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.
easy Vanilla Cupcake ingredients:
- sugar
- unsalted butter, cut into 1-inch pieces
- eggs
- milk
- water
- pure vanilla extract
- all-purpose flour
- cups cake flour
- baking powder
- salt
FROSTING Ingredients:
- butter, softened
- cream cheese, softened
- vanilla extract
- confectioners’ sugar
- water
- 4 drops purple food coloring or whatever color you want your “grass to be”
- flaked coconut
- Red shoestring licorice
- Jelly beans
How to Make Easter Basket Cupcakes:
My favorite Easter Cupcake idea!
Did you know that you can just use a boxed cake mix to make this fun easter cupcake idea. That means this got even easier. Get the kids involved and have some fun!
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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!
- 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
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Preheat oven to 350 degrees F.
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Line two 12-cup cupcake tins with paper liners. Set aside.
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Mix sugar and butter in a mixer until very creamy, scraping sides as needed, 1 to 2 minutes.
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Add the eggs and yolks, one at a time. Add the milk, water, and vanilla and blend.
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In separate bowl mix flour, baking powder, and salt in a medium bowl.
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Add the dry ingredients, in 3 batches to the wet mixture.
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Evenly pour the batter into the prepared cups, filling them 3/4 of the way full.
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Bake until the cakes are just firm and spring back when gently pressed 18 to 25 minutes.
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Let cool
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In a small bowl, beat butter, cream cheese and vanilla until smooth.
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Gradually beat in confectioners' sugar; spread over cupcakes.
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Combine water and food coloring in a large resealable plastic bag; add coconut. Seal bag and shake to tint.
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Sprinkle over cupcakes.
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Using a metal or wooden skewer, poke a hole in the top on opposite sides of each cupcake.
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Cut licorice into 6-in. strips for handles; insert each end into a hole.
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Decorate with jelly beans.
You can absolutely substitute a box cake mix to save time on these cute cupcakes!
Minnie@thelady8home says
Indeed quite easy to make. Would be really helpful when I need quick cakes.