Easter Basket Cupcakes

Last spring I stumbled into my daughter's classroom party and saw these tiny basket cupcakes lined up on the window sill, coconut grass spilling over the edges like something from a storybook. The kids were absolutely delighted, reaching for them before anyone could say grace. I knew right then I had to recreate that magic at home. Now they've become our Easter morning tradition, little edible baskets that somehow make the holiday feel more complete.

My neighbor Sarah brought these to our neighborhood egg hunt last year, and I honestly could not stop staring at them. Each one had its own personality, some with two eggs, some with three, the coconut grass slightly different shades of green. The kids gravitated toward them first, abandoning their actual baskets for these sweet versions. By the time I reached for one, they were gone, but Sarah promised to teach me her method. Now I am the one showing up with the tray that disappears first.

Ingredients

• 1 1/2 cups all-purpose flour: The foundation of these tender cupcakes, providing structure while still yielding a soft crumb
• 1 cup granulated sugar: Creates sweetness and helps achieve that perfect golden cupcake dome in the oven
• 1/2 cup unsalted butter, softened: Room temperature butter incorporates beautifully, giving you that light and fluffy texture we all want
• 1/2 cup whole milk: Adds moisture and richness, though I have used buttermilk in a pinch for extra tenderness
• 2 large eggs: Bind everything together and provide lift, so bring them to room temperature too
• 1 1/2 tsp baking powder: The leavening agent that makes these cupcakes rise beautifully without being dense
• 1/2 tsp vanilla extract: Pure vanilla makes such a difference here, splurging for the good stuff
• 1/4 tsp salt: Balances the sweetness and enhances all the other flavors
• 1/2 cup unsalted butter, softened: For the frosting, this creates that silky smooth base we are aiming for
• 2 cups powdered sugar: Sweetens and thickens the frosting, sifting it first prevents any lumpy surprises
• 2 to 3 tbsp milk: Adjust this to get your frosting to the perfect spreading consistency
• 1/2 tsp vanilla extract: A little more vanilla in the frosting makes these cupcakes sing
• Pinch of salt: Just enough to cut through the sweetness of the frosting
• 1 cup sweetened shredded coconut: The secret to our edible grass, sweetened coconut works best here
• Green food coloring: Gel coloring gives you that vibrant grassy green without adding excess liquid
• 36 mini candy eggs: These are the crown jewels, chocolate or sugar coated both work beautifully
• 12 licorice strips: Optional but adorable basket handles that make these cupcakes unmistakably Easter themed

Instructions

Preheat and prepare your baking space:

Preheat your oven to 350 degrees F and line a 12 cup muffin tin with cupcake liners, taking a moment to appreciate how pretty pastel liners look

Cream butter and sugar:

In a large bowl, beat together softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes, then beat in eggs one at a time before mixing in the vanilla

Whisk dry ingredients:

In a separate bowl, whisk together flour, baking powder, and salt until well combined

Combine wet and dry mixtures:

Add the dry ingredients to the butter mixture in three parts, alternating with the milk, and mix only until just combined to avoid tough cupcakes

Bake to golden perfection:

Divide batter evenly among cupcake liners and bake for 18 to 20 minutes, until a toothpick inserted into the center comes out clean

Cool completely:

Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely, because frosting warm cupcakes is a lesson we only need to learn once

Prepare the frosting:

Beat the butter until creamy, gradually add powdered sugar, then mix in milk, vanilla, and salt until smooth and fluffy

Create the coconut grass:

In a small bowl, mix shredded coconut with a few drops of green food coloring, stirring until evenly tinted to resemble fresh spring grass

Frost and decorate:

Frost cooled cupcakes generously, sprinkle with green coconut, arrange 2 to 3 candy eggs on top, and insert licorice handles if using

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The first year I made these, I forgot the basket handles and my kids barely noticed because they were too excited about the coconut grass. But last year I remembered the licorice strips, and seeing their faces light up at those tiny handles made all the difference. These have become more than just dessert to our family, they are part of the holiday itself, something the kids start asking about weeks before Easter arrives.

Making Ahead For The Big Day

I have learned through trial and error that these cupcakes are best assembled the day of serving, but you can absolutely bake the cupcakes and prepare the frosting a day ahead. Store the unfrosted cupcakes in an airtight container and keep the frosting in the refrigerator. Let the frosting come to room temperature and give it a quick whip before using. The coconut grass can also be colored and stored in a sealed bag until you are ready to decorate.

Getting That Perfect Basket Handle

The licorice handles can be a bit tricky at first, but I have found that cutting them slightly longer than needed helps them stay secure. Gently insert each end of the licorice strip into the sides of the frosted cupcake, pushing in just enough to anchor it without tearing the cake. If the handles feel unstable, let the frosting set for about 15 minutes before adding them, which gives everything more structure to work with.

Customizing Your Easter Baskets

While we stick to the classic vanilla version most years, there is something wonderful about changing things up. The chocolate variation creates a deeper, richer cupcake that pairs beautifully with the sweet coconut grass. Sometimes we add lemon extract to the frosting for a bright, springy twist that feels especially fresh. You could also use different colored coconut for a non traditional look.

• Try using pastel colored sprinkles instead of or alongside the candy eggs for extra sparkle
• For a nutty twist, mix some finely chopped pecans into the coconut grass
• If licorice handles are not your family is favorite, curl thin strips of fruit leather or even pipe frosting handles instead

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However you choose to make them, these little basket cupcakes bring such joy to Easter celebrations. Hope they become part of your family is spring traditions too.

Recipe Questions & Answers

→ How do you make the coconut grass green?

Mix sweetened shredded coconut with a few drops of green food coloring until evenly tinted.

→ Can I substitute any ingredients for dietary needs?

Yes, gluten-free flour can replace all-purpose flour, and almond or lemon extracts enhance frosting flavor without altering texture.

→ What is the best way to create the basket handles?

Insert licorice strips or sour candy belts into each side of the cupcake after frosting to form basket handles.

→ How long should the cupcakes cool before frosting?

Allow the cupcakes to cool completely on a wire rack to ensure the frosting spreads smoothly and does not melt.

→ Can I make a chocolate version of these treats?

Yes, substitute 1/4 cup of flour with unsweetened cocoa powder to add a rich chocolate flavor.

→ What beverages pair well with these cupcakes?

Light Moscato or sparkling juice are ideal complements to these sweet and festive cupcakes.