Easter Cupcakes Basket Recipe

Cute Easter Basket Cupcakes Ready For Gift Giving

Easter Basket Cupcakes

My mother use to make these Easter basket cupcakes every single year when I was in elementary school. Right around spring time the teachers would start hinting around to see if she was gonna make them that year lol

I love how down right adorable they are and better yet, how freakin easy it is to whip them up from scratch.

Of course you can use a box cake mix, but really, why use a box when this homemade vanilla cupcake recipe is so quick and delish.  Just toss everything into a bowl and mix! Yep, it's that easy!

The cupcakes bake up super moist & soft from that sour cream added into the batter. The light hint of almond extract goes so well with the coconut "grass" topping and of course the butter flavored crisco and mexican vanilla gives them a classic buttery vanilla flavor.

Ingredients:

Vanilla Almond Cupcakes (makes 12 cupcakes)
1 cup all-purpose flour
3/4 cup sugar
1 1/4 tsp. baking powder
1/2 tsp. salt
1/4 cup butter flavored Crisco
1/2 cup half n half
1/2 cup sour cream
1 egg
1/2 tsp vanilla extract
1/2 -1 tsp almond extract

Decoration
1 cup shredded coconut
green food coloring
egg-shaped candy (jelly beans. I used Whoppers)
Small Chocolate bunnies or Peeps

Frosting
1 cup powdered sugar
5 Tablespoons butter, softened
Few drops of vanilla extract
2-3 tsp of half-n-half or milk

For frosting: Mix ingredients together in a bowl on medium speed until creamy. You may need to add a few more drops of milk if the frosting is too thick, but be careful, it doesn't take much milk to make the frosting runny.

Watch me make these Easter Basket Cupcake from start to finish!