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Cupcake Easter Baskets

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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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