Instead of paper liners, these super cute Easter basket cupcakes are baked in ice cream cones to make them into festive — and edible — springtime baskets.
The humble sugar cones you have eaten all your life take on a new purpose in these adorable (and easy) Easter cupcakes!
Easter basket cupcakes recipe
24 sugar ice cream cones OR 24 waffle ice cream cones
1 package (2-layer size) white cake mix
1 teaspoon McCormick Yellow Food Color
1/2 teaspoon McCormick Pure Lemon Extract
1 container (16 ounces) vanilla frosting
Assorted food coloring
24 pieces red string licorice, 4-inch lengths
1 cup flaked coconut
72 jelly beans
Preheat oven to 350 F. Trim off the bottom 2 to 3 inches of the ice cream cones. Wrap bottom of cones in small pieces of greased foil.
Place cones in muffin pans sprayed with non-stick cooking spray. (Cones should be slightly taller than muffin cups.) Set aside.
Prepare cake mix as directed on package, adding yellow food color and lemon extract. Pour batter into cones. Bake as directed on package for cupcakes. Cool cupcakes on wire rack. Remove any excess cake from bottom of cones.
Tint frosting with desired food colors. Frost cupcakes. Attached string licorice for the basket handles. Decorate cupcakes with coconut and jelly beans.
To tint coconut: Place about 1/2 cup coconut in resealable plastic bag. Squeeze 2 to 3 drops of desired food color into bag. Shake until color is evenly distributed.
Makes 24 cupcakes
Nutritional information (per cupcake): Calories: 258 / Total Fat: 10g / Cholesterol: 23mg / Sodium: 257mg / Carbohydrate: 40g / Fiber: 1g / Protein: 2g
Here’s a retro variation from the ’80s!
Easter basket cupcakes
Easter baskets are easy to make from cupcakes. Frost with a pastel-colored frosting, and sprinkle with Cake Mater green crystal decors [basically colored sugar]. The eggs are fruit-flavored Decors, and the handle is made from string licorice.