Easter Basket Cupcakes with Cadbury mini eggs and colored shredded coconut

Easter Basket Cupcakes

Theme of the creation process for these cupcakes...

"If at first you don't succeed..." Yeah, anyone else able to finish that line in their heads too? 

"Try, try again."

I'd seen Easter Basket cupcakes before; how hard could they be to make?
Eggs in the middle, add a handle on top and boom! Done. Simple and cute, right?

.....suffice to say my first attempt was awful.

I tried piping pink frosting in a ring around the edge of the cupcake, adding the mini eggs, and then pulling out a piece of stretchy candy (a pastel-colored Hi-Chew) into a rough basket-handle shape to decorate them. I don't have photographic proof, but....they were hideous. The candy 'basket handle' fell in the middle, the piping got uneven after I put eggs in the center of the ring.....yeah. They looked SO incredibly awful! I'd show you a picture but I didn't take any because they were SO hideous. 

So I scraped off that whole batch - and started over.

A better-informed attempt round 2 - 

  • This time I covered them in tinted coconut - always slightly messy-looking so suddenly my lame piping job didn't matter!
  • I cut a small piece of curling ribbon and pushed both ends into the frosting with a toothpick to make it look like a basket handle. SO much better! (No, it's not edible; use rice paper if you'd rather. But tbh I'm pretty sure nobody eats plain rice paper either.)
  • NOW the Cadbury eggs in the center could be the focal point - like they were supposed to be. And the cupcakes had the cute, light, spring-ey look that I wanted! 
Going to take a short tangent here -

This sums up the drawback to lots of time on social media. Did I post any pictures of the ugly-looking cupcakes? Psshh, NOPE. I didn't even take pictures at that point. All you see on this page and my Instagram feed is the finished product, not the multiple fails that were part of its creation. Editing can make the video look effortless. It wasn't. Don't compare your PROCESS with someone else's finished PRODUCT. They had a process too, but you don't see it on social media. 😉 

SO many people have told me "ohh, I could never bake anything like that" or "I EPIC FAIL so many times trying to bake anything."

So do I, and so does everyone!

And that's the whole point of tutorials and videos - hopefully I can help you avoid my mishaps and disasters! 😉 

Okay, off the soapbox. Recipe time! 

 

FAQs

"How should I store any remaining cupcakes?" 
  • 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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Don't forget to pin this recipe for later! 

Easter Basket Cupcakes with Cadbury mini eggs and colored shredded coconut
Easter Basket Cupcakes
Easter Basket Cupcakes

Easter Basket Cupcakes

Sarah H
Tinted coconut, little ribbon handles and mini Cadbury chocolate Easter eggs decorate these fun and adorable Easter Basket Cupcakes!
Prep Time 20 minutes
Cook Time 20 minutes
Decorating time 25 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 24 cupcakes
Calories 497 kcal

Equipment

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

Decorations

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: 1cupcakeCalories: 497kcalCarbohydrates: 64gProtein: 6gFat: 24g
Keyword Easter Basket Cupcakes, Easter Cupcakes, Easter Egg Cupcakes, Easy Easter Basket Cupcakes, Easy Easter Cupcakes, Easy Easter Desserts
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Cream Cheese Buttercream Frosting

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