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Easter Basket Cupcakes

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

Ingredients

  • 1 box Betty Crocker™ Super Moist™ 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

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.

  • 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 Facts

Serving Size: 1 Cupcake (Cake and Frosting Only)
Calories
180
Calories from Fat
80
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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