Name: Easter Basket Cupcakes
Prep time: 35 min
Cook time: 35 min
Yield: 2
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 -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Easter Basket Cupcakes

1. 4 large eggs -

2. 1 cup sugar -

3. 1 cup packed brown sugar -

4. 1 cup canola oil -

5. 3 teaspoons vanilla extract -

6. 3 cups all-purpose flour -

7. 2 teaspoons baking powder -

8. 2 teaspoons ground cinnamon -

9. 1 teaspoon salt -

10. 1 teaspoon baking soda -

11. 1/2 teaspoon ground ginger -

12. 1/4 teaspoon ground nutmeg -

13. 3/4 cup buttermilk -

14. 1 pound carrots, grated -

15. 2 cups chopped walnuts, toasted -

16. 1 can (8 ounces) crushed pineapple, drained -

17. 1 cup sweetened shredded coconut -

18. FROSTING/DECORATIONS: -

19. 1 package (8 ounces) cream cheese, softened -

20. 1/2 cup butter, softened -

21. 1 teaspoon grated orange zest -

22. 1 teaspoon vanilla extract -

23. 4 cups confectioners' sugar -

24. 1 teaspoon water -

25. 2 to 4 drops food coloring -

26. 3 cups sweetened shredded coconut -

27. Optional candies: jelly beans, bunny Peeps candy and Sour Punch straws -

How to cook deliciously - Easter Basket Cupcakes

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.