Easter Basket Cupcakes
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
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
Reviews
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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.
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