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May Day Baskets

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May Day Baskets
  • Prep 20 min
  • Total 1 hr 30 min
  • Servings 24
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Turn basic cupcakes into candy-topped baskets. Kids if all ages will love them!
Updated Jul 21, 2010

Ingredients

Steps

  • 1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box for cupcakes, using water, oil and eggs. Divide batter evenly among muffin cups.
  • 2
    Bake 21 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 30 minutes.
  • 3
    Spread frosting over cupcakes. Make basket handles with licorice. Decorate with candies. Store loosely covered at room temperature.

Tips from the Betty Crocker Kitchens

  • tip 1
    Tint white frosting with yellow, blue, pink or green food color for colorful May baskets.

Nutrition

210 Calories, 10g Total Fat, 2g Protein, 29g Total Carbohydrate, 20g Sugars

Nutrition Facts

Serving Size: 1 Cupcake (Cake and Frosting)
Calories
210
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
190mg
8%
Potassium
25mg
1%
Total Carbohydrate
29g
10%
Dietary Fiber
0g
0%
Sugars
20g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 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
2
*Percent Daily Values are based on a 2,000 calorie diet.
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