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Easter Basket Cupcakes

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Easter Basket Cupcakes
  • 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

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

180 Calories, 9g Total Fat, 1g Protein, 24g Total Carbohydrate, 16g Sugars

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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