Easter Egg Basket Cupcakes
Bring the spirit of Easter to your dessert table with these delightful Easter Egg Basket Cupcakes! Baked in crispy waffle bowls, these whimsical cupcakes are topped with creamy buttercream and adorned with vibrant jelly beans and green coconut, making them not only a treat for your taste buds but a feast for the eyes. Perfect for Easter gatherings, these cupcakes can be made a day in advance, providing a charming centerpiece that the whole family will love. You'll enjoy how easy they are to prepare, and the kids will have fun helping to decorate their own baskets!
10
Servings
239
Calories
16
Ingredients
Ingredients
Waffle bowls
10 (To be used for baking cupcakes.)
White cake mix
1 (18.25-ounce) box (For the cupcake batter.)
Vanilla instant pudding mix
3.5 ounces (To enhance the texture of the cupcakes.)
Milk
1/2 cup (To mix into the batter.)
Vegetable oil
1/2 cup (For moisture in the cupcakes.)
Large eggs
2 (To be beaten into the batter.)
Large egg whites
2 (To be beaten into the batter.)
Coconut flavoring (optional)
1 tablespoon (To flavor the cupcake batter.)
Unsalted butter
8 tablespoons (At room temperature for frosting.)
Confectioners' sugar
3 cups (Sifted, for buttercream frosting.)
Milk
3-4 tablespoons (To adjust consistency of frosting.)
Pure vanilla extract
1 teaspoon (To flavor the buttercream.)
Sweetened flaked coconut
3/4 cup (For the 'grass' decoration.)
Green food coloring
3 drops (For coloring the coconut.)
Jelly beans
2 cups (For decoration.)
Red licorice (e.g., Twizzlers)
10 pieces, 9.5 inches long (For basket handles.)
Instructions
1
Preheat your oven to 350°F (177°C) and place a rack in the center.
2
Cut ten 8-inch squares of aluminum foil. Place each waffle bowl in the center of a foil square and wrap the foil around the bowl, tucking the edges inside the top. This will help support the bowls during baking.
3
In a large mixing bowl, combine the white cake mix, vanilla pudding mix, milk, vegetable oil, eggs, egg whites, and coconut flavoring (if using). Mix on low speed for 30 seconds, then scrape down the sides and increase to medium speed, mixing for an additional 2 minutes until well blended.
4
Spoon a heaping 1/2 cup of the batter into each prepared waffle bowl.
5
Bake the cupcakes for 24-27 minutes, or until they are lightly golden and spring back when pressed gently in the center. Remove from the oven and let cool on a wire rack for 5 minutes before carefully peeling away the aluminum foil. Allow the bowls to cool to room temperature, about 30 minutes.
6
While the cupcakes cool, prepare the buttercream frosting. In a large mixing bowl, beat the room-temperature butter on low speed until fluffy, about 30 seconds. Gradually add in the sifted confectioners' sugar, 3 tablespoons of milk, and vanilla extract. Mix on low until combined, then beat on medium speed for an additional minute until light and fluffy. If the frosting is too stiff, mix in an additional tablespoon of milk.
7
To create the grass, place the sweetened flaked coconut in a plastic bag, add the green food coloring, seal the bag tightly, and shake until the coconut is evenly tinted. Adjust the food coloring, if necessary, to achieve your desired shade of green.
8
To assemble, spread 2 heaping tablespoons of buttercream on top of each cupcake using a metal spatula or spoon. Sprinkle the green coconut over the frosting to resemble grass, then generously place the jelly beans on top as Easter eggs.
9
For the basket handle, insert one end of a red licorice stick into one side of the cupcake near the edge, then bend it gently over the cupcake and insert the other end into the opposite side, creating a charming basket effect.
10
Serve and enjoy the festive sweetness of your Easter Egg Basket Cupcakes!
Nutrition Information
8.8g
Fat
39.2g
Carbs
1.8g
Protein
28.2g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Easter Egg Basket Cupcakes?
Easter Egg Basket Cupcakes are whimsical desserts baked in crispy waffle bowls, topped with creamy buttercream, green coconut grass, and jelly bean eggs.
What is the base of these cupcakes?
Instead of traditional liners, these cupcakes are baked inside crispy waffle bowls.
How many cupcakes does this recipe make?
This recipe is designed to yield 10 servings.
What oven temperature is required for baking?
The oven should be preheated to 350°F (177°C).
How do I prepare the waffle bowls for baking?
Wrap each waffle bowl in an 8-inch square of aluminum foil, tucking the edges inside the top to provide support during baking.
What ingredients are needed for the cupcake batter?
The batter consists of white cake mix, vanilla instant pudding mix, milk, vegetable oil, 2 large eggs, 2 large egg whites, and optional coconut flavoring.
How long should I mix the cupcake batter?
Mix on low speed for 30 seconds, then increase to medium speed and mix for an additional 2 minutes.
How much batter should I put in each waffle bowl?
You should spoon a heaping 1/2 cup of batter into each prepared waffle bowl.
How long do the cupcakes need to bake?
Bake the cupcakes for 24 to 27 minutes.
How do I know when the cupcakes are finished baking?
They are done when they are lightly golden and spring back when pressed gently in the center.
How long should the cupcakes cool before removing the foil?
Let them cool on a wire rack for 5 minutes before carefully peeling away the aluminum foil.
How long should the bowls cool to reach room temperature?
Allow the bowls to cool for about 30 minutes.
What ingredients are in the buttercream frosting?
The frosting is made from unsalted butter, sifted confectioners' sugar, milk, and pure vanilla extract.
How do I make the buttercream fluffy?
Beat the room-temperature butter on low for 30 seconds, then after adding other ingredients, beat on medium speed for one minute.
What should I do if the frosting is too stiff?
If the frosting is too stiff, you can mix in an additional tablespoon of milk.
How do I create the green coconut grass?
Place sweetened flaked coconut in a plastic bag with green food coloring and shake until the coconut is evenly tinted.
How much frosting is applied to each cupcake?
Spread 2 heaping tablespoons of buttercream on top of each cupcake.
What is used to represent the Easter eggs?
Vibrant jelly beans are placed on top of the coconut grass to look like eggs.
How do I make the cupcake look like a basket?
Insert one end of a red licorice stick into one side of the cupcake and the other end into the opposite side to create a handle.
Can these cupcakes be made ahead of time?
Yes, these cupcakes can be made a day in advance.
What is the calorie count per cupcake?
Each cupcake contains approximately 239 calories.
How much fat is in one serving?
There is 8.8g of fat per serving.
What is the carbohydrate content?
Each cupcake has 39.2g of carbohydrates.
How much sugar is in each cupcake?
There are 28.2g of sugar per serving.
How much protein does one cupcake provide?
Each serving contains 1.8g of protein.
What type of cake mix is recommended?
The recipe calls for one 18.25-ounce box of white cake mix.
Is the pudding mix used in the batter cooked?
No, you should use vanilla instant pudding mix.
What length of licorice is needed for the handles?
Use 10 pieces of red licorice, each approximately 9.5 inches long.
Is this recipe family-friendly?
Yes, it is a fun activity for families, and kids will enjoy helping to decorate the baskets.
What kind of oil is used in the batter?
The recipe uses 1/2 cup of vegetable oil for moisture.