Best 4 Easy Easter Basket Cupcakes Recipes
Welcome to the delightful world of Easter Basket Cupcakes! These charming treats are not just a feast for the eyes but also a delightful symphony of flavors that will transport you to a world of springtime magic. With a moist and fluffy vanilla cupcake base, topped with a velvety smooth cream cheese frosting and adorned with pastel-colored sprinkles, these cupcakes are a perfect way to celebrate the joy of Easter.
The article features a collection of easy-to-follow recipes that cater to bakers of all skill levels. Whether you're a seasoned pro or a novice in the kitchen, you'll find recipes that suit your expertise. From the classic Vanilla Cupcakes with Cream Cheese Frosting to the indulgent Chocolate Cupcakes with Peanut Butter Frosting, each recipe promises a unique taste experience.
For those with dietary restrictions, the article includes a gluten-free recipe that ensures everyone can indulge in these delightful treats. And for those who prefer a vegan option, there's a recipe that uses plant-based ingredients to create equally delicious and visually appealing cupcakes.
To add a touch of personalization, the article offers a variety of decoration ideas that will turn your cupcakes into edible works of art. From colorful sprinkles and chocolate chips to miniature bunnies and pastel-colored candies, let your creativity soar as you transform these cupcakes into adorable Easter baskets filled with sweet surprises.
So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure. With these Easy Easter Basket Cupcakes, you'll create a sweet sensation that will make your Easter celebration truly unforgettable.
EASTER BASKET CUPCAKES
Gather the kids and make sweet, edible Easter baskets!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Frost with frosting. Use candy strips for handle on each. Decorate with candy as desired. Store loosely covered.
Nutrition Facts : Calories 180, Carbohydrate 24 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 150 mg, Sugar 16 g, TransFat 1 g
EASY EASTER BASKET CUPCAKES
Celebrate Easter with these adorable cupcakes decorated with candy decors to look like tiny baskets.
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Using star tip, pipe cupcake icing on top of each cupcake; spread evenly. Sprinkle with green sugar.
- To make nest on top of each cupcake, pipe icing in circle, 2 layers high. Fill each nest with about 1/2 teaspoon pastel sequins; sprinkle additional sequins around nest.
Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 10 g, TransFat 1 g
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
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2-1/2 dozen.
Number Of Ingredients 27
Steps:
- 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 : Calories 420 calories, Fat 24g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 253mg sodium, Carbohydrate 50g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
EASTER BASKET CUPCAKES
These are adorable and make a cute centerpiece for an Easter table. Instead of baking the cupcakes in paper liners, these are baked in the waffle bowls used for ice cream. The cupcakes can be stored for up to 1 day at room temperature. After a day, the cupcakes will begin to pull away from the sides of the waffle bowls. Times are approximate. Cooking time includes allowing the cakes to cool for 30 minutes before frosting.
Provided by Annisette
Categories Dessert
Time 1h30m
Yield 10 cupcakes
Number Of Ingredients 16
Steps:
- MAKE CUPCAKES: Place rack in center of oven. Preheat oven to 350F degrees.
- Cut ten 8-inch squares of aluminum foil. Place each waffle bowl in center of each foil square. Wrap the outside of of the bowl with the foil, tucking the edges of the foil just inside the top of the bowl. Place bowls on baking sheet and set aside.
- In large bowl, add cake mix, pudding mix, milk, oil, eggs, egg whites, and coconut flavoring (if using).
- Blend 30 seconds with electric mixer on low speed. Scrape down the sides of the bowl. Beat 2 more minutes on medium speed, scraping sides if needed.
- Fill each waffle bowl with a heaping 1/2 cup batter.
- Bake the cupcakes approximately 24-27 minutes, or until they are lightly golden and spring back when lightly pressed with finger.
- Place pan on wire rack to cool for 5 minutes.
- Gently peel off aluminum foil. Allow the bowls to cool to room temperature, about 30 minutes.
- MAKE BUTTERCREAM FROSTING: In large mixing bowl, add butter and mix with electric mixer on low speed until fluffy (about 30 seconds).
- Add confectioners' sugar, 3 tablespoons of milk, and vanilla. Blend on low speed until sugar is incorporated (about 1 minute). Beat 1 minute more on medium speed until light and fluffy. Add up to 1 tablespoon milk if the frosting seems too stiff.
- Note: If you want a slightly lighter color of frosting, beat the butter several extra minutes with the electric mixer before adding sugar. You can also flavor the buttercream frosting with other extracts in place of the vanilla extract. Use almond extract for almond buttercream, coconut flavoring for coconut buttercream, etc.
- MAKE BASKETS: Place the coconut in a plastic bag. Add 2 drops of green food coloring. Seal the bag and shake well until the coconut turns green.
- Add more food coloring if needed.
- TO ASSEMBLE: Place 2 heaping tablespoons of frosting on each cupcake and spread it out smoothly with a short metal spatula or spoon, until the tops are completely covered.
- Sprinkle on coconut to resemble grass. Place a pile of jelly beans on the coconut to resemble eggs.
- Create a basket handle by inserting one end of a licorice or Twizzler stick in one side of the cupcake near the edge. Bend the Twizzler over the cupcake and insert the other end in the opposite side of the cupcake.
Nutrition Facts : Calories 642, Fat 29.9, SaturatedFat 11, Cholesterol 64, Sodium 542.7, Carbohydrate 90.1, Fiber 0.8, Sugar 76, Protein 5.2
Tips:
- Start with a good cupcake recipe. There are many different cupcake recipes available, so find one that you like and that produces a moist, flavorful cupcake.
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your cupcakes.
- Don't overmix the batter. This will make the cupcakes tough.
- Bake the cupcakes according to the recipe instructions. Overbaking or underbaking will result in dry, crumbly cupcakes.
- Let the cupcakes cool completely before frosting them. This will help to prevent the frosting from melting.
- Be creative with your frosting. You can use a variety of different frostings, such as buttercream, cream cheese frosting, or ganache.
- Decorate the cupcakes with your favorite Easter decorations. You can use sprinkles, candy eggs, or even little bunnies.
Conclusion:
Easter basket cupcakes are a fun and festive way to celebrate the holiday. They are also a great way to show your loved ones how much you care. With a little planning and effort, you can make Easter basket cupcakes that are both delicious and beautiful.
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