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  1. Easter Basket Cupcakes

Easter Basket Cupcakes

01:30:00 24
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4 3 Reviews
Prep Time
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What You Need

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Make It

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  • Just follow our 3 simple steps

  • Prepare and bake 1 pkg. (2-layer size) cake mix (any flavour) as directed on package for 24 cupcakes. Cool completely.
  • Add 1-1/2 cups cold milk to 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding in medium bowl. Beat with wire whisk until well blended. Refrigerate 5 min. Gently stir in 1 cup thawed Cool Whip Whipped Topping. Tint with a few drops of green food colouring, if desired. Spread evenly onto tops of cupcakes.
  • Decorate each cupcake with shredded coconut, miniature chocolate eggs, and licorice to resemble Easter baskets. Store in refrigerator.

Special Extra

Place 1/2 tsp. water and 2 to 3 drops green food colouring in small resealable plastic bag. Add 1 cup shredded coconut; seal bag. Shake gently until coconut is evenly tinted. For a darker shade of green, add 1 to 2 additional drops of food colouring to bag. Seal bag and shake gently until coconut is evenly tinted.

Make it Easy

Pour the cake batter into large resealable plastic bag. Snip off 1 corner from bottom of bag and squeeze the batter into paper-lined muffin cups. It's much quicker and less messy than spooning the batter into each cup.


  • 24

Nutritional Information

Serving Size 24
Calories 238
% Daily Value
Total fat 11.2g
Sodium 230mg
Carbohydrate 31.8g
Dietary fibre 1.2g
Protein 2.9g
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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