Easter Basket Cupcakes Coconut

The kitchen counter was covered in green dye stains and coconut shreds, my daughter stood on a chair beside me with both hands dyed bright green from shaking the coconut bag. We were making these for her preschool Easter party, and I remember watching her face light up when the first basket handle stood up straight on the cupcake.

Last year I made these for our neighborhood Easter egg hunt, and they disappeared faster than the actual hidden eggs. My neighbor asked if I could teach her how to get the handles to stay upright, which I admitted took me three attempts to figure out the first time.

Ingredients

• 1 1/2 cups all-purpose flour: The foundation that gives these cupcakes their tender crumb, dont skip the spoon and level method for accurate measuring
• 1 cup granulated sugar: Creates the perfect sweetness and helps the cupcakes rise beautifully
• 1/2 cup unsalted butter, softened: Room temperature butter incorporates better, I learned the hard way that cold butter creates lumpy batter
• 2 large eggs: Bring these to room temperature too, theyll emulsify better and create a smoother texture
• 1/2 cup whole milk: Adds moisture and richness, but you can use buttermilk for a slight tang
• 1 1/2 tsp baking powder: The lift behind these fluffy cupcakes, make sure its not expired
• 1/4 tsp salt: Balances the sweetness and enhances all the other flavors
• 1 tsp vanilla extract: Pure vanilla makes all the difference here
• 1/2 cup unsalted butter, softened: For the frosting, room temperature again is non negotiable for silky smooth results
• 2 cups powdered sugar: Sift this first to avoid any lumps in your frosting
• 2 to 3 tbsp milk: Start with 2 tablespoons and add more only if needed for piping consistency
• 1/2 tsp vanilla extract: A little goes a long way in buttercream
• Pinch of salt: Cuts the sweetness just enough so the frosting isnt cloying
• 1 1/4 cups sweetened shredded coconut: The sweetened variety works best for the grass coloring
• Green food coloring: Gel coloring gives more vibrant results with less liquid
• 36 mini candy-coated chocolate eggs: Cadbury Mini Eggs are classic but pastel Jordan almonds work beautifully too
• 12 sour candy belts or licorice ropes: These create the basket handles, look for the softer licorice strings that bend without breaking

Instructions

Preheat your oven:

Set it to 350°F and line your muffin tin with those pastel cupcake liners that make everything feel more festive

Cream the butter and sugar:

Beat them together until theyre pale and fluffy, this usually takes about 3 minutes of serious mixing

Add the eggs:

Drop them in one at a time, letting each one fully incorporate before adding the next, then mix in your vanilla

Whisk the dry ingredients:

In a separate bowl, combine the flour, baking powder, and salt so theyre evenly distributed

Combine everything:

Add the flour mixture in three parts, alternating with milk, mixing just until you cant see flour anymore

Bake them up:

Divide the batter evenly among the liners and bake for 18 to 20 minutes until a toothpick comes out clean

Make the frosting:

Beat that butter until its creamy, then gradually add powdered sugar, milk, vanilla, and salt until its smooth and spreadable

Create the grass:

Toss coconut with food coloring in a ziplock bag, shake until every shred is beautifully green

Frost and decorate:

Frost each cupcake generously, press the coconut grass into the frosting, arrange your candy eggs, and gently insert the basket handles

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When my niece bit into her first Easter basket cupcake, she looked at me with wide eyes and whispered that the Easter bunny must have helped me make them. That moment of childhood wonder is exactly why these have become our most requested holiday treat.

Making Ahead

I learned that unfrosted cupcakes freeze beautifully for up to a month, just wrap them tightly and thaw at room temperature before decorating. The frosting can also be made 2 days ahead and stored in the refrigerator, but bring it to room temperature and give it a quick whip before piping.

Getting That Perfect Grass

The first time I made these, I used liquid food coloring and ended up with soggy coconut that clumped together. Gel food coloring changed everything, just a tiny amount on a toothpick mixed through the coconut creates vibrant grass without any moisture issues. Work the coconut through your fingers after coloring to break up any clumps before sprinkling.

Handle Hints

After breaking more handles than Id like to admit, I discovered that cutting the licorice strips slightly longer than needed and inserting them at a 45 degree angle makes all the difference. The handle should just barely touch the cupcake surface on the opposite side.

• Trim the handles with kitchen shears for clean cuts rather than pulling them apart
• If a handle wont stay upright, try gently twisting it into the cupcake like a screw
• Have extra handles ready since some inevitably split during insertion

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These little baskets bring such joy to Easter celebrations, and the best part is watching everyone admire them before devouring every sweet bite. Happy baking, and may your Easter be filled with plenty of grass stained fingers and chocolate smiles.

Recipe FAQs

→ How do you make the coconut grass vibrant green?

Mix shredded coconut with green food coloring inside a sealed bag, shaking until evenly tinted.

→ Can these cupcakes be made gluten-free?

Yes, substituting all-purpose flour with a gluten-free flour blend works well for a gluten-free variation.

→ What makes the cupcakes moist and fluffy?

Using a combination of softened butter, eggs, and milk, along with careful mixing, ensures a moist and tender crumb.

→ How do you create the basket handles on the cupcakes?

Insert sour candy belts or licorice ropes into the sides of the frosted cupcakes, trimming to size for a handle effect.

→ What is the best way to store these decorated cupcakes?

Keep them in an airtight container at room temperature for up to two days or refrigerate to maintain freshness longer.