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Easter Basket Cupcakes

Prep Time: 30 minutes

Servings: 24

Instead of paper liners, these cupcakes are baked in ice cream cones to make edible Easter baskets.


  24 sugar ice cream cones

  1 package white cake mix

  1 tsp McCormick® Yellow Food Color

  1/2 tsp McCormick® Pure Lemon Extract

  1 container vanilla frosting

  McCormick® Assorted Food Colors and Egg Dye

  24 red string licorice

  1 cup coconut

  72 Jelly beans

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Trim off the bottom 2 to 3 inches of the ice cream cones. Wrap bottom of cones in small pieces of greased foil. Place cones in muffin pans sprayed with no stick cooking spray. (Cones should be slightly taller than muffin cups.) Set aside.

Pour batter into cones. Bake as directed on package for cupcakes. Cool cupcakes on wire rack. Remove any excess cake from bottom of cones.

Frost cupcakes. Attached string licorice for the basket handles. Decorate cupcakes with coconut and jelly beans.

Nutritional Information:

Calories 258

Total Fat 10g 

Cholesterol 23mg 

Sodium 257mg 

Total Carbohydrate 40g 

Dietary Fiber 1g 

Protein 2g