Easy 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!
Servings: 24
Cost: $14.18, $0.59 per Servings
Ingredients
- Vanilla Cupcake:
- 2 ⅔ 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
- 2 ½ teaspoons pure vanilla extract
- 2 ⅔ cups all-purpose flour
- 1 ⅓ cups cake flour
- 4 teaspoons baking powder
- ½ teaspoon fine salt
- FROSTING:
- ¾ 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
- Preheat oven to 350 degrees F.
- Line two 12-cup cupcake tins with paper liners. Set aside.
- In the bowl of a stand mixer, beat 2? cups granulated sugar and 1 cup (2 sticks) unsalted butter until light and creamy, about 1–2 minutes.
- Add 2 large eggs and 2 large egg yolks, one at a time, mixing well after each addition.
- Mix in ? cup milk, ? cup water, and 2½ teaspoons vanilla extract until combined.
- In a separate bowl, whisk together 2? cups all-purpose flour, 1? cups cake flour, 4 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients in three additions, mixing just until combined after each addition.
- Evenly pour the batter into the prepared cups, filling them 3/4 of the way full.
- Bake until the cakes are just firm and spring back when gently pressed 18 to 25 minutes.
- Let cool
- In a large mixing bowl, beat ¾ cup softened butter, two 3-ounce packages softened cream cheese, and 1 teaspoon vanilla extract until smooth.
- Gradually beat in 3 cups confectioners' sugar until the frosting is light and fluffy. Frost the cooled cupcakes.
- Place 1 teaspoon water and 4 drops purple food coloring into a large resealable bag. Add 1½ cups flaked coconut, seal the bag, and shake until the coconut is evenly colored.
- Sprinkle over cupcakes.
- Using a metal or wooden skewer, poke a hole in the top on opposite sides of each cupcake.
- Cut licorice into 6-in. strips for handles; insert each end into a hole.
- Decorate with jelly beans.
Notes
You can absolutely substitute a box cake mix to save time on these cute cupcakes!
Nutrition
Calories: 383kcal | Carbohydrates: 56g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 67mg | Sodium: 162mg | Potassium: 138mg | Sugar: 39g | Vitamin A: 470IU | Calcium: 73mg | Iron: 1mg
