Easter Basket Cupcakes

Name: Easter Basket Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1-1/2 dozen
Ingredients: 1/2 cup butter, softened; 1 cup sugar; 1 large egg, room temperature; 1 teaspoon grated orange zest; 2 cups cake flour; 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 2/3 cup buttermilk; FROSTING:; 3/4 cup butter, softened; 6 ounces cream cheese, softened; 1 teaspoon vanilla extract; 3 cups confectioners' sugar; 1 teaspoon water; 4 drops green food coloring; 1-1/2 cups sweetened shredded coconut; Chocolate licorice twists; Chocolate egg candy

Total Time Prep: 20 min. Bake: 20 min. + cooling

Yield 1-1/2 dozen

Test Kitchen Approved

Decorated with colorful shredded coconut, licorice twists and candy eggs, Easter basket cupcakes are as fun to make as they are to eat.

Ingredients

1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 teaspoon grated orange zest
2 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup buttermilk
FROSTING:
3/4 cup butter, softened
6 ounces cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
1 teaspoon water
4 drops green food coloring
1-1/2 cups sweetened shredded coconut
Chocolate licorice twists
Chocolate egg candy

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg and orange zest. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk.
Fill 18 paper-lined muffin cups two-thirds full. Bake until a toothpick comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small bowl, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar; spread over cupcakes. Combine water and food coloring in a large bowl; add coconut. Stir to coat. Sprinkle over cupcakes.
Using a metal or wooden skewer, poke 2 holes in the top of each cupcake, 1 hole on each side. Cut licorice into 6-in. strips for handles; insert each end of a licorice piece into a hole. Decorate with candy eggs.

Nutrition Facts

1 cupcake: 351 calories, 18g fat (11g saturated fat), 51mg cholesterol, 273mg sodium, 47g carbohydrate (33g sugars, 1g fiber), 3g protein.

These cute cupcakes with their mild orange flavor are fun to dress up for Easter. As we raised four sons and a daughter, I prepared many, many school lunches and often added these springtime treats. —Julie Johnston, Shaunavon, Saskatchewan

Recipe Creator