Go Back
+ servings
Easter Basket Cookie Cups Recipe

Easter Basket Cookie Cups

These adorable Easter Basket Cookie Cups are almost too fun to eat! An Easter dessert recipe filled with buttercream frosting, chocolate bunnies, and chocolate eggs.
Course Dessert
Cuisine American
Cook Time 19 minutes
Total Time 19 minutes
Servings 16
Author The Gunny Sack


Buttercream Frosting:


  • Cut 8 of the squares of cookie dough in half. Place one full square and a half square (or 1 1/2 tbsp of homemade sugar cookie dough) in each of the greased silicone mini bundt pan cups. (I only have one pan so I had to bake the cookies in two batches to make all 16 cookie cups.) If using a mini muffin pan, use 1 square of Pillsbury cookie dough or 1 tbsp of homemade cookie dough.
  • Put the silicone pan on a cookie sheet and bake at 375 degrees for 15-19 minutes for the mini bundt pan (or 12-14 minutes for a mini muffin pan). Allow the cookies to cool completely before removing them from the pan.
  • Use a pastry bag to fill each cookie cup with frosting. Use Wilton decorating tip #233 to make buttercream grass.
  • Complete the Easter baskets with chocolate bunnies, licorice handle, and eggs.

Buttercream Frosting:

  • Beat softened butter and shortening until light and fluffy. Mix in the powdered sugar one cup at a time. Then, beat in one tablespoon of milk at a time until the frosting is the desired consistency. Stir in the vanilla and Wilton green gel paste icing color.