Easter Basket Cupcakes
My mother use to make these Easter basket cupcakes every single year when I was in elementary school. Right around spring time the teachers would start hinting around to see if she was gonna make them that year lol
I love how down right adorable they are and better yet, how freakin easy it is to whip them up from scratch.
Of course you can use a box cake mix, but really, why use a box when this homemade vanilla cupcake recipe is so quick and delish. Just toss everything into a bowl and mix! Yep, it’s that easy!
The cupcakes bake up super moist & soft from that sour cream added into the batter. The light hint of almond extract goes so well with the coconut “grass” topping and of course the butter flavored crisco and mexican vanilla gives them a classic buttery vanilla flavor.
Cute Easter Basket Cupcakes Ready For Gift Giving |
Vanilla Almond Cupcakes (makes 12 cupcakes)
For frosting: Mix ingredients together in a bowl on medium speed until creamy. You may need to add a few more drops of milk if the frosting is too thick, but be careful, it doesn’t take much milk to make the frosting runny.
Watch me make these Easter Basket Cupcake from start to finish!
Get the Recipe: Easter Basket Cupcakes
Ingredients
- CUPCAKES:
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1 1/4 tsp. Baking powder
- 1/2 tsp. salt
- 1/4 cup butter flavored shortening
- 1/2 cup half n half
- 1/2 cup sour cream
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 -1 teaspoon almond extract
- DECORATIONS:
- 1 cup shredded coconut
- Liquid green food coloring egg-shaped candy, ex. jelly beans Small chocolate bunnies or Peeps
- FROSTING
- 1 cup powdered sugar
- 5 Tablespoons butter, softened Few drops of vanilla extract 2-3 tsp of half-n-half or milk
Instructions
- Preheat oven to 350
- ) In a large bowl, whisk together flour, sugar, baking powder, and salt.
- ) Add in shortening, half n half, sour cream, egg, almond extract and vanilla extract.
- ) Mix on medium speed until well combined.
- ) Pour the batter into the cupcake liners. Fill each liner 3⁄4 full.
- ) Bake for about 20 minutes until toothpick inserted in the center comes out clean.
- ) Remove from pan and place on a cooling wrack until cooled.
- ) Add shredded coconut into a bowl.
- ) Mix in green food coloring until you get a grass shade of green
- Prepare frosting by mixing all the frosting ingredients until creamy. Add green food coloring if desired.
- Frost the cupcakes lightly.
- ) Sprinkle on the coconut.
- ) Place 3 egg-shaped candies in the middle of the cupcake.
- ) Press a chocolate bunny into the cupcake so that it stands up.
- )Use foil paper to create a handle for the “basket” and insert both ends down into the sides
- of the cupcake.
- ) Wrap the cupcake in clear cellophane and tie with streamers or ribbons.
I made this recipe and its moist and has a lot of flavor. It didn’t quite make 12 cupcakes. It made 11 for me. I didn’t have butter shortening so I used my high ratio shortening and 2 tablespoons of butter to complete the 1/4 cup. i also didn’t have half and half so I used half whole milk 2% and half heavy cream. I will stick to this recipe, Its easy and yummy. Thanks
Can I substitute the butter falored shortening with either reg shortening or butter?
Monique Monique Monique, these are sooo awesome sooo good and sooo moist!!! I made these today, girl I need to whip up another batch DELICIOUS! You are truly a DIVA THAT CAN COOK & BAKE!!! Happy Holiday to you & your family.
I am only 11 years old an i just had a cravining to watch some dessert recipes and i loved your attitude and your recipes and you are now the only thing besides music videos that i watch and plzzz keep on adding on recipes on to youtube i luv it
And the email adress is my moms because i dont have one
This cupcake is very moist…..This is now a regular for me…..
about how many cupcakes does this recipe make?