Easter Basket Cupcakes

Name: Easter Basket Cupcakes
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Cuisine: American
Ingredients: 1 container Betty Crocker® Whipped fluffy white frosting; 24 servings Jelly beans or other desired candies; 1 strip Green-colored sour candy separated into; 1 box Betty Crocker® SuperMoist® yellow cake mix

The recipe Easter Basket Cupcakes could satisfy your American craving in roughly 1 hour and 30 minutes. Watching your figure? This dairy free recipe has 164 calories, 1g of protein, and 4g of fat per serving. This recipe serves 24. It can be enjoyed any time, but it is especially good for Easter. If you have cake mix, jelly beans, green-colored candy into strips, and a few other ingredients on hand, you can make it. Only a few people really liked this dessert.

Instructions

Heat oven to 350°F (325°F for dark or nonstick pans).

Equipment you will use

Oven

Place paper baking cup in each of 24 regular-size muffin cups.

Equipment you will use

Muffin Liners

Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

Ingredients you will need

Cake Mix