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