These Easter Basket Cupcakes are soft, fluffy, and beautifully decorated with coconut “grass” and colorful candy eggs. A fun and festive dessert perfect for Easter parties, brunch, and kids’ celebrations.
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 cup milk
2 teaspoons vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
1 cup shredded coconut
Green food coloring
Mini chocolate eggs or jelly beans
Licorice strips or fondant (for basket handles)
1. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
2. Cream butter and sugar together until light and fluffy.
3. Add eggs one at a time, then mix in vanilla extract.
4. In a separate bowl combine flour, baking powder, and salt.
5. Gradually mix dry ingredients into the wet mixture, alternating with milk.
6. Fill cupcake liners about two-thirds full and bake for 18–22 minutes.
7. Let cupcakes cool completely before decorating.
8. Mix shredded coconut with green food coloring to create “grass.”
9. Frost cupcakes with buttercream frosting.
10. Sprinkle green coconut on top and add candy eggs.
11. Insert licorice or fondant strips to form basket handles.
Make sure cupcakes are completely cool before frosting to avoid melting.
Use thick frosting to help hold decorations in place.
You can customize colors and candies for different Easter themes.
Store cupcakes in an airtight container for freshness.
Find it online: https://www.broodrecipes.com/easter-basket-cupcakes/