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Easter Basket Cupcakes

Name: Easter Basket Cupcakes
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 2-1/2 dozen.
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

1 review

Test Kitchen Approved

Total Time

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

Makes

2-1/2 dozen

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

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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

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 zest 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.

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.

Easter Basket Cupcakes

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