Best Spring Cupcake Baskets Recipes

SPRING CUPCAKE BASKETS

Spring Cupcake Baskets image

Celebrate spring with these adorable cupcakes decorated with licorice and candy to look like tiny baskets.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h46m

Yield 24

Number Of Ingredients 5

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Rich & Creamy frosting (any flavor)
1/3 package (14 oz) pull-and-peel cherry licorice twists
Jelly beans or other desired candy

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
Frost with frosting. Use licorice for handle on each. Decorate with jelly beans. Store loosely covered.

Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 180 mg, Sugar 18 g, TransFat 1 g

CUPCAKE EASTER BASKETS

Cupcake Easter Baskets image

These cute cupcakes with their mild orange flavor are fun to dress up for Easter. As we raised four sons and a daughter, I prepared many, many school lunches and often added these springtime treats. -Julie Johnston, Shaunavon, Saskatchewan

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 19

Ingredients

1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 teaspoon grated orange zest
2 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup buttermilk
FROSTING:
3/4 cup butter, softened
6 ounces cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
1 teaspoon water
4 drops green food coloring
1-1/2 cups sweetened shredded coconut
Chocolate licorice twists
Chocolate egg candy

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg and orange zest. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk. , Fill 18 paper-lined muffin cups two-thirds full. Bake until a toothpick comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar; spread over cupcakes. Combine water and food coloring in a large bowl; add coconut. Stir to coat. Sprinkle over cupcakes., Using a metal or wooden skewer, poke 2 holes in the top of each cupcake, 1 hole on each side. Cut licorice into 6-in. strips for handles; insert each end of a licorice piece into a hole. Decorate with candy eggs.

Nutrition Facts : Calories 351 calories, Fat 18g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 273mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.