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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!
Prep Time20 minutes
Cook Time20 minutes
Decorating time25 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: Easter Basket Cupcakes, Easter Cupcakes, Easter Egg Cupcakes, Easy Easter Basket Cupcakes, Easy Easter Cupcakes, Easy Easter Desserts
Servings: 24 cupcakes
Calories: 497kcal
Author: Sarah H

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: 1cupcake | Calories: 497kcal | Carbohydrates: 64g | Protein: 6g | Fat: 24g