Easter Basket Cupcakes Recipe

4.5 1 3
Easter Basket Cupcakes Recipe
Easter Basket Cupcakes Recipe photo by Taste of Home
Publisher Photo

Easter Basket Cupcakes Recipe

Read Reviews
4.5 1 3
Publisher Photo
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
MAKES:
30 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min. + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min. + cooling

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 peel
  • 1 teaspoon vanilla extract
  • 4 cups confectioners' sugar
  • 1 teaspoon water
  • 6 drops green food coloring
  • 3 cups sweetened shredded coconut
  • Optional candies: jelly beans, bunny Peeps candy and Sour Punch straws

Directions

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.
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.
In a large bowl, beat cream cheese and butter until blended. Beat in orange peel and vanilla. Gradually beat in confectioners' sugar until smooth. Frost cupcakes.
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. Yield: 2-1/2 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Easter Basket Cupcakes in Taste of Home April/May 2014

Nutritional 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.

  • 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 peel
  • 1 teaspoon vanilla extract
  • 4 cups confectioners' sugar
  • 1 teaspoon water
  • 6 drops green food coloring
  • 3 cups sweetened shredded coconut
  • Optional candies: jelly beans, bunny Peeps candy and Sour Punch straws
  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 peel 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. Yield: 2-1/2 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Easter Basket Cupcakes in Taste of Home April/May 2014

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forEaster Basket Cupcakes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
millsapm User ID: 1794642 225075
Reviewed Apr. 19, 2015

"Recipe for the carrot cake itself was very tasty and resulted in a moist cake. Everyone thought they were good and very cute. And the frosting was also very good; however, I would recommend only assembling what you think everyone will eat and leave the rest of the cupcakes plain with icing; otherwise the basket handles (the sour straws) come undone and/or melt making a sort of gooey mess."

Loading Image