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Easy Easter Basket Cupcakes Recipe with Fluffy Coconut Grass Tutorial

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These festive cupcakes feature moist vanilla cake topped with fluffy green coconut ‘grass’ and pastel candy eggs, perfect for Easter celebrations. Simple to make and delightful to serve, they bring charm and sweetness to any holiday table.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • ¾ cup (180 ml) buttermilk
  • ½ cup (115 g) unsalted butter, softened (for frosting)
  • 3 cups (360 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • 1–2 tablespoons (15–30 ml) milk
  • 1½ cups (135 g) unsweetened shredded coconut
  • Green food coloring (gel or liquid)
  • About 24 mini pastel candy eggs or jelly beans

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract until combined.
  5. Alternately add dry ingredients and buttermilk to the butter mixture in three parts, starting and ending with dry ingredients. Mix gently on low speed just until combined.
  6. Spoon batter into liners about two-thirds full. Tap the pan lightly to release air bubbles.
  7. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  8. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.
  9. While cupcakes cool, beat softened butter for frosting until creamy. Gradually add powdered sugar, vanilla extract, and milk until fluffy and spreadable.
  10. Place shredded coconut in a small bowl, add green food coloring, and toss until evenly coated. Spread out to dry slightly.
  11. Spread a thin layer of frosting on each cupcake to help coconut stick.
  12. Press green dyed coconut onto frosting to cover the top completely, creating a fluffy nest.
  13. Nestle 2-3 mini pastel candy eggs or jelly beans into each coconut grass patch.

Notes

Use room-temperature eggs and butter for best texture. Gel food coloring works better than liquid for coloring coconut. Avoid overmixing batter after adding flour to keep cupcakes tender. Frost cupcakes only when completely cool to prevent melting. Coconut grass can be dyed and dried a day ahead and stored airtight. For dairy-free or vegan options, substitute butter and milk with coconut oil and almond milk and use dairy-free powdered sugar.

Nutrition

Keywords: Easter cupcakes, coconut grass cupcakes, vanilla cupcakes, festive cupcakes, easy Easter dessert, holiday baking, coconut frosting, pastel candy eggs

Find it online: https://norasfoods.com/easy-easter-basket-cupcakes-recipe-with-fluffy-coconut-grass-tutorial/