Coconut Easter Basket cupcake recipe with speckled eggs
" data-orig-size="3603,5394" />Holidays like Easter bring out my inner child. I love the egg hunts (you’re never too old in my opinion), the treats, the pastel colours – it’s hard not to get excited! Of course, having kids keeps that magic and excitement alive and these adorable Easter basket cupcakes are the perfect holiday baking project for them to enjoy.
Coconut Easter Basket cupcake recipe with speckled eggs
" data-orig-size="3726,5246" data-image-title="Easter Basket coconut cupcakes" data-image-caption="" aperture="aperture" />
Easter Basket cupcake recipe with coconut, dark chocolate handles and speckled eggs
" data-orig-size="3922,5883" />
Easter Basket cupcake recipe with coconut, dark chocolate handles and speckled eggs.
" data-permalink="https://cupcakesandcouscous.com/2025/04/13/easter-basket-cupcakes/img_8828/" data-orig-size="3713,5570" data-image-title="Easter Basket coconut cupcakes" data-image-caption="" height="1140" eos="" width="760" aperture="aperture" />These coconut cupcakes are as cute as they are delicious. The “basket” is a fluffy and soft vanilla and coconut cupcake and it’s topped with dreamy and light vanilla buttercream frosting, tinted coconut and delicious decorations. These cupcake baskets will add holiday charm to your Easter table for sure.
Coconut Easter Basket cupcake recipe with speckled eggs
" data-orig-size="4000,6000" aperture="aperture" />
Coconut Easter Basket cupcake recipe with speckled eggs
" eos="" data-orig-size="3590,4861" aperture="aperture" />
Chocolate speckled egg cupcakes
" data-orig-size="4000,6000" data-image-title="Easter Basket coconut cupcakes" data-image-caption="" />So grab those aprons, let’s hop into the kitchen and get baking!
Cook’s tips:
- Use the template to pipe your chocolate handles.
- No piping bag? No problem! Pour the chocolate into a resealable/sandwich bag and cut off one of the bottom corners – it’ll work just as well!
- If you don’t have two muffin trays simply bake the cupcakes in batches, reusing the same tray.
Easter Basket cupcake recipe with coconut, dark chocolate handles and speckled eggs
" data-orig-size="3748,5322" />
Easter Basket cupcake recipe with coconut, dark chocolate handles and speckled eggs
" data-permalink="https://cupcakesandcouscous.com/2025/04/13/easter-basket-cupcakes/img_8819/" data-orig-size="3941,5735" data-image-title="Easter Basket coconut cupcakes" data-image-caption="" height="1106" eos="" width="760" aperture="aperture" />
Easter Basket cupcake recipe with coconut, dark chocolate handles and speckled eggs
" data-orig-size="3575,5678" />EASTER BASKET CUPCAKES
- Servings: Makes 20
Coconut cupcakes
- 20 cupcake cases
- 250 g castor sugar
- 2 large eggs
- 200 ml vegetable oil
- 60 ml (¼ cup) milk
- 250 ml (1 cup) full cream plain yoghurt
- 5 ml (1 tsp) vanilla extract
- 230 g cake flour
- 10 ml (2 tsp) baking powder
- 1.25 ml (¼ tsp) fine salt
- 60 g desiccated coconut
To decorate
- 100 g dark chocolate
- 2.5 ml (½ tsp) water
- 2 drops green gel food colouring, for the coconut
- 25 g desiccated coconut
- 150 g butter, room temperature
- 300 g icing sugar
- 2.5 ml (½ tsp) vanilla extract
- 15 ml (1 tbsp) warm milk
- 2 – 3 drops green gel food colouring, for the icing
- 125 g speckled eggs, to decorate
1.) Preheat the oven to 170ºC. Place the cupcake cases in two muffin trays.
2.) Place the sugar and eggs in a mixing bowl and use an electric beater to whisk for 2 minutes until thick and pale. Add the oil, milk, yoghurt and vanilla and whisk to combine.
3.) Sift in the flour, baking powder and salt. Whisk for a few seconds, then fold in the coconut.
4.) Divide the batter between the cupcake cases. Bake for 20 minutes until baked through, and an inserted skewer comes out clean. Set the cupcakes aside to cool.
5.) Place a piece of baking paper over the template. Melt the chocolate and pour into a small piping bag. Cut a small hole in the end and pipe over the template to create the handles. Go over each one so that the handles aren’t too thin. Take care not to pipe outside of the lines, otherwise your handles might be too wide. Leave to set.
6.) To make the green coconut combine the water and gel colouring* in a small ramekin. Place the coconut in a resealable bag and add the liquid. Close the bag and rub the contents until evenly mixed and all the coconut is green. Pour into a bowl and set aside.
* If you are using a liquid food colouring you can omit the water.
7.) To make the icing place the butter in a mixing bowl and whisk to soften. Sift in half of the icing sugar and whisk to combine. Sift in the remaining icing sugar and whisk again. Add the vanilla, milk and gel colouring and whisk until smooth and combined.
8.) To ice the cupcakes place a heaped teaspoon of icing on the top of each cupcake. Use an offset spatula or knife to spread the icing to the edges. Hold the spatula at a slight angle at the edge of the cupcake and gently move it around the cupcake to smooth the edges. Flatten the top then use the end of the spatula to make a small indent in the icing in the middle.
9.) Sprinkle each cupcake with coconut, carefully tipping off any excess. Place 3-4 speckled eggs on top of each cupcake. Gently press a chocolate handle into each cupcake.
