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Cupcake Easter Baskets

Name: Cupcake Easter Baskets
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1-1/2 dozen.
Ingredients: 1/2 cup butter, softened; 1 cup sugar; 1 large egg, room temperature; 1 teaspoon grated orange zest; 2 cups cake flour; 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 2/3 cup buttermilk; FROSTING:; 3/4 cup butter, softened; 6 ounces cream cheese, softened; 1 teaspoon vanilla extract; 3 cups confectioners' sugar; 1 teaspoon water; 4 drops green food coloring; 1-1/2 cups sweetened shredded coconut; Chocolate licorice twists; Chocolate egg candy

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Test Kitchen Approved

Total Time

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

Makes

1-1/2 dozen

These cute cupcakes with their mild orange flavor are fun to dress up for Easter. As we raised four sons and a daughter, I prepared many, many school lunches and often added these springtime treats. —Julie Johnston, Shaunavon, Saskatchewan

Cupcake Easter Baskets Recipe photo by Taste of Home

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Ingredients

1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 teaspoon grated orange zest
2 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup buttermilk
FROSTING:
3/4 cup butter, softened
6 ounces cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
1 teaspoon water
4 drops green food coloring
1-1/2 cups sweetened shredded coconut
Chocolate licorice twists
Chocolate egg candy

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg and orange zest. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk.
Fill 18 paper-lined muffin cups two-thirds full. Bake until a toothpick comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small bowl, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar; spread over cupcakes. Combine water and food coloring in a large bowl; add coconut. Stir to coat. Sprinkle over cupcakes.
Using a metal or wooden skewer, poke 2 holes in the top of each cupcake, 1 hole on each side. Cut licorice into 6-in. strips for handles; insert each end of a licorice piece into a hole. Decorate with candy eggs.

Nutrition Facts

1 cupcake: 351 calories, 18g fat (11g saturated fat), 51mg cholesterol, 273mg sodium, 47g carbohydrate (33g sugars, 1g fiber), 3g protein.

Cupcake Easter Baskets

Ingredients

Directions

Nutrition Facts

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