Comida Kraft
Recipe Box

Easter Basket Cupcakes

Prep Time
Total Time

24 servings

Place these Easter Basket Cupcakes on your Sunday dessert table. But it's the surprise inside these Easter Basket Cupcakes that makes them extra special.

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What You Need

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Make It

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  • Reserve 1/2 cup COOL WHIP; refrigerate until ready to use. Return remaining COOL WHIP to freezer. Prepare cake batter and bake as directed on package for cupcakes. Cool in pans 10 min.
  • Pierce tops of cupcakes with fork. Add boiling water to gelatin mix in bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
  • Meanwhile, microwave 2 cups COOL WHIP and chocolate in microwaveable bowl on MEDIUM (50%) 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 30 min.
  • Remove cupcakes from pans; frost with chocolate mixture. Spoon reserved COOL WHIP into small resealable plastic bag. Snip off tiny piece from one bottom corner of bag; use to pipe COOL WHIP into egg or bunny face on top of each cupcake.


Omit 1/2 cup COOL WHIP for piping. Top frosted cupcakes with JET-PUFFED Sugar EGGMALLOWS Marshmallows or JET-PUFFED BUNNY MALLOWS Marshmallows.

Special Extra

Sprinkle each cupcake with 1/2 tsp. multi-colored sprinkles.

How to Store

Store frosted cupcakes in refrigerator.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 170
Total fat 10g
Saturated fat 3.5g
Cholesterol 25mg
Sodium 105mg
Carbohydrate 21g
Dietary fiber 1g
Sugars 14g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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