Name: Easter Basket Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 20 min
Yield: 12
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 ½ tsp baking powder; ¼ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 2 tsp vanilla extract; ½ cup buttermilk; 1 cup unsalted butter, softened; 4 cups powdered sugar, sifted; 2-3 tbsp heavy cream or milk; 2 tsp vanilla extract; Green gel food coloring; 1 ½ cups sweetened shredded coconut; Green gel food coloring (for grass); 36-48 jelly beans or mini chocolate eggs; 12 pretzel sticks or black/red licorice ropes (for handles)

These adorable Easter Basket Cupcakes transform simple vanilla cupcakes into charming mini Easter baskets overflowing with “grass” and candy eggs. Perfect for Easter celebrations, they’re fun to decorate and delight kids and adults alike with their festive look and delicious taste. (48 words)

Why You’ll Love This Recipe

As an experienced chef, I adore this recipe because it’s incredibly approachable yet delivers wow-factor results every time. The moist vanilla cupcakes serve as the perfect base, while the clever use of shredded coconut dyed green creates realistic “grass,” and colorful jelly beans or mini eggs mimic a bountiful Easter basket.

Adding a pretzel or licorice handle makes them look like real baskets—super cute for photos, parties, or Easter brunch. It’s mostly assembly with store-bought shortcuts if you want (like boxed cake mix or canned frosting), but tastes homemade.

Kids love helping decorate, it’s not too fussy, and the combination of fluffy cake, creamy buttercream, and sweet candies is pure joy in every bite. You’ll feel like a baking pro without spending all day in the kitchen!

Yield: 12 standard cupcakes

Easter Basket Cupcakes

Adorable vanilla cupcakes decorated as mini Easter baskets with coconut grass, candy eggs, and handles.

Prep Time 30 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 1 hour 20 minutes

Ingredients

For the Cupcakes:

1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
½ cup buttermilk

For the Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar, sifted
2-3 tbsp heavy cream or milk
2 tsp vanilla extract
Green gel food coloring

For Decoration:

1 ½ cups sweetened shredded coconut
Green gel food coloring (for grass)
36-48 jelly beans or mini chocolate eggs
12 pretzel sticks or black/red licorice ropes (for handles)

Instructions

Get everything ready and preheat — Oh, the excitement starts here! Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cute pastel cupcake liners. This makes cleanup easy and adds to the Easter vibe right away. Gather all your ingredients so baking flows smoothly like a pro.
Whisk the dry ingredients — In a medium bowl, whisk together the flour, baking powder, and salt. This simple step ensures even rising and no bitter baking powder pockets—your cupcakes will thank you with fluffy perfection!
Cream butter and sugar — In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light, fluffy, and pale (about 2-3 minutes). This incorporates air for tender, melt-in-your-mouth texture—don't rush it!
Add eggs and vanilla — Beat in the eggs one at a time, mixing well after each, then splash in the vanilla. Scrape down the sides so everything blends beautifully. Your batter should look creamy and inviting now.
Alternate wet and dry — Add half the dry ingredients to the butter mixture, mix on low until just combined, then pour in the buttermilk and mix. Finish with the remaining dry ingredients. Stir gently—overmixing makes tough cupcakes, so stop when you see no streaks!
Fill and bake — Scoop batter evenly into liners (about ⅔ full—use an ice cream scoop for neatness). Bake 18-22 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. They'll smell heavenly!
Cool completely — Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack. They must be fully cooled before decorating (about 30 minutes)—warm cupcakes melt frosting and ruin the cute basket look!
Make the frosting — Beat softened butter until creamy, gradually add powdered sugar, then cream and vanilla. Whip until light and fluffy (3-4 minutes). Divide some into a small bowl and tint with green gel coloring for grass accents if desired.
Create the grass base — Frost each cooled cupcake with a generous swirl of white or light green buttercream. Immediately sprinkle or press on the dyed green coconut (mix coconut with a drop of green coloring in a ziplock bag first) to mimic fresh Easter grass. Press gently so it sticks!
Finish with eggs and handles — Nestle 3-4 jelly beans or mini eggs into the "grass" for that overflowing basket feel. Gently insert a pretzel stick or curved licorice piece on each side as a handle—push in while frosting is soft. Step back and admire your adorable edible Easter baskets!

Notes

Dye coconut ahead for easier workflow.
Use gel coloring for vibrant color without watery frosting.
Handles are decorative—warn little ones if using non-edible pretzels.
For extra cuteness, add tiny piped buttercream flowers or bunny toppers.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 836Total Fat 29gSaturated Fat 18gUnsaturated Fat 11gCholesterol 99mgSodium 495mgCarbohydrates 138gFiber 2gSugar 106gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use room-temperature ingredients for smoother batter and better rise. Don’t overmix the batter to keep cupcakes tender. For vibrant green grass, start with a little gel food coloring and add more gradually—too much can make it neon!

Pipe frosting in a flat swirl first for stability, then add coconut generously so it sticks. Insert handles right after frosting while it’s still soft so they set in place. If handles are tricky, opt for curved licorice ropes—they’re edible and flexible.

Bake one test cupcake to check doneness and avoid overbaking. Cool completely before decorating to prevent melting frosting. For cleaner assembly, work on a parchment-lined tray.

Ingredients Notes

All-purpose flour provides structure; cake flour makes them even lighter if you have it.
Unsalted butter ensures you control the salt level—use real butter for rich flavor over margarine.
Granulated sugar sweetens and tenderizes; don’t reduce it or texture suffers.
Large eggs at room temp bind and add moisture—cold eggs can curdle batter.
Vanilla extract is key for classic flavor; pure is best over imitation.
Buttermilk adds tangy tenderness (sub whole milk + lemon if needed).
Powdered sugar for frosting must be sifted to avoid lumps for silky results.
Shredded sweetened coconut gives that classic grassy look and subtle sweetness.
Green gel food coloring (not liquid) provides intense color without thinning frosting.
Jelly beans or mini chocolate eggs add pop of color and Easter charm—choose pastel varieties.

Variations and Substitutions

For chocolate lovers, swap vanilla cake for chocolate (use cocoa powder or boxed mix) and pair with chocolate frosting. Make lemon cupcakes by adding zest and extract for a fresh twist.

Dairy-free? Use plant-based butter, milk alternative, and vegan frosting. Gluten-free flour blend works 1:1 with good results. Instead of coconut grass, try crushed green-tinted graham crackers or piped green buttercream grass with a grass tip. Handles can be pretzel sticks (for salty contrast), red licorice ropes, or piped chocolate loops.

Fill “baskets” with Peeps, malted eggs, or even fresh berries for a lighter option. For adult gatherings, add a splash of rum or citrus liqueur to frosting. Mini cupcakes version halves bake time—great for bite-sized treats.

Storage Options

Store frosted and decorated cupcakes in an airtight container at room temperature for up to 2 days (coconut stays fresher this way). Refrigerate for 3-4 days; bring to room temp before serving for best texture and flavor.

Freeze undecorated cupcakes up to 2 months in freezer bags—thaw overnight and decorate fresh. Frosted ones freeze well (without handles/candies) for 1 month; wrap individually. Avoid freezing with jelly beans as they may weep color.