Easter Basket Cupcakes Coconut

My daughter grabbed three handfuls of the green coconut before I could even finish frosting the first batch. Those little grassy shreds ended up everywhere that year, on the counter, on the dog, even in her hair. Now Easter just would not feel right without finding stray coconut flakes weeks later.

Last spring my neighbor asked what she could bring to our egg hunt. I showed up at her door with a box of these and she immediately canceled her original dessert plans. Her kids insisted she call me for the recipe before they even finished their first cupcake.

Ingredients

• 1 1/2 cups all-purpose flour: The foundation that gives these cupcakes their tender crumb and perfect structure
• 1 cup granulated sugar: Creates just the right amount of sweetness without overwhelming the delicate vanilla flavor
• 1/2 cup unsalted butter, softened: Room temperature butter is absolutely crucial for achieving that light fluffy texture we want
• 2 large eggs: Bind everything together while adding richness and structure to the batter
• 1/2 cup whole milk: Whole milk makes these cupcakes extra moist and tender compared to lower fat options
• 1 1/2 tsp baking powder: The leavening agent that gives our cupcakes their beautiful rise and fluffiness
• 1/4 tsp salt: Balances the sweetness and enhances all the other flavors in the cake
• 1 tsp vanilla extract: Pure vanilla extract makes all the difference between good and absolutely incredible
• 1/2 cup unsalted butter, softened: This creates the silkiest most luxurious buttercream frosting you have ever tasted
• 2 cups powdered sugar: Sift it first to prevent any lumps in your perfectly smooth frosting
• 2 to 3 tbsp milk: Adjust this to get your frosting exactly to the piping consistency you prefer
• 1/2 tsp vanilla extract: Do not skip this even though it seems like a small amount
• Pinch of salt: Just enough to make the frosting taste professionally balanced
• 1 1/4 cups sweetened shredded coconut: The sweetened variety creates the most realistic looking grass for our baskets
• Green food coloring: Gel coloring gives you that vibrant spring green without watering down the coconut
• 36 mini candy-coated chocolate eggs: These become the hidden treasures nestled inside each little basket
• 12 sour candy belts or licorice ropes: Flexible candy belts work best for creating those signature basket handles

Instructions

Prepare your oven and pan:

Preheat oven to 350°F and line your 12 cup muffin tin with liners

Cream butter and sugar:

Beat the softened butter and sugar until the mixture turns pale and fluffy about 3 minutes

Add eggs and vanilla:

Beat in eggs one at a time then mix in the vanilla until everything is glossy and smooth

Whisk dry ingredients:

In a separate bowl combine the flour baking powder and salt so they are evenly distributed

Combine wet and dry:

Add the dry ingredients in three parts alternating with the milk mixing until just combined

Bake the cupcakes:

Fill each liner about two thirds full and bake for 18 to 20 minutes until a toothpick comes out clean

Make the buttercream:

Beat butter until creamy then gradually add powdered sugar vanilla salt and milk until smooth

Color the coconut:

Place coconut in a ziplock bag add a few drops of green coloring and shake until evenly colored

Frost and decorate:

Frost each cupcake generously press coconut grass on top add candy eggs and insert a candy handle

Save

My niece now requests these for her birthday every year instead of a traditional cake. There is something magical about biting into that tiny edible basket that makes even the adults at the table smile.

Making The Handles Stay Put

I learned the hard way that the candy handles need to go in soon after frosting while the buttercream is still soft. Once I waited too long and they kept falling sideways like little drunk candy picket fences.

Getting The Grass Just Right

Start with less food coloring than you think you need. You can always add more but that artificial green taste is impossible to hide once you have gone too far.

Storage And Assembly Timing

The assembled cupcakes are best served the same day because the coconut eventually starts absorbing moisture from the frosting. If you need to prep ahead frost and store the cupcakes undecorated then add the coconut grass and handles within a few hours of serving.

• Keep finished cupcakes at room temperature not the refrigerator
• The candy eggs taste better when they are not cold from the fridge
• Leftover unfrosted cupcakes freeze beautifully for up to two months

Save

These little baskets have become the most anticipated part of our Easter celebration every single year. Watching the kids discover them on the dessert table never gets old.

Recipe FAQs

→ How do I make the coconut grass vibrant green?

Mix shredded coconut with a few drops of green food coloring in a sealed bag, shaking until the color is evenly distributed.

→ Can I substitute the all-purpose flour?

Yes, use a gluten-free flour blend to accommodate gluten sensitivities while maintaining texture.

→ What is the best method for frosting these cupcakes?

Beat softened butter until creamy, gradually adding powdered sugar, vanilla, and milk to achieve a smooth, spreadable consistency.

→ How do you create the basket handles?

Insert sour candy belts or licorice ropes into the sides of each cupcake, trimming them to fit for the handle effect.

→ What are good pairing options for these cupcakes?

They pair nicely with a glass of cold milk for kids or a fruity white wine for adults.

→ How long does it take to prepare and bake?

Preparation takes about 25 minutes, with baking time around 20 minutes, for a total of 45 minutes.