Coconut Easter Basket Cupcakes

by Julie Cohn
Coconut Easter Basket Cupcakes1

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Easter Basket Cupcakes are a fun and easy dessert from scratch cupcake to celebrate the Easter season with your family.  The base is a homemade vanilla cupcake recipe I got from my Mom years ago; it is super moist and takes 15 minutes from bowl to oven.  The top is a fluffy cream cheese frosting dipped in fresh (colored) coconut (the Easter grass).  Add your favorite Easter candy and your cupcakes are ready to eat, a perfect dessert to bring for Easter Day brunch or dinner.  These cupcakes are so easy to make – even if you are not experienced with cake decorating (like me), you’ll have no problem making these look cute!

Easter Basket Cupcakes


  • 1/2 c. Butter, softened
  • 1 1/2 c. Sugar
  • 1 c. Buttermilk
  • 2 Eggs
  • 1 tsp. Vanilla
  • 1 tsp. Salt
  • 2 c. Cake Flour
  • 1 Tbsp. Baking Powder

Preheat the oven to 350 degrees.  Place 12 cupcake liners* in a muffin tin. Cream the butter and sugar together with a mixer until blended, then add the buttermilk, eggs, and vanilla.  Cream another minute.  Add the salt and 1 cup of the flour, mix on low for about 1 minute. Add the other cup of flour and baking powder and mix another minute.  Spoon the batter into the cupcake liners and place in the oven.  Bake about 20-22 minutes (test for doneness) and remove to cool.

Cream Cheese Frosting

  • 2 (8 oz) blocks of Cream Cheese, softened
  • 1 stick (1/2 c.) of Butter, softened
  • 2 c. Confectioners Sugar
  • 1 tsp. Vanilla Extract
  • 3-4 Drops Green Food Coloring
  • 1 – 1 1/2 c. Shredded Coconut
  • 3-4 Drops Green Food Coloring
  • Jelly Beans, Easter M & M’s or similar

Place the cream cheese and butter together in a bowl and cream with a mixer until smooth.  Slowly add the confectioner’s sugar, blending in well.  Add the vanilla extract and green food coloring and blend until thoroughly mixed.  In a separate bowl, mix the shredded coconut and green food coloring until completely blended.  Frost the cooled cupcakes with the cream cheese frosting, then dip in the coconut.  Top with 2-3 of your favorite Easter candies.   Make sure you leave one out for the Easter bunny!

If you want a “handle” for your Easter basket, cut some licorice rope and loop it on the top of the cupcake.  


To make this even healthier, do the following: 

  • Use 1/2 cake flour and 1/2 almond or oat flour
  • Use grass-fed butter
  • Use coconut sugar instead of white sugar
  • Use Neufchâtel cheese instead of regular cream cheese

For another festive Easter sweet treat, try these fluffy carrot cookies!



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HonestAndTruly 03/05/2018 at 4:09 pm

Those are adorable. I struggle with cake decorating, too, but you’re right – this is totally doable!

Julie Cohn 03/05/2018 at 4:36 pm

The easier, the better for me Michelle! 🙂


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