3 batches to the wet mixture.
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!
6. Evenly pour the batter into the prepared cups, filling them 3/4 of the way full.
7. Bake until the cakes are just firm and spring back when gently pressed 18 to 25 minutes. Let cool
8. In a small bowl, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners’ sugar; spread over cupcakes.
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!9. Combine water and food coloring in a large resealable plastic bag; add coconut. Seal bag and shake to tint. Sprinkle over cupcakes.
10. Using a metal or wooden skewer, poke a hole in the top on opposite sides of each cupcake.
11. Cut licorice into 6-in. strips for handles; insert each end into a hole. Decorate with jelly beans.

They are so easy to make!

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!
Print
Easy Easter Basket Cupcakes
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

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!

Course: Dessert
Cuisine: American
Keyword: Easy Easter Basket Cupcakes
Servings: 24
Calories: 383 kcal
Author: Eating on a Dime
Ingredients
  • Vanilla Cupcake:
  • 2 2/3 cups sugar
  • 1 cup 2 sticks unsalted butter, cut into 1-inch pieces
  • 2 large eggs
  • 2 large egg yolks
  • 2/3 cup milk
  • 2/3 cup water
  • 2 1/2 teaspoons pure vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 1/3 cups cake flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • FROSTING:
  • 3/4 cup butter (softened)
  • (2) 3 oz. packages of cream cheese (softened)
  • 1 teaspoon vanilla extract
  • 3 cups confectioners' sugar
  • 1 teaspoon water
  • 4 drops purple food coloring or whatever color you want your "grass to be"
  • 1-1/2 cups flaked coconut
  • Red shoestring licorice
  • Jelly beans
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line two 12-cup cupcake tins with paper liners. Set aside.
  3. Mix sugar and butter in a mixer until very creamy, scraping sides as needed, 1 to 2 minutes.
  4. Add the eggs and yolks, one at a time. Add the milk, water, and vanilla and blend.
  5. In separate bowl mix flour, baking powder, and salt in a medium bowl.
  6. Add the dry ingredients, in 3 batches to the wet mixture.
  7. Evenly pour the batter into the prepared cups, filling them 3/4 of the way full.
  8. Bake until the cakes are just firm and spring back when gently pressed 18 to 25 minutes.
  9. Let cool
  10. In a small bowl, beat butter, cream cheese and vanilla until smooth.
  11. Gradually beat in confectioners' sugar; spread over cupcakes.
  12. Combine water and food coloring in a large resealable plastic bag; add coconut. Seal bag and shake to tint.
  13. Sprinkle over cupcakes.
  14. Using a metal or wooden skewer, poke a hole in the top on opposite sides of each cupcake.
  15. Cut licorice into 6-in. strips for handles; insert each end into a hole.
  16. Decorate with jelly beans.
Recipe Notes

You can absolutely substitute a box cake mix to save time on these cute cupcakes!

Nutrition Facts
Easy Easter Basket Cupcakes
Amount Per Serving
Calories 383 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Cholesterol 67mg 22%
Sodium 162mg 7%
Potassium 138mg 4%
Total Carbohydrates 56g 19%
Sugars 39g
Protein 4g 8%
Vitamin A 9.4%
Calcium 7.3%
Iron 5.3%
* Percent Daily Values are based on a 2000 calorie diet.

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