Easter Basket Cupcakes

Instead of paper liners, these cupcakes are baked in ice cream cones to make edible Easter baskets.

Serves: 24
Serving Size: 1 cupcake
30 mins Prep time 20 mins Cook time
30 mins Prep time
20 mins Cook time
  • 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 no 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.

Cooking tip

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.

Nutrition information

(Amount per serving)

  • 258Calories: 258Cholesterol: 23mg
  • Sodium: 257mgProtein: 2g
  • Total Fat: 10gFiber: 1g
  • Carbohydrate: 40g

Ratings & Reviews: 2

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  • yza on 04/19/2014

    it looks good

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  • Janet on 03/27/2016

    The cupcake flavor was great. We used chocolate eggs instead of jelly beans. The licorice was too flimsy to stay up and the cones were a mess. They were very difficult to cut and several broke into small pieces. They also softened considerably after baking the cupcakes in them. I would skip the cones and use paper liners.

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