Creating Easter Basket Sugar Cookie Cups can be simple if you follow these steps carefully:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by greasing it lightly or using non-stick spray.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract (if using) until smooth.
5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Shape the Dough: Scoop about 1 tablespoon of dough and roll it into a ball. Place the dough ball into each muffin tin cup.
7. Form Cookie Cups: Using your fingers or the back of a measuring spoon, press the dough into the bottom and up the sides of each cup to create a basket shape.
8. Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Do not overbake; the centers should remain soft.
9. Cool: Remove the muffin tin from the oven and let it cool for about 5 minutes. Gently remove the cookie cups from the tin and transfer them to a wire rack to cool completely.
10. Fill and Decorate: Once cooled, fill each cookie cup with colored candies or chocolate eggs. Optionally, top with edible grass or shredded coconut for decoration.