Easter Basket Cupcakes

Easter Basket Cupcakes, what a great idea for sharing time with your kids, making these cute cupcakes for Easter!

4 large eggs

1 cup sugar

1 cup packed brown sugar

1 cup canola oil

3 tsp. vanilla extract

3 cups all-purpose flour

2 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. salt

1 tsp. baking soda

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

3/4 cup buttermilk

1 lb. grated carrots

2 cups chopped walnuts, toasted

1-8 oz. can crushed pineapple, drained

1 cup flaked coconut


1-8 oz. package cream cheese, softened

1/2 cup butter, softened

1 tsp. grated orange peel

1 tsp. vanilla extract

4 cups powdered sugar

1 tsp. water

6 drops green food coloring

3 cups flaked coconut

optional candies: jelly beans, bunny peeps and sour punch straws

Preheat oven to 350 degrees. Line 30 standard muffin cups with paper liners.

In a large bowl beat eggs, sugars, oil and vanilla until well blended.

In another bowl whisk flour, baking powder, cinnamon, salt, baking soda, ginger and nutmeg, add to egg mixture alternately with buttermilk, beating well after each addition. Stir in carrots, walnuts, pineapple and coconut.

Fill prepared muffin cups 3/4 full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean.

Cool in pans 10 minutes before removing to wire racks to cool completely.

To prepare Frosting: In a large bowl, beat cream cheese and butter until blended. Beat in orange peel and vanilla. Gradually beat in powdered sugar until smooth.

Frost cupcakes.

In a large resealable plastic bag, mix water and food coloring, add coconut. Seal bag and shake until coconut is evenly tinted. Sprinkle over cupcakes. Decorate with candies as desired.

Refrigerate until serving.

Yields: 2 1/2 dozen

**To toast nuts, bake in a shallow pan in a 350 degree oven for 5-10 minutes or cook in a skillet over low heat until browned, stirring occasionally.


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