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Easter Basket Cupcakes

 68 Ratings
11 Comments
  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 24
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Gather the kids and make sweet, edible Easter baskets!

Ingredients

1
box Betty Crocker™ SuperMoist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1
container Betty Crocker™ Whipped fluffy white frosting
Green-colored sour candy separated into strips
Jelly beans or other desired candies

Directions

  • 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.

Expert Tips

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.

To make basket handles the same size, use the handle from the first basket to measure the length for the rest.

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake (Cake and Frosting Only)
Calories
180
Calories from Fat
80
% Daily Value
Total Fat
9g
13%
Saturated Fat
2g
11%
Trans Fat
1g
Cholesterol
25mg
9%
Sodium
150mg
6%
Potassium
20mg
1%
Total Carbohydrate
24g
8%
Dietary Fiber
0g
0%
Sugars
16g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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