Easter Basket Cupcakes Coconut Grass (Printer-friendly)

Festive cupcakes topped with coconut grass and candy eggs, perfect for spring celebrations.

# What You Need:

→ Cupcakes

01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 1/2 cup whole milk
05 - 2 large eggs
06 - 1 1/2 tsp baking powder
07 - 1/2 tsp vanilla extract
08 - 1/4 tsp salt

→ Frosting

09 - 1/2 cup unsalted butter, softened
10 - 2 cups powdered sugar
11 - 2-3 tbsp milk
12 - 1/2 tsp vanilla extract
13 - Pinch of salt

→ Decoration

14 - 1 cup sweetened shredded coconut
15 - Green food coloring
16 - 36 mini candy eggs
17 - 12 licorice strips or sour candy belts

# How to Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract.
03 - In a separate bowl, whisk together flour, baking powder, and salt.
04 - Add dry ingredients to the wet mixture in three parts, alternating with the milk. Mix until just combined.
05 - Divide batter evenly among cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
06 - While cupcakes cool, beat butter until creamy. Gradually add powdered sugar, mixing well. Add milk, vanilla, and salt; beat until smooth and fluffy.
07 - In a small bowl, mix shredded coconut with a few drops of green food coloring. Stir until evenly tinted to resemble grass.
08 - Frost cooled cupcakes generously. Sprinkle green coconut over the frosting to cover. Arrange 2-3 candy eggs atop each cupcake. If desired, form basket handles by inserting licorice strips or candy belts into each side of the cupcake.

# Expert Tips:

01 -
  • These cupcakes transform dessert into a festive centerpiece that doubles as conversation starter
  • The coconut grass adds texture and sweetness that perfectly balances the fluffy vanilla buttercream
  • They're deceptively simple but look like you spent hours creating edible art
02 -
  • Room temperature ingredients blend together seamlessly, preventing curdled batter or lumpy frosting
  • Overmixing the cupcake batter creates tough, dense cupcakes instead of tender ones
  • The coconut grass clumps together if you add too much food coloring at once
03 -
  • Use gel food coloring instead of liquid to avoid making the coconut soggy
  • Place cupcakes in the refrigerator for 10 minutes after frosting, the coconut will stick better

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