Easter Basket Cupcakes Coconut Grass

My youngest daughter helped me make these the year she turned six, and by the time we finished, we both had green food coloring everywhere—our hands, the counter, somehow even the dog's nose. She took her job as coconut grass architect very seriously, carefully arranging each blade until the cupcakes looked like tiny Easter baskets waiting to be discovered. Now it's not officially Easter in our house until someone emerges from the kitchen looking like they've been rolling around on a lawn.

Last year I brought a batch to our neighborhood egg hunt, and I swear the kids were more excited about the cupcakes than finding the actual golden egg. One mom asked for the recipe, then texted me that same evening saying her family had eaten four before dinner even started. There's something about those candy eggs nestled in coconut grass that makes everyone feel like a kid again.

Ingredients

• All-purpose flour (1 1/4 cups): The foundation of tender cupcakes—spoon and level it rather than scooping directly to avoid packing
• Granulated sugar (1 cup): Creates that delicate crumb structure while keeping things perfectly sweet without being cloying
• Unsalted butter (1/2 cup plus 1/2 cup for frosting): Room temperature butter is non negotiable here—it should hold a thumbprint but not melt through it
• Large eggs (2): Let these sit on the counter for at least 30 minutes so they incorporate smoothly into the batter
• Whole milk (1/2 cup plus 2 to 3 tbsp for frosting): Adds moisture and richness—cold milk can shock butter into seizing, so let it come to room temperature too
• Baking powder (1 1/2 tsp): This is what gives the cupcakes their lift and ensures they bake up fluffy and tall
• Salt (1/4 tsp plus pinch for frosting): Even in dessert, a little salt wakes up all the other flavors and keeps things from tasting flat
• Vanilla extract (1 tsp plus 1 tsp for frosting): Pure vanilla makes all the difference here—the artificial stuff just can't compete
• Powdered sugar (2 cups): Sift it once before measuring to avoid any lumpy surprises in your frosting
• Sweetened shredded coconut (1 cup): The sweetened variety works best here since it's going to be your edible grass
• Green food coloring: Gel coloring gives you more vibrant grass with less liquid—start with a tiny drop and work your way up
• Candy coated chocolate eggs (36): The classic pastel ones look most authentic, but any small egg shaped candy will work beautifully
• Licorice strings (12 optional): Red or black licorice laces make the most convincing basket handles if you want to go all out

Instructions

Get your oven ready:

Preheat to 350°F (175°C) and line your 12 cup muffin tin with liners—those pastel ones with little bunnies or chicks are perfect here

Whisk the dry team:

In a medium bowl, combine the flour, baking powder, and salt until everything is evenly distributed

Cream butter and sugar:

Beat the butter and sugar on medium high speed for about 3 full minutes until it's pale and almost white—you'll feel the difference in your arm when it's ready

Bring in the eggs:

Add them one at a time, letting the first fully incorporate before adding the second, then mix in the vanilla

Combine wet and dry:

Add half the flour mixture, then half the milk, repeat, and stop mixing the second you no longer see dry flour—over mixing makes tough cupcakes

Bake until perfect:

Divide batter among liners and bake for 18 to 20 minutes until a toothpick comes out clean and the tops spring back when gently pressed

Let them cool completely:

Give them 10 minutes in the pan, then transfer to a cooling rack—warm cupcakes will melt your frosting right off

Make the frosting:

Beat butter until creamy, gradually add powdered sugar, then drizzle in milk, vanilla, and salt until you have a spreadable consistency

Create coconut grass:

Toss coconut with food coloring in a zip top bag, massaging it with your hands until every strand is evenly tinted

Assemble the baskets:

Frost generously, press coconut into the frosting, arrange three candy eggs on top, and tuck licorice handles into the sides if you're using them

Save

These became my go to contribution for every spring gathering after the year my sister in law jokingly demanded I bring Easter cupcakes for every holiday. Something about those little candy eggs peeking out from coconut grass makes even the most sophisticated adults smile. Last Easter my nephew ate the candy eggs first, then the coconut, then the cupcake—strategic consumption at its finest.

Making Them Ahead

I've learned through many Easter mornings that you can bake the cupcakes up to two days ahead and store them in an airtight container. The frosting and coconut grass need to be done the same day though—that coconut starts looking a little sad after 24 hours. I always frost them about an hour before serving so they look fresh and vibrant.

Color Variations

One year I couldn't find the traditional candy eggs so I used pastel M&Ms and they looked just as charming. I've also experimented with tinting the coconut in soft pinks and purples for a less traditional but equally pretty spring look. The licorice handles are completely optional—half the time I skip them because they're a bit fiddly, and the cupcakes still look like adorable little nests.

Working With The Coconut

The first time I tried coloring coconut, I used liquid food coloring and ended up with soggy green clumps that refused to look like grass of any kind. Gel coloring is absolutely the way to go—start with the tiniest amount on a toothpick and add more gradually. A little goes a long way, and you can always add more but you can't take it back once it's too dark.

• Spread the colored coconut on a baking sheet to dry for about 15 minutes before sprinkling—it handles better and clumps less
• If your hands get stained while coloring the coconut, a little lemon juice or baking soda paste will help remove the dye
• Extra tinted coconut keeps for weeks in a sealed jar, so you can make a big batch for multiple spring projects

Save

There's something deeply satisfying about turning simple ingredients into something that makes people's eyes light up. These little Easter basket cupcakes have become more than just dessert—they're part of how our family welcomes spring year after year.

Recipe Questions & Answers

→ How do I achieve the green coconut grass?

Add a few drops of green food coloring to sweetened shredded coconut and toss until evenly coated.

→ Can I substitute the candy eggs with other decorations?

Yes, pastel jelly beans or small candies can be used as colorful toppers for variety.

→ What is the best way to ensure cupcakes remain moist?

Be careful not to overmix the batter and bake until a toothpick inserted comes out clean but moist crumbs remain.

→ How do I create the basket handles on these treats?

Insert licorice strings or candy laces on opposite sides of each frosted cupcake to form edible basket handles.

→ Are these cupcakes suitable for vegetarians?

Yes, all ingredients used are vegetarian-friendly, including the dairy and eggs.