A delightful twist on traditional cupcakes, these Springtime Basket Cupcakes are perfect for any festive occasion.
Preheat your oven to 350°F (175°C) and place the rack in the center.
Preheating ensures even baking.
Cut ten 8-inch squares of aluminum foil and wrap each waffle bowl with a square, tucking the edges inside the top of the bowl.
This helps the bowls maintain their shape during baking.
In a large mixing bowl, combine the cake mix, pudding mix, milk, eggs, and butter. Mix on low speed for 30 seconds, then on medium speed for 2 minutes.
Scrape down the sides of the bowl to ensure all ingredients are incorporated.
Fill each prepared waffle bowl with batter, about 2/3 full.
Avoid overfilling to prevent overflow during baking.
Bake the cupcakes for 24-27 minutes, or until a toothpick inserted in the center comes out clean.
Rotate the baking sheet halfway through for even baking.
Allow the cupcakes to cool for 5 minutes, then remove the foil and let them cool completely.
Cooling completely prevents the frosting from melting.
In a mixing bowl, beat the butter until fluffy. Gradually add the confectioners' sugar, milk, and vanilla, and mix until smooth.
Adjust the milk quantity for desired frosting consistency.
Place the coconut in a plastic bag, add a few drops of green food coloring, and shake until evenly colored.
Add more food coloring for a deeper green shade.
Spread frosting on each cupcake, sprinkle with colored coconut, and top with jelly beans.
Use a piping bag for a more decorative frosting application.
Insert a licorice stick as a handle to complete the basket look.
Choose colorful licorice for a vibrant touch.
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