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Easter Basket Cupcakes Recipe
Easter Basket Cupcakes Recipe photo by Taste of Home

Easter Basket Cupcakes Recipe

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
TOTAL TIME: Prep: 35 min. Bake: 20 min. + cooling
MAKES:30 servings
TOTAL TIME: Prep: 35 min. Bake: 20 min. + cooling
MAKES: 30 servings

Ingredients

  • 4 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 flaked 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 flaked coconut
  • Optional candies: jelly beans, bunny Peeps candy and Sour Punch straws

Nutritional Facts

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

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 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, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat 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) equals 420 calories, 24 g fat (9 g saturated fat), 45 mg cholesterol, 253 mg sodium, 50 g carbohydrate, 2 g fiber, 5 g protein.

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