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Cupcake Easter Baskets Recipe
Cupcake Easter Baskets Recipe photo by Taste of Home

Cupcake Easter Baskets Recipe

Publisher Photo
From Shaunavon, Saskatchewan, Julie Johnston shares the recipe for her cute cupcakes with mild orange flavor. "It's fun to dress up these cupcakes for Easter!" she writes. "As we raised four sons and a daughter, I prepared many, many school lunches and often added these springtime treats."
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 18 servings

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon grated orange peel
  • 2 cups cake flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup buttermilk
  • FROSTING:
  • 3/4 cup butter, softened
  • 2 packages (3 ounces each) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 3 cups confectioners' sugar
  • 1 teaspoon water
  • 4 drops green food coloring
  • 1-1/2 cups flaked coconut
  • Red shoestring licorice
  • Jelly beans

Nutritional Facts

1 serving (1 each) equals 351 calories, 18 g fat (11 g saturated fat), 51 mg cholesterol, 273 mg sodium, 47 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, cream butter and sugar. Beat in the egg and orange peel. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. In a small bowl, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar; spread over cupcakes. Combine water and food coloring in a large resealable plastic bag; add coconut. Seal bag and shake to tint. Sprinkle over cupcakes.
  4. 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. Yield: 1-1/2 dozen.
Originally published as Cupcake Easter Baskets in Taste of Home April/May 2003, p49

Nutritional Facts

1 serving (1 each) equals 351 calories, 18 g fat (11 g saturated fat), 51 mg cholesterol, 273 mg sodium, 47 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Cupcake Easter Baskets

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Apr. 17, 2014

"I did not have a positive experience with the frosting. Though it tasted very good, it was extremely runny and despite adding volumes of powdered sugar, unfortunately ended up having to throw it away. Thus, I used prepared frosting. I may have caused this problem by using fat free cream cheese and margarine instead of butter in an effort to reduce fat and make more healthy. Also since I was taking this for a church activity, I used a Funfetti Cake Mix and added the orange zest for moisture and flavor. I decorated the cupcakes just as advised, (excluding the shoe string licorice which I could not find). i also needed more coconut then it called for. I used miniature jelly bellys instead of full size jelly beans. They look absolutely adorable when decorated, and assume they will be tasty. This was a very cute and clever way to dress up a cupcake!"

MY REVIEW
Reviewed Mar. 30, 2013

"Wonderful recipe! Very thick batter-just beware of that while baking and spooning into pan. I added orange zest to kick it up a notch in the frosting. For the life of me, I could not get the shoestring licorice to stand up, so I just left it out. They still look great without it! This is now one of my favorite base cupcake batters."

MY REVIEW
Reviewed Mar. 16, 2013

"They are delicious without the cheese filling things and i decorated the same as you but i made normal cupcakes wiht the decor!!.

Awesome recipe!! "

MY REVIEW
Reviewed Apr. 25, 2011

"very cute, very delicious! i doubled the cupcake recipe and made about 40 cupcakes. i did not double the frosting recipe because of what other raters said about there being enough... and even though i had double the cupcakes there was leftover frosting.

on taste, the cupcake was delicious! it went with the frosting, coconut, and jelly beans perfectly! the frosting was better than my old vanilla buttercream recipe.
and on looks, it was very cute. easy too assemble, except the handle was a little tricky but it worked. and everybody loved it! 5/5"

MY REVIEW
Reviewed Apr. 11, 2011

"I made these with my four year old son and we LOVED making them. I just used a store bought cake mix, but did make the frosting and it was so good with it! I cut the frosting recipe in 1/2 also and had enought to frost 24 cupecakes! Thanks for this FUN recipe!"

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