These Easter basket cupcakes are a fun, cute, and incredibly easy dessert to make this Spring for all of your Easter festivities! It's a great Easter dessert to make with your kids because they can decorate their own cupcakes! They're perfect as an after-dinner dessert for your Easter meal, or for enjoying throughout the week!
19 oz bagCadbury's shimmer milk chocolate mini eggs
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Instructions
Bake Your Cupcakes
Make your white cake batter per recipe instructions. Portion the batter into paper cupcake liners in your baking tin. Fill each cupcake liner no more than ⅔ full.
Bake at 350 degrees F (175 degrees C) for 15-22 minutes. Check your cupcakes using an inserted toothpick. The toothpick should come out clean, with no dough clinging to it.
Remove from oven and allow to cool for a few minutes in the baking pan before transferring to a wire cooling rack to cool completely.
Make Your Frosting
Make your buttercream frosting per recipe instructions. Mix until smooth and of medium consistency.
Color your frosting using your desired green gel food coloring. Mix until the color is evenly distributed throughout the buttercream frosting.
Decorate Your Cupcakes
Fit a Wilton piping tip #233 into your piping bag. If you do not have a piping bag, a piping tip, or either of these see notes in the post above for alternative ways to make your 'grass' for these cupcakes.
Test your frosting on a piece of parchment paper (or something disposable) to see how the frosting consistency works with your fitted piping tip. Pipe the green frosting by holding just above the surface at a 90 degree angle, or straight up over the surface.
Begin squeezing the piping bag and release pressure once you have your desired grass length. Pull straight up and away once pressure is released. Continue to do this over the surface of your cupcakes. Use angled motions when pulling away from the cupcake to give a more natural look to your 'grass'.
Add three Cadbury shimmer mini milk chocolate eggs to finish each Easter basket cupcake.