Easter Basket Cupcakes Coconut Grass (Printable Version)

Festive cupcakes topped with coconut grass and candy eggs, ideal for Easter celebrations.

# What You Need:

→ Cupcakes

01 - 1 1/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs, room temperature
05 - 1/2 cup whole milk
06 - 1 1/2 tsp baking powder
07 - 1/4 tsp salt
08 - 1 tsp vanilla extract

→ Frosting

09 - 1/2 cup unsalted butter, softened
10 - 2 cups powdered sugar
11 - 2–3 tbsp milk
12 - 1 tsp vanilla extract
13 - Pinch of salt

→ Decorations

14 - 1 cup sweetened shredded coconut
15 - Green food coloring
16 - 36 candy-coated chocolate eggs
17 - 12 licorice strings or candy laces (optional basket handles)

# How To Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Whisk together flour, baking powder, and salt in a bowl. Set aside.
03 - Beat butter and sugar in a large mixing bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla.
04 - Add half the dry ingredients to the wet mixture, then half the milk. Repeat, mixing until just combined. Do not overmix.
05 - Divide batter evenly among cupcake liners. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely.
06 - Beat butter until creamy. Gradually add powdered sugar, then milk, vanilla, and salt. Beat until smooth and spreadable.
07 - Add a few drops of green food coloring to shredded coconut in a small bowl. Toss until coconut is evenly tinted.
08 - Frost cooled cupcakes generously. Sprinkle with green coconut to resemble grass. Arrange three candy eggs on each cupcake. Insert licorice strings at both sides to form basket handles, if desired.

# Expert Suggestions:

01 -
  • They make ordinary vanilla cupcakes feel magical without requiring any fancy pastry skills
  • The decorating is so forgiving that even the littlest hands can help create something beautiful
  • These disappear faster than you can say chocolate egg at any spring gathering
02 -
  • Room temperature ingredients are the secret to cupcakes that rise evenly and have that tender bakery style crumb
  • Over mixing the batter once flour is added creates tough cupcakes—mix until just combined and walk away
  • Let cupcakes cool completely before frosting, or your beautiful buttercream will slide right off onto the counter
03 -
  • Use a small ice cream scoop to portion batter—it's the fastest way to get evenly sized cupcakes that bake at the same rate
  • Rotate the muffin tin halfway through baking for perfectly level cupcakes without domed tops
  • Tap the tin on the counter once before baking to release any large air bubbles for smooth cupcake tops

Return