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Easter Baskets; Vanilla cupcakes with coconut & cream cheese frosting

Adorable little Easter baskets with chocolate eggs nesting in delicious frosting, perfect for the Easter table.

Easter Baskets - Vanilla cupcakes with coconut & cream cheese frosting



  • 125g butter, softened
  • 125g caster sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • 125g self-raising flour
  • 2 tbs of milk
  • Zest of 1 lemon

Cream cheese Frosting (makes enough frosting for 12 cupcakes)

  • 300g Icing Sugar, sifted
  • 50g Unsalted Butter, at room temperature
  • 125g Cream Cheese
  • Desiccated Coconut


  1. Preheat the oven to 180°C and line a cupcake tray with paper cases.
  2. For the cupcakes, cream the butter and sugar together in a large mixing bowl until pale, fluffy and well combined. Add the eggs, one at a time, and beat until both are fully mixed in, and the vanilla essence. Fold in the flour and fresh lemon zest gently and evenly.
  3. Fill the mixture evenly in the cupcake cases.
  4. Bake the cupcakes in the oven for 15-20 minutes, or until pale golden-brown and spring back when pressed lightly in the centre. Leave to cool completely.

For the Cream cheese Frosting:

  1. Mix the icing sugar and butter together with an electric mixer on medium-slow speed until the mixture comes together and is well mixed.
  2. Add the cream cheese in one go and mix until it is completely incorporated. Continue beating until the frosting is light and fluffy, at least 5 minutes. Careful not over-beat, as it can quickly become runny.
  3. With a spatula or spoon place a good quantity of frosting on each cupcake, now sprinkle the coconut onto each cupcake enough to make it look like a nest. Place small chocolate eggs and perhaps a spring chick. Create the handle for the basket either using our bamboo tongs or a colourful pipe cleaner.


Download Easter Baskets recipe in pdf format (106kb)