Easter Basket Cupcakes

Total Time

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


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 Recipe photo by Taste of Home


  • 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
  • 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


  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.