Spring Cupcake Baskets Recipes

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SPRING CUPCAKE BASKETS



Spring Cupcake Baskets image

Celebrate spring with these adorable cupcakes decorated with licorice and candy to look like tiny baskets.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h46m

Yield 24

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Rich & Creamy frosting (any flavor)
1/3 package (14 oz) pull-and-peel cherry licorice twists
Jelly beans or other desired candy

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • 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.
  • Frost with frosting. Use licorice for handle on each. Decorate with jelly beans. Store loosely covered.

Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 180 mg, Sugar 18 g, TransFat 1 g

SPRING CUPCAKES



Spring Cupcakes image

Provided by Martha Stewart

Categories     Cupcake Recipes

Yield Makes 12 jumbo cupcakes

Number Of Ingredients 12

3 cups cake flour (not self-rising), sifted
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 cups, plus more for finishing sugar
5 large eggs
2 teaspoons pure vanilla extract
1 cup buttermilk
Meringue Buttercream Meringue Buttercream
2 cups cream-colored sprinkles
About 2 pounds assorted jellied-citrus slices

Steps:

  • Preheat oven to 325 degrees.with a rack in the center. Line jumbo muffin pans with paper baking cups; set aside. In a medium bowl, sift together flour, baking powder, salt, and baking soda; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. With mixer running, add eggs and vanilla extract; beat until combined.
  • With mixer on low speed, add 1 cup reserved flour mixture; mix until combined. Add 1/2 cup buttermilk; combine. Alternate adding flour mixture and buttermilk, ending with flour, until all has been incorporated.
  • Divide batter evenly among baking cups. Bake until light golden brown and a cake tester inserted into middle comes out clean, 25 to 30 minutes. Rotate pans halfway through baking. Transfer pans to a wire rack to cool.
  • To decorate, frost each cupcake with about 3 tablespoons buttercream. Gently press each frosted cupcake into sprinkles, rolling around so that entire surface is coated. On a lightly sugared piece of parchment paper, roll out jellied-citrus slices to about 1/8 inch thick. Use 3/4- to 2-inch gum-paste petal cutters to cut petals from the jellied-citrus slices. Use a 3/4- or 1/4-inch pastry tip to cut out the centers of flowers. Use the green citrus slices and a small petal cutter to cut out leaves for the flowers. Place citrus dots in center of cupcakes, and arrange jellied petals around each center to form a flower. Arrange leaves as desired.

CUPCAKE EASTER BASKETS



Cupcake Easter Baskets image

These cute cupcakes with their mild orange flavor are fun to dress up for Easter. As we raised four sons and a daughter, I prepared many, many school lunches and often added these springtime treats. -Julie Johnston, Shaunavon, Saskatchewan

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 19

1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 teaspoon grated orange zest
2 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup buttermilk
FROSTING:
3/4 cup butter, softened
6 ounces cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
1 teaspoon water
4 drops green food coloring
1-1/2 cups sweetened shredded coconut
Chocolate licorice twists
Chocolate egg candy

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg and orange zest. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk. , Fill 18 paper-lined muffin cups two-thirds full. Bake until a toothpick comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar; spread over cupcakes. Combine water and food coloring in a large bowl; add coconut. Stir to coat. Sprinkle over cupcakes., Using a metal or wooden skewer, poke 2 holes in the top of each cupcake, 1 hole on each side. Cut licorice into 6-in. strips for handles; insert each end of a licorice piece into a hole. Decorate with candy eggs.

Nutrition Facts : Calories 351 calories, Fat 18g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 273mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.

CARLEE'S CELEBRATE SPRING CUPCAKES



Carlee's Celebrate Spring Cupcakes image

Cupcakes with creamy chocolate surprise centers and a cute little bird's nest on top of creamy chocolate frosting. Made these in honor of my daughter, Carlee.

Provided by Alberta Rose

Categories     Holiday Cupcakes

Time 1h20m

Yield 24

Number Of Ingredients 9

1 (18.25 ounce) package chocolate cake mix
1 ¼ cups water
⅓ cup vegetable oil
3 eggs
2 (3.9 ounce) packages instant chocolate pudding mix
2 cups milk
2 cups frozen whipped topping, thawed
1 tablespoon chocolate sprinkles
72 mini chocolate candy-coated Easter eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease 24 muffin cups or line with paper liners.
  • Place chocolate cake mix, water, vegetable oil, and eggs in a mixing bowl. Beat with an electric mixer on medium speed until thoroughly combined, about 2 minutes.
  • Fill prepared muffin cups 2/3 full with batter.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 19 to 23 minutes.
  • Allow cupcakes to cool thoroughly.
  • Beat the 2 packages of pudding mix with milk in a bowl using an electric mixer until thickened, about 2 minutes.
  • Beat thawed whipped topping into pudding mixture to make a creamy filling.
  • Spoon about 1 1/2 cup chocolate pudding filling into a pastry bag fitted with a large piping tip.
  • Press the piping tip into the center of each cupcake and fill cupcake with about 1 1/2 tablespoon of pudding mixture.
  • Spoon a heaping tablespoon of remaining pudding mixture about 1 1/2 inches across into the center of each cupcake to make a nest. Press chocolate sprinkles into edges of the nests; place 3 mini chocolate eggs into each nest.

Nutrition Facts : Calories 210.7 calories, Carbohydrate 28.7 g, Cholesterol 25.1 mg, Fat 10 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 3.5 g, Sodium 328.6 mg, Sugar 16.9 g

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