Easter Basket Cupcakes Coconut

Last Easter, my daughter Maya asked if we could make something that looked like tiny baskets she could actually eat. I was half-asleep with coffee in hand when she showed me a picture, and suddenly we were covered in flour and green food dye by noon. That afternoon, while candy eggs rolled across the counter and coconut stuck to everything, I realized messy kitchen moments make the best memories.

My sister brought these to our family potluck, and I swear the adults fought over the last one almost harder than the children did. My dad kept sneaking extras whenever nobody was watching, claiming he was just quality control testing the basket handles. Now they are requested at every holiday gathering, Easter or not.

Ingredients

• All-purpose flour: The foundation that gives these cupcakes their tender crumb and structure
• Granulated sugar: Sweetens the batter while creating a lovely golden brown crust
• Unsalted butter: Room temperature butter creams perfectly and adds rich flavor to both cupcakes and frosting
• Large eggs: Bind everything together while providing structure and lift
• Whole milk: Adds moisture and creates a tender texture in every bite
• Baking powder: The leavening agent that makes these cupcakes rise beautifully
• Salt: Enhances all the flavors and balances the sweetness
• Vanilla extract: Pure vanilla extract adds warm, aromatic depth to the entire recipe
• Powdered sugar: Creates the silky smooth frosting that holds everything together
• Sweetened shredded coconut: Tints green to create the most convincing edible grass
• Green food coloring: A few drops transform plain coconut into festive spring grass
• Mini candy-coated chocolate eggs: The adorable eggs that nestle inside each basket
• Sour candy belts or licorice ropes: Form the curved handles that make these look like real baskets

Instructions

Prepare your oven and pan:

Preheat oven to 350°F and line a 12-cup muffin tin with colorful cupcake liners.

Cream the butter and sugar:

Beat softened butter and granulated sugar until pale and fluffy, then add eggs one at a time.

Combine wet and dry ingredients:

Whisk flour, baking powder, and salt separately, then alternate adding dry ingredients and milk to the butter mixture.

Bake to golden perfection:

Fill liners evenly and bake for 18 to 20 minutes until a toothpick comes out clean.

Make the buttercream frosting:

Beat butter until creamy, then gradually incorporate powdered sugar, vanilla, salt, and milk until smooth.

Create the coconut grass:

Toss coconut with green food coloring in a sealed bag until evenly tinted.

Assemble your Easter baskets:

Frost cupcakes generously, press green coconut on top, arrange candy eggs, and insert candy handles.

Save

These have become our signature spring dessert, and I love watching guests realize the baskets are completely edible. The coconut grass is surprisingly convincing, and seeing someone take that first curious bite never gets old.

Making Ahead

You can bake cupcakes up to two days ahead and store them in an airtight container at room temperature. The frosting also keeps well in the refrigerator for two days, but assemble with coconut and candy just before serving for the freshest appearance.

Flavor Variations

Try folding lemon zest into the batter for bright citrus notes that scream springtime. Chocolate cupcakes work beautifully as a base if you want a richer foundation that contrasts with the sweet toppings.

Serving Suggestions

These cupcakes shine as the centerpiece of your Easter dessert table alongside carrot cake or lemon bars. Arrange them on a tiered stand for maximum impact and watch them disappear.

• Set up a decorating station at parties and let guests create their own baskets
• Package them in clear treat boxes tied with pastel ribbons for adorable party favors
• Pair with fresh berries or a light fruit salad to balance the sweetness

Save

These whimsical cupcakes capture everything wonderful about spring baking. Hope they bring joy to your Easter table.

Recipe FAQs

→ How do I color the coconut grass green?

Mix shredded coconut with a few drops of green food coloring in a sealed bag, shaking until the color is even.

→ Can I use a different type of frosting?

Yes, cream cheese or buttercream frosting works well and complements the coconut and candy decorations.

→ What alternatives exist for the candy basket handles?

Sour candy belts, licorice ropes, or even pretzel sticks can be used to create the basket effect on top.

→ How can I make these cupcakes gluten-free?

Substitute all-purpose flour with a gluten-free blend that measures cup-for-cup for best results.

→ Is there a way to add extra flavor to the cupcakes?

A teaspoon of lemon zest folded into the batter adds a refreshing citrus note that's delightful with the vanilla base.