Easter Basket Cupcakes Recipe

Name: Easter Basket Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs; 1 cup sugar; 1 cup packed brown sugar; 1 cup canola oil; 3 teaspoons vanilla extract; 3 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons ground cinnamon; 1 teaspoon salt; 1 teaspoon baking soda; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 3/4 cup buttermilk; 1 pound carrots, grated; 2 cups chopped walnuts, toasted; 1 can (8 ounces) crushed pineapple, drained; 1 cup sweetened shredded coconut; 1 package (8 ounces) cream cheese, softened; 1/2 cup butter, softened; 1 teaspoon grated orange zest; 1 teaspoon vanilla extract; 4 cups confectioners' sugar; 1 teaspoon water; 2 to 4 drops food coloring; 3 cups sweetened shredded coconut; Optional candies: jelly beans, bunny Peeps candy and Sour Punch straws

Servings: persons

4 large eggs
1 cup sugar
1 cup packed brown sugar
1 cup canola oil
3 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup buttermilk
1 pound carrots, grated
2 cups chopped walnuts, toasted
1 can (8 ounces) crushed pineapple, drained
1 cup sweetened shredded coconut
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon grated orange zest
1 teaspoon vanilla extract
4 cups confectioners' sugar
1 teaspoon water
2 to 4 drops food coloring
3 cups sweetened shredded coconut
Optional candies: jelly beans, bunny Peeps candy and Sour Punch straws

1
Preheat oven to 350u00b0. Line 30 muffin cups with paper liners. In a large bowl, beat eggs, sugars, oil and vanilla until well blended. In another bowl, whisk flour, baking powder, cinnamon, salt, baking soda, ginger and nutmeg; add to egg mixture alternately with buttermilk, beating well after each addition. Stir in carrots, walnuts, pineapple and coconut.
2
Fill prepared cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
3
In a large bowl, beat cream cheese and butter until blended. Beat in orange zest and vanilla. Gradually beat in confectioners' sugar until smooth. Frost cupcakes.
4
In a large resealable plastic bag, mix water and food coloring; add coconut. Seal bag and shake until coconut is evenly tinted. Sprinkle over cupcakes. Decorate with candies, as desired. Refrigerate until serving.

3360

kcal

Calories

183

Fat

413

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 4 large eggs, 1 cup sugar, 1 cup packed brown sugar, 1 cup canola oil, and more.

Yes, Easter Basket Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Easter Basket Cupcakes

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