Easter Basket Cupcakes Coconut

The first time I made these Easter Basket Cupcakes, my kitchen counter looked like a pastel explosion had gone off. Coconut dyed every shade of green was scattered across the cutting board, and I had candy eggs rolling in three different directions. My daughter walked in, eyes wide, and asked if the Easter bunny had started his baking early in our house. That afternoon became an annual tradition that the whole family now counts down to.

Last Easter, I made three dozen of these cupcakes for our neighborhood gathering. Watching adults and children alike light up when they saw those miniature basket handles was worth every minute of prep work. One neighbor actually asked if I could teach her how to bend the candy belts just right because her handles kept falling over. We ended up having an impromptu cupcake decorating session right there in the kitchen while the ham cooked.

Ingredients

• 1 1/2 cups all-purpose flour: This forms the structure of your cupcakes and provides the perfect crumb texture
• 1 cup granulated sugar: Sweetens the cake while creating that tender, moist texture we all love
• 1/2 cup unsalted butter, softened: Room temperature butter incorporates properly for a fluffy cupcake that rises evenly
• 2 large eggs: These bind everything together and add richness to the batter
• 1/2 cup whole milk: Adds moisture and creates a tender crumb structure
• 1 1/2 tsp baking powder: Ensures your cupcakes rise beautifully and maintain their shape
• 1/4 tsp salt: Balances the sweetness and enhances all the other flavors
• 1 tsp vanilla extract: Pure vanilla gives that classic comforting flavor everyone recognizes
• 1/2 cup unsalted butter, softened: Creates the creamy base for your luscious frosting
• 2 cups powdered sugar: Sweetens and thickens the frosting to the perfect piping consistency
• 2-3 tbsp milk: Adjust this to achieve exactly the frosting texture you prefer
• 1/2 tsp vanilla extract: Infuses the frosting with that beloved vanilla flavor
• Pinch of salt: Keeps the frosting from becoming cloyingly sweet
• 1 1/4 cups sweetened shredded coconut: This transforms into the most realistic grass effect when dyed green
• Green food coloring: A few drops create that fresh spring grass color
• 36 mini candy-coated chocolate eggs: These adorable eggs complete the Easter basket look perfectly
• 12 sour candy belts or licorice ropes: Form the handles that make these look like actual miniature baskets

Instructions

Preheat and prep your baking station:

Preheat your oven to 350°F and line a 12-cup muffin tin with festive cupcake liners in pastel colors if possible.

Cream the butter and sugar:

In a large bowl, beat the softened butter and sugar together until the mixture looks pale and fluffy, about 3 minutes.

Add eggs and vanilla:

Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully incorporated.

Whisk dry ingredients separately:

In a separate bowl, whisk together the flour, baking powder, and salt so they are evenly distributed.

Combine wet and dry ingredients:

Add the dry ingredients to the butter mixture in three parts, alternating with milk, beginning and ending with the flour mixture.

Fill and bake the cupcakes:

Divide the batter evenly among the cupcake liners and bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean.

Prepare the frosting:

Beat the softened butter until creamy, then gradually add powdered sugar, salt, and vanilla, adding milk until you reach your desired consistency.

Create the coconut grass:

Place shredded coconut in a zip-top bag with a few drops of green food coloring, seal, and shake until evenly colored.

Decorate with frosting and grass:

Frost each cooled cupcake generously, then sprinkle or press the green coconut onto the frosting to create the grass effect.

Add eggs and handles:

Arrange 2 to 3 candy eggs in the center of each cupcake and insert a candy belt or licorice rope to form the basket handle.

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These cupcakes have become such a part of our Easter celebration that I cannot imagine the holiday without them anymore. Last year my niece insisted on learning the technique herself and made them for her school party. Her teacher sent me a photo of the classroom display, all lined up like a little cupcake garden.

Making Ahead and Storage

You can bake the cupcakes up to two days ahead and store them in an airtight container at room temperature. The frosting can also be prepared a day in advance and kept refrigerated, then brought to room temperature before piping. I recommend adding the coconut grass and candy decorations within a few hours of serving for the freshest appearance.

Decoration Variations

Try using different colors of food coloring in the coconut to create a wildflower meadow effect instead of just green. You can also substitute jelly beans, Peeps, or chocolate bunnies for the candy eggs. For an extra touch, pipe a tiny dollop of yellow frosting in the center before adding the eggs to resemble a flower bud.

Serving Suggestions

These cupcakes make an adorable centerpiece for your Easter dessert table. Arrange them on a cake stand or tiered serving tray for maximum impact. They pair wonderfully with fresh fruit, especially strawberries and pineapple, which complement the sweetness of the frosting and coconut.

• Serve them on individual plates lined with Easter-themed paper doilies
• Pair with a glass of cold milk for kids or a light white wine for adults
• Consider making extra undecorated cupcakes to have plain vanilla treats available

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These little basket cupcakes bring such joy to everyone who sees them, and that is exactly what Easter celebration should be about. Happy baking and happy Easter to you and your loved ones.

Recipe FAQs

→ How do I make the coconut grass green?

Simply add a few drops of green food coloring to shredded sweetened coconut in a sealable bag, then shake until the color is evenly distributed.

→ Can I substitute the butter in the cupcakes?

Yes, softened margarine or a butter substitute can be used, but it may slightly alter the texture and flavor.

→ What is the best way to achieve fluffy frosting?

Beat the softened butter until creamy before gradually adding powdered sugar and milk; this ensures a smooth and fluffy consistency.

→ Is it possible to make these cupcakes gluten-free?

Yes, replace the all-purpose flour with a gluten-free flour blend following a 1:1 ratio for best results.

→ How can I store the decorated cupcakes?

Keep them in an airtight container at room temperature for up to two days or refrigerate for longer freshness, bringing them back to room temperature before serving.