Easter Basket Cupcakes Coconut

My kitchen looked like a pastel explosion last April when I attempted these for the first time. Green coconut was everywhere. My 4-year-old helper may have contributed to the mess, sampling more candy eggs than made it onto the cupcakes.

These became our new Easter tradition after my sister requested them for her brunch last year. I was nervous about the basket handles staying put. A little patience with the gummy strips goes a long way.

Ingredients

• 1 1/2 cups all-purpose flour: The foundation that creates a tender crumb and perfect rise for each basket base
• 1 cup granulated sugar: Sweetens the batter without overwhelming the delicate vanilla flavor
• 1/2 cup unsalted butter softened: Room temperature butter incorporates better creating that perfect fluffy texture
• 2 large eggs: Essential for structure and moisture in the cupcake base
• 1/2 cup whole milk: Adds richness and helps create a smooth batter
• 1 1/2 tsp baking powder: Gives these cupcakes their lift so each basket stands tall
• 1/4 tsp salt: Balances the sweetness and enhances all other flavors
• 1 tsp pure vanilla extract: Pure extract makes all the difference in a simple vanilla batter
• 1/2 cup unsalted butter softened: Room temperature butter whips into the silkiest frosting base
• 2 cups powdered sugar: Sifted first it creates that perfectly smooth buttercream texture
• 2 tbsp whole milk: Adjust this amount to reach your ideal frosting consistency
• 1/2 tsp vanilla extract: A little extra vanilla in the frosting complements the cupcake beautifully
• Pinch of salt: Just enough to keep the frosting from becoming cloyingly sweet
• 1 cup sweetened shredded coconut: Sweetened coconut works best for the grass effect
• Green food coloring: Gel food coloring gives the most vibrant grass-like green without adding liquid
• 36 small candy eggs or jelly beans: Have extras ready because some always disappear during decorating
• 12 licorice laces or gummy strips: Gummy strips are easier to work with and stay in place better

Instructions

Preheat and Prepare:

Set your oven to 350°F and line a 12-cup muffin tin with your chosen liners

Cream the Base:

Beat butter and sugar until pale and fluffy then incorporate eggs one at a time

Combine and Mix:

Whisk dry ingredients separately then alternate adding them with milk to the butter mixture

Bake to Perfection:

Fill liners two-thirds full and bake 18 to 20 minutes until a toothpick comes out clean

Create the Frosting:

Whip butter until creamy then gradually blend in powdered sugar milk vanilla and salt

Make the Grass:

Toss coconut with green food coloring until evenly distributed then spread to dry slightly

Build Your Baskets:

Frost generously sprinkle coconut grass add candy eggs and insert handles gently

Save

These cupcakes now mark the official start of spring in our house. Even my teenage brother admitted they were worth the green coconut cleanup.

Making Basket Handles That Stay

I learned through trial and error that gummy strips outperform traditional licorice every time. Press each end of the handle into the frosting at an angle not straight up and down. The frosting firms up slightly and locks everything in place within about 15 minutes.

Customizing Your Easter Baskets

Try chocolate cupcakes by swapping a quarter cup of flour with cocoa powder for a twist on the classic. Peanut butter eggs or white chocolate eggs can replace the traditional candy variety. Consider adding a tiny marshmallow peep peeking out of the grass for extra personality.

Storage and Serving Tips

These are best enjoyed within 24 hours because the coconut starts to soften. Store them in a single layer with a loose cover to protect the decorations. Bring cupcakes to room temperature for 20 minutes before serving so the frosting regains its creamy texture.

• Set up a decorating station and let guests create their own baskets
• Have extra coconut on hand to replenish grass as needed
• Cupcake carriers with high domes protect the handles during transport

Save

Watch how quickly these disappear from your dessert table. The joy they bring makes every speck of green coconut absolutely worth it.

Recipe Questions & Answers

→ How do I make the coconut grass vibrant green?

Mix shredded coconut with green food coloring drops and toss until evenly coated for a fresh grassy look.

→ Can I use a different type of candy for decoration?

Yes, small candy eggs or jelly beans work well and add a colorful festive touch.

→ What can I substitute for all-purpose flour to make it gluten-free?

Use a gluten-free flour blend to maintain texture without affecting the baking process.

→ How do I prevent the frosting from melting?

Make sure cupcakes are completely cooled before applying frosting to keep it firm and smooth.

→ Are there options to add chocolate flavor?

Replacing a quarter cup of flour with cocoa powder adds a rich chocolate twist to the batter.