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Easter Basket Cupcakes

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  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 24
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Gather the kids and make sweet, edible Easter baskets!
Updated Mar 12, 2021
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Ingredients

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    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.
  • 3
    Frost with frosting. Use candy strips for handle on each. Decorate with candy as desired. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make your fun Easter Basket Cupcakes even cuter! Pick up fun foil or fancifully decorated muffin cup liners at cake decorating or party supply stores.

Nutrition

Nutrition Facts are not available for this recipe
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