Easter Basket Cupcakes

90 mins (prep 30, cooking 60)
15 ingredients
10 servings
These are adorable and make a cute centerpiece for an Easter table. Instead of baking the cupcakes in paper liners, these are baked in the waffle bowls used for ice cream. The cupcakes can be stored for up to 1 day at room temperature. After a day, the cupcakes will begin to pull away from the sides of the waffle bowls. Times are approximate. Cooking time includes allowing the cakes to cool for 30 minutes before frosting.

Categories:  holiday , easter , cupcake , kid-friendly , cakes , <-4-hours , brunch , time-to-make , dessert ,
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Serving Size (88.66 g)
Servings 10
Amount per Serving
Calories 422.27 Calories from Fat 215.46
% Daily Value *
Total Fat 23.94g 368.3%
Saturated Fat 8.34g 417.11%
Trans Fat 0.92g %
Cholesterol 32.64mg 108.8%
Sodium 413.81mg 172.42%
Total Carbohydrate 47.21g 157.35%
Dietary Fiber 0.57 g 22.77%
Sugars 26.89 g %
Protein 5.81g 116.24%
Vitamin A 313.95IU% Vitamin C 0.59mg%
Calcium 239.72mg% Iron 1.04mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
vanilla instant pudding mix, large eggs, large egg whites, coconut flavoring, confectioners' sugar, pure vanilla extract, sweetened flaked coconut, green food coloring, jelly beans, red licorice