FAQs
"How should I store any remaining cupcakes?"
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Store in a sealable container; I often put a layer of plastic wrap over the top between the container and lid. I just find a get a better seal that way.
Cupcakes will keep in the fridge for 3-5 days as long as they're protected from drying out.
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Easter Basket Cupcakes
Tinted coconut, little ribbon handles and mini Cadbury chocolate Easter eggs decorate these fun and adorable Easter Basket Cupcakes!
Servings: 24 cupcakes
Calories: 497kcal
Equipment
- 2 Cupcake tins (24 cups total)
- large cookie scoop (optional, but makes transferring batter to pans much easier!)
- 24 Gift wrap ribbon or rice paper strips (I used gift wrap ribbon, but rice paper is edible!)
Ingredients
Cupcakes
- 1 cup butter (melted and cooled)
- 3 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups granulated sugar
- 5 large eggs
- 1 Tablespoon vanilla extract
- 1 cup milk (I used whole milk)
- ½ cup sour cream
Cream Cheese Buttercream Frosting
- 8 ounces cream cheese (one package; softened)
- 1 cup butter (two sticks; softened)
- 5 ½ -6 cups powdered sugar
- 1 Tablespoon vanilla
- 1-2 Tablespoons milk (to desired consistency)
- 1-2 drops each Green, pink, yellow, and blue food coloring
Decorations
- 2 cups shredded coconut
- 1-2 drops each Green, pink, yellow, and blue food coloring
- 72-96 mini Cadbury chocolate eggs (about 1 bag)
Instructions
Cupcakes
- (First – melt your unsalted butter and let it cool - this ensures it won’t cook your eggs when you add it!) Preheat your oven to 325℉, and prepare 24 muffin tins with cupcake liners.
- Combine flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
- In a medium bowl, beat sugar, eggs, vanilla extract, milk and sour cream until well combined. Add the cooled melted butter and whisk again until well combined.
- Add flour mixture to the wet ingredients and mix until just combined. Don't overmix. The batter will be fairly thick; this is normal.
- Divide the batter evenly between the cupcake liners, filling them about 2/3 full. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Allow to cool completely before decorating. (This is a great time to make your frosting!)
Cream Cheese Buttercream Frosting
- Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk and vanilla until frosting reaches desired taste, color, and consistency. Divide into four bowls and tint pink, yellow, green, and blue.
Decorating
- Pipe frosting onto your cupcakes, piping a thick layer around the outer rim. I used a small piping bag and small star tip and started out with a single swirl to cover the top of the cupcake, then went back around to make the outer edge a little thicker.
- Tint shredded coconut by placing into about ½ cup into a plastic bag with a drop of gel food coloring and then shaking/mashing the bags until the coconut is evenly colored. Press tinted coconut onto your cupcakes.
- Add 3-4 mini Cadbury eggs in the center of each cupcake. Cut a short segment (3-4" long) of gift-wrap ribbon or rice paper, and press both ends into opposing edges of each cupcake to create basket handles.
- Annnnd you're done! Stand back and admire your work!
Video
Notes
(Please note nutrition information is an estimate and may not be exactly accurate.)
Nutrition
Serving: 1cupcake | Calories: 497kcal | Carbohydrates: 64g | Protein: 6g | Fat: 24g
Did you make these Easter Basket Cupcakes?
Let me know how it went - or find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!
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Related
Cream Cheese Buttercream Frosting
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