Dessert Recipes

Easter Basket Cupcakes

Easter Basket CupcakesMy mother and I would make these when I was growing up, and I had…

Easter Basket Cupcakes

Easter Basket Cupcakes

Ingredients

4 large eggs 1 cup sugar 1 cup packed brown sugar 1 cup canola oil 3 teaspoons vanilla extract 3 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 3/4 cup buttermilk 1 pound carrots, grated 2 cups chopped walnuts, toasted 1 can (8 ounces) crushed pineapple, drained 1 cup sweetened shredded coconut FROSTING/DECORATIONS: 1 package (8 ounces) cream cheese, softened 1/2 cup butter, softened 1 teaspoon grated orange zest 1 teaspoon vanilla extract 4 cups confectioners’ sugar 1 teaspoon water 2 to 4 drops food coloring 3 cups sweetened shredded coconut Optional candies: jelly beans, bunny Peeps candy and Sour Punch straws

Directions

Preheat oven to 350°.

Line 30 muffin cups with paper liners.

In a large bowl, beat eggs, sugars, oil and vanilla until well blended.

In another bowl, whisk flour, baking powder, cinnamon, salt, baking soda, ginger and nutmeg; add to egg mixture alternately with buttermilk, beating well after each addition.

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Stir in carrots, walnuts, pineapple and coconut.

Fill prepared cups three-fourths full.

Bake 20-25 minutes or until a toothpick inserted in center comes out clean.

Cool in pans 10 minutes before removing to wire racks to cool completely.

In a large bowl, beat cream cheese and butter until blended.

Beat in orange zest and vanilla.

Gradually beat in confectioners’ sugar until smooth.

Frost cupcakes.

In a large resealable plastic bag, mix water and food coloring; add coconut.

Seal bag and shake until coconut is evenly tinted.

Sprinkle over cupcakes.

Decorate with candies, as desired.

Refrigerate until serving.

Nutrition Facts 1 cupcake (calculated without candies):

  • 420 calories, 24g fat (9g saturated fat), 45mg cholesterol, 253mg sodium, 50g carbohydrate (36g sugars, 2g fiber), 5g protein.

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