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.

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:

9. Combine water and food coloring in a large resealable plastic bag; add coconut. Seal bag and shake to tint. Sprinkle over cupcakes.

They are so easy to make!

Easy Easter Basket Cupcakes

 

Print

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

 

Serves: 24

Ingredients

• Vanilla Cupcake:
• 2⅔ cups sugar
• 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
• 2 large eggs
• 2 large egg yolks
• ⅔ cup milk
• ⅔ cup water
• 2½ teaspoons pure vanilla extract
• 2⅔ cups all-purpose flour
• 1⅓ cups cake flour
• 4 teaspoons baking powder
• ½ teaspoon fine salt
• FROSTING:
• ¾ 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

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 ¾ 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.

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 Make sure you check out some of our other delicious cupcake recipes:

• Strawberry Lemonade Cupcakes

• Angel Food Cupcakes

• Skinny Chocolate Cupcakes