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Easter Basket Cupcakes

1 review
Test Kitchen Approved
Total Time

Prep: 35 min. Bake: 20 min. + cooling

Makes

2-1/2 dozen

Updated: Feb. 10, 2022
My mother and I would make these when I was growing up, and I had just as much fun sharing the same experience with my own children when they were young. —Kathy Kittell, Lenexa, Kansas
Easter Basket Cupcakes
Easter Basket Cupcakes Recipe photo by Taste of Home
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Ingredients

  • 4 large eggs
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 cup canola oil
  • 3 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup buttermilk
  • 1 pound carrots, grated
  • 2 cups chopped walnuts, toasted
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup sweetened shredded coconut
  • FROSTING/DECORATIONS:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon grated orange zest
  • 1 teaspoon vanilla extract
  • 4 cups confectioners' sugar
  • 1 teaspoon water
  • 2 to 4 drops food coloring
  • 3 cups sweetened shredded coconut
  • Optional candies: jelly beans, bunny Peeps candy and Sour Punch straws

Directions

  1. Preheat oven to 350°. Line 30 muffin cups with paper liners. In a large bowl, beat eggs, sugars, oil and vanilla until well blended. In another bowl, whisk flour, baking powder, cinnamon, salt, baking soda, ginger and nutmeg; add to egg mixture alternately with buttermilk, beating well after each addition. Stir in carrots, walnuts, pineapple and coconut.
  2. Fill prepared cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
  3. In a large bowl, beat cream cheese and butter until blended. Beat in orange zest and vanilla. Gradually beat in confectioners' sugar until smooth. Frost cupcakes.
  4. In a large resealable plastic bag, mix water and food coloring; add coconut. Seal bag and shake until coconut is evenly tinted. Sprinkle over cupcakes. Decorate with candies, as desired. Refrigerate until serving.

Nutrition Facts

1 cupcake (calculated without candies): 420 calories, 24g fat (9g saturated fat), 45mg cholesterol, 253mg sodium, 50g carbohydrate (36g sugars, 2g fiber), 5g protein.