Easter Basket Cupcakes
TOTAL TIME: Prep: 35 min. Bake: 20 min. + cooling
YIELD: 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
Ingredients
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4 large eggs
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1 cup sugar
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1 cup packed brown sugar
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1 cup canola oil
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3 teaspoons vanilla extract
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3 cups all-purpose flour
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2 teaspoons baking powder
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2 teaspoons ground cinnamon
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1 teaspoon salt
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1 teaspoon baking soda
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1/2 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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3/4 cup buttermilk
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1 pound carrots, grated
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2 cups chopped walnuts, toasted
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1 can (8 ounces) crushed pineapple, drained
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1 cup sweetened shredded coconut
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FROSTING/DECORATIONS:
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1 package (8 ounces) cream cheese, softened
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1/2 cup butter, softened
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1 teaspoon grated orange zest
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1 teaspoon vanilla extract
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4 cups confectioners' sugar
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1 teaspoon water
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2 to 4 drops food coloring
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3 cups sweetened shredded coconut
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Optional candies: jelly beans, bunny Peeps candy and Sour Punch straws
Directions
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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.
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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.
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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.
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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.
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