Easter Basket Buttermilk Cupcakes

I love the bright spring-like colors of Easter. They always look so fresh and clean. I decided to go with pastels for our Easter Basket Buttermilk Cupcakes this year.

My grandchildren loved helping decorate the cupcakes.  They especially liked that I had to trim the tops of the unfrosted cupcakes to make them flat.

Their  second most favorite thing was that we had leftover frosting.

The cupcakes turned out so cut, they will be the centerpiece on our Easter table.   We’ve scattered jars of tulips and tea light around.

My son-in-law folded napkins into adorable bunny ears.

My vintage inspired cake plate is the perfect piece for the cupcakes.

Our family wishes you many Easter blessings.

He is Risen!

Published in Bloomingdale Patch.

Easter Basket Buttermilk Cupcakes

yield: 12 cupcakes

preheat oven to 350 degrees

1 1/3 cups all-purpose flour (if using self- rising flour, omit baking powder and salt)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

1/4 cup butter, softened

1 large egg

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1 cup buttermilk.

1 can cream cheese frosting

Make the cupcakes:

In a medium bowl, stir together flour, baking soda, baking powder and salt.

Mix together sugar and butter in a large bowl. Beat with an electric mixer until butter and sugar becomes creamy.

Beat in the egg, vanilla and almond extracts until mixture is smooth.

Add half the flour mixture and stir until combined.  Alternate adding  buttermilk and flour mixture until both are added completely and  all ingredients are mixed well.

Divide batter among 12 cupcake liners in a muffin tin.  Bake at 350 degrees for 18 to 20 minutes or until toothpick inserted comes out clean.

frost and decorate cupcakes:

For decorations, you will need:  food coloring, icing, coconut, jelly beans,  licorice ropes.

Tint coconut green. The easiest way to do this is to add the coloring to the coconut in a bowl and keep fluffing with a fork until the color is well distributed.  You want the green to be the same hue as Easter grass.

Tint frosting green.

Frost cooled cupcakes.

Sprinkle green coconut on green icing.

Now we are going to add the jelly beans which will masquerade as Easter eggs.  Spread a little of the green icing on some parchment paper.  Dip the jelly beans into the icing which will act like glue to keep the jelly beans from rolling off the green cupcakes onto your floor where they will be smash and tracked all over your house.

I’m just trying to help you out.

Jelly beans get glued on.

Cut  licorice candy if needed  to make the Easter basket handles. Gently press into the cupcakes to form the basket handle.

Have a Happy Easter!

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4.15 from 7 votes

Easter Basket Buttermilk Cupcakes

Author: Jackie Garvin

Ingredients

• Easter Basket Buttermilk Cupcakes
• yield: 12 cupcakes
• preheat oven to 350 degrees
• 1 1/3 cups all-purpose flour if using self- rising flour, omit baking powder and salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 1/4 cup butter softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 cup buttermilk.
• 1 can cream cheese frosting
• frost and decorate cupcakes:
• For decorations you will need: food coloring, icing, coconut, jelly beans, licorice ropes.

Instructions

• Make the cupcakes:
• In a medium bowl, stir together flour, baking soda, baking powder and salt.
• Mix together sugar and butter in a large bowl. Beat with an electric mixer until butter and sugar becomes creamy.
• Beat in the egg, vanilla and almond extracts until mixture is smooth.
• Add half the flour mixture and stir until combined. Alternate adding buttermilk and flour mixture until both are added completely and all ingredients are mixed well.
• Divide batter among 12 cupcake liners in a muffin tin. Bake at 350 degrees for 18 to 20 minutes or until toothpick inserted comes out clean.
• Tint coconut green. The easiest way to do this is to add the coloring to the coconut in a bowl and keep fluffing with a fork until the color is well distributed. You want the green to be the same hue as Easter grass.
• Tint frosting green.
• Frost cooled cupcakes.
• Sprinkle green coconut on green icing.
• Now we are going to add the jelly beans which will masquerade as Easter eggs. Spread a little of the green icing on some parchment paper. Dip the jelly beans into the icing which will act like glue to keep the jelly beans from rolling off the green cupcakes onto your floor where they will be smash and tracked all over your house.
• I'm just trying to help you out.
• Jelly beans get glued on.
• Cut licorice candy if needed to make the Easter basket handles. Gently press into the cupcakes to form the basket handle.
• Have a Happy Easter!

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