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Easter cookie cups placed on a bunny cake stand, decorated with chocolate mini eggs
5 from 2 votes

Easter Basket Cookie Cups

Easter Cookie Cups are festive, adorable, and fun! Here is the only Easter cookie recipe you’ll need this year, made from scratch and topped with mini eggs.
Author Diana
Servings 22 cookie cups
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes

Ingredients

  • ½ cup (113g) unsalted butter 1 stick, at room temperature
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cups (150g) all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Buttercream:

To decorate:

  • 1 cup Cadbury mini eggs or M&M eggs

Instructions

  • Preheat the oven to 350°F/180°C, and lightly spray a mini muffin pan with baking spray.
  • In a large bowl, using a hand electric mixer, beat the butter with the sugars until light and creamy. 2 minutes.
  • Add the egg and vanilla extract, and beat until well combined.
  • Add flour, baking powder, and salt, and beat again at low speed until just combined.
  • Using a small cookie scoop, divide the cookie dough between cookie cups.
  • Bake for 12 minutes. Remove from the oven, and as the cookie cups are still warm - using a measuring teaspoon push down the center of the cookie cup a little (this is optional but allows you add more frosting).

Make the buttercream:

  • In a large bowl, using an electric hand mixer, beat the butter until creamy then gradually add the powdered sugar to avoid a sugar storm.
  • Add the milk, vanilla and food coloring if using, and beat again. Adjust the consistency if needed by adding more powdered sugar or milk.
  • Frost the cookie cups, then decorate with mini eggs.

Notes

  • Measure Correctly: When baking it’s important to measure all of the ingredients accurately. Use a digital scale to measure your ingredients, or check out these tips for getting ingredient measurements right
  • Go Slow with Powdered Sugar: If you add it all in at once and turn on the mixer, you’ll create a sugar storm! Add just a little bit at a time and mix at low speed. 
  • Want Less Frosting? You can skip the step where we press the centers of the cups down if you’d prefer to just top the cookie cups with frosting rather than fill them up.

Nutrition

Serving: 1cookie cup | Calories: 251kcal | Carbohydrates: 35g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 67mg | Potassium: 29mg | Fiber: 1g | Sugar: 29g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg