Easter Basket Cupcakes Coconut

The first Easter I made these, my kitchen looked like a coconut explosion had gone off, but watching my nieces' faces light up when they saw tiny edible baskets made every green-speckled cleanup worth it. Something about food that doubles as playful decoration brings out the kid in everyone.

Last year I set up a decorating station and let my friends assemble their own basket handles, which turned into a hilarious competition over who could create the most structurally sound edible architecture. Half the handles collapsed, but the laughter made them taste better anyway.

Ingredients

• All-purpose flour: The foundation of tender cupcakes, measure by weight if possible for consistent results
• Granulated sugar: Sweetens and creates that beautiful golden crumb structure
• Unsalted butter: Room temperature butter is non negotiable here, it creates the fluffy texture we want
• Large eggs: Also at room temperature so they emulsify properly into the batter
• Whole milk: Adds moisture and richness, dont swap for skim or the texture suffers
• Baking powder: The lift that transforms dense batter into cloudlike cake
• Salt: A tiny pinch balances sweetness and wakes up all the flavors
• Vanilla extract: Pure vanilla makes everything taste homemade and special
• Butter for frosting: Again, softened to room temperature for silky smooth buttercream
• Powdered sugar: Sift it first or youll never get the lumps out, learned this the frustrating way
• Sweetened shredded coconut: The magic grass that makes these baskets instantly recognizable
• Green food coloring: Start with two drops, you can always add more but you cant take it back
• Mini chocolate eggs: The treasure hidden in the grass, any small colorful candy works beautifully
• Licorice ropes: Flexible candy strips create perfect basket handles that actually stay put

Instructions

Prep your oven and pan:

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners, set everything up before you start mixing

Mix the dry ingredients:

Whisk flour, baking powder, and salt in a medium bowl until well combined, set aside

Cream butter and sugar:

Beat softened butter and sugar until the mixture turns pale and fluffy, this takes 2 to 3 minutes but creates the perfect texture

Add eggs:

Add eggs one at a time, beating completely after each one, the batter should look glossy and smooth

Flavor the batter:

Mix in vanilla extract until incorporated throughout

Combine wet and dry:

Add flour mixture in three parts, alternating with milk, starting and ending with flour, mix only until combined to avoid tough cupcakes

Fill the liners:

Divide batter evenly among cupcake liners, filling each about two thirds full, use an ice cream scoop for perfect portions

Bake to perfection:

Bake for 18 to 20 minutes until a toothpick comes out clean, let them cool completely before frosting or the buttercream will melt right off

Make the frosting:

Beat butter until creamy, gradually add sifted powdered sugar, then milk, vanilla, and salt, whip until light and fluffy

Create the grass:

Place coconut and food coloring in a zip-top bag, seal and shake until evenly green, let your kids help with this part

Frost and decorate:

Frost cooled cupcakes generously, press green coconut into the top, arrange candy eggs in the grass

Add basket handles:

Curve licorice ropes and press ends into each cupcake to form handles, let everything set for 10 minutes before serving

Save

My grandmother started a tradition where everyone gets one basket cupcake to take home, and now Easter does not feel complete until those little white boxes are stacked by the door. Sometimes the simplest sweets become the ones we remember most.

Making These Ahead

Bake and cool cupcakes completely, wrap tightly and freeze for up to a week, then thaw and frost the day of your gathering. The buttercream also keeps beautifully in the fridge for two days, just let it come to room temperature and rewhip before using.

Customization Ideas

Replace one third of the flour with cocoa powder for chocolate baskets that look even more striking with the green grass. You can also color shredded coconut pink or yellow for wildflower baskets if you want something different from traditional Easter grass.

Serving Suggestions

Arrange these on a tiered stand or wooden board surrounded by real jelly beans and speckled chocolate eggs for an Easter dessert table that stops everyone in their tracks. They pair beautifully with fresh fruit or a light tart to balance the sweetness.

• Set up a DIY decorating station for kids to create their own baskets
• Make extra grass coconut, it disappears faster than you expect
• Have extra licorice on hand since some handles will inevitably break

Save

There is something magical about turning ordinary cupcakes into tiny edible celebrations that capture the joy of spring in every bite. Happy Easter baking.

Recipe Questions & Answers

→ How do you tint the coconut for the grass effect?

Mix shredded coconut with a few drops of green food coloring in a sealed bag. Shake until the coconut is evenly tinted to create a vibrant grass effect.

→ What can be used as basket handles on the cupcakes?

Flexible candy strips or licorice ropes are curved and pressed into each cupcake to form charming basket handles.

→ Can these cupcakes be made gluten-free?

Yes, you can substitute the all-purpose flour with gluten-free flour to accommodate dietary needs without compromising texture.

→ How is the buttercream frosting prepared?

Beat softened butter until creamy, then add sifted powdered sugar, milk, vanilla, and a pinch of salt. Continue beating until smooth and fluffy.

→ Are there any suggestions for flavor variations?

For a chocolate twist, replace one-third of the flour with unsweetened cocoa powder in the batter to deepen the flavor.

→ What is the best way to check if the cupcakes are baked?

Insert a toothpick into the center. If it comes out clean or with a few crumbs, the cupcakes are done baking.