Easter isn’t complete without Easter eggs. Right? Surprise your family and friends this year with these bird’s nest cupcakes topped with candy eggs. I use coconut cupcakes as a base, but you can also use carrot cupcakes.
Easter, a joyous celebration of renewal and hope, marks the arrival of spring with its vibrant blooms and warmer days. It’s a time for family gatherings, festive decorations, and delightful treats. From colorful Easter eggs to fluffy bunnies, this holiday brings a sense of joy and new beginnings to people of all ages.
Bird’s nest cupcakes with candy eggs are a whimsical and delightful treat that adds a touch of magic to any Easter celebration. The nest-shaped frosting, made with green-tinted coconut, creates a charmingly rustic look, while the colorful candy eggs nestled within evoke the joy and wonder of a springtime garden. These cupcakes are adorable and also a delicious and fun way to celebrate the season.
Why make these cupcakes
- Moist and Fluffy Texture: Combining butter and coconut milk in the cupcake batter helps create a moist and fluffy texture, making each bite delightful.
- Rich Coconut Flavor: With shredded coconut in the batter and coconut milk in the frosting, these cupcakes have a rich coconut flavor that coconut lovers will appreciate.
- Buttercream Frosting: Creamy, smooth, and not overly sweet, it complements the cupcakes’ coconut flavor perfectly.
- Easy to Make: The recipe is straightforward and requires no complicated techniques, making it suitable for bakers of all skill levels.
Ingredients and substitutes
- All-Purpose Flour: Provides structure to the cupcakes. You can also substitute with cake flour for a lighter texture.
- Baking Powder: Acts as a leavening agent to help the cupcakes rise. You can also use baking soda, but you will need an acid (like buttermilk or yogurt) to activate it.
- Salt: Enhances the flavor of the cupcakes.
- Unsalted Butter: Adds moisture and richness to the cupcakes. You can also use salted butter and adjust the added salt accordingly.
- Sugar: Sweetens the cupcakes and helps retain moisture and improve tenderness.
- Eggs: Bind the ingredients together and provide structure. You can also use commercial egg replacers or applesauce as egg-free alternatives.
- Sour Cream: Adds moisture and richness to the cupcakes. You can also substitute with yogurt or buttermilk for a similar effect.
- Coconut Milk: Adds a rich coconut flavor and moisture to the cupcakes. You can also use any milk or non-dairy alternative.
- Shredded Coconut: Adds texture and flavor to the cupcakes. You can omit it if you prefer a smoother texture.
Step-by-step: Coconut Easter bird’s nest cupcakes
- Oven/Pan – Preheat the oven to 324°F/165 °C/Gas Mark 3. Line a muffin pan with cupcake liners.
- Dry ingredients – In a medium bowl, sift together the flour, baking powder, baking soda, and salt – and set aside.
- Wet ingredients – In the bowl of a stand mixer with the whisk attachment, whip the eggs for a minute. Then, gradually add the sugar and continue to whip until light and fluffy. Next, gradually add the oil, followed by the vanilla extract.
Pro tip – Adding the sugar gradually will whip more volume in the eggs, and adding the oil gradually will prevent the eggs from separating. - Combine – Next, add the flour and sour cream in three batches. Finally, add the coconut and combine well, but do not overmix.
- Bake – Divide the batter between the cupcake liners in the muffin pan. Then, transfer to the oven and bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean.
- Cool – Take the cupcakes out of the oven and transfer them to a wire rack to cool completely before frosting.
- Buttercream frosting – In the bowl of a stand mixer with the paddle attachment, cream the butter until smooth. Then, add the powdered sugar, one cup at a time. Once all the sugar is in, add the liquid and vanilla extract. Continue to whip until light and fluffy.
Pro tip – Avoid adding too much liquid; otherwise, the piping will be too soft.
- Frost – You can transfer the piping to a piping bag and frost the cupcakes. Or, you can divide it into three piping bags, as I did in the video.
- 1 & 2 Chocolate frosting – To two parts, add the cocoa powder and combine until smooth. Then, divide the frosting into two and transfer to two piping bags, one with a star piping tip and the other with a grass piping tip.
- 3. Ivory – In the third one, add ivory food coloring with the number 3 round piping tip.
- Top – Chill the cupcakes for 30 minutes, then top with candy and Easter eggs.
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Frequently asked questions
Yes, you can bake the cupcakes in advance and store them in an airtight container at room temperature for up to two days. Frost them just before serving for the best texture.
Yes, you can use a different frosting if you prefer. Cream cheese frosting or whipped cream frosting would also pair well with these cupcakes.
Yes, you can use a gluten-free flour blend instead of all-purpose flour to make these cupcakes gluten-free. Ensure all other ingredients are also gluten-free.
Coconut flour is not a direct substitute for all-purpose flour as it absorbs more liquid. You can use coconut oil instead of butter for a stronger coconut flavor.
If you want to pipe the nest with a grass tip, then I highly recommend the stiff buttercream frosting or this vanilla buttercream frosting below. However, coconut and cream cheese are classic combinations, so you can try my Classic Cream Cheese Frosting or No-Butter Cream Cheese Frosting. For more options, you can check out my list of over 30 plus buttercream frosting recipes.
Easter Egg Nest Cupcakes
Easter isn't complete without Easter eggs. Right? This year, surprise your family and friends with these birds nest cupcakes topped with candy eggs. I am using coconut cupcakes as a base, but you can also use carrot cupcakes instead.
Video
Ingredients
- 155 g (1¼ cups) All-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 2 large Eggs
- 175 g (¾ cups) Sugar
- 60 ml (¼ cups) Cooking oil
- 85 g (1 cups) Fresh coconut shredded or finely ground,
- 60 g (¼ cups) Sour cream
- 1 tsp Vanilla extract
- 226 g (1 cup) Unsalted butter unsalted, room temperature
- 375 g (3 cups) Powdered sugar
- 2 tbsp Whipping cream
- 1 tsp Vanilla extract
- 100 g (1 cups) Cocoa powder
- 2 – 4 drops Ivory food color
- 500 g (1 lb) Candy Easter eggs
Method
- Oven/ Pan – Preheat the oven to 324°F/ 165°C/ Gas Mark 3. Line a muffin pan with cupcake liners.
- Dry ingredients – In a medium bowl, sift together the flour, baking powder, baking soda, and salt – set aside.155 g All-purpose flour, 1 tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt
- Wet ingredients – In the bowl of a stand mixer with the whisk attachment, whip the eggs for a minute. Then, gradually add the sugar and continue to whip until light and fluffy. Next, gradually add the oil followed by the vanilla extract. Pro tip – Adding the sugar gradually will whip more volume in the eggs and adding the oil gradually will prevent the eggs from separating.2 large Eggs, 175 g Sugar, 60 ml Cooking oil , 1 tsp Vanilla extract
- Combine – Next, add the flour and sour cream in three batches. Finally, add the coconut and combine well but do not overmix.85 g Fresh coconut , 60 g Sour cream
- Bake – Divide the batter between the cupcake liners. Then, transfer to the oven and bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean.
- Cool – Take the cupcakes out of the oven and transfer them to a wire rack to cool completely before frosting.
- Buttercream frosting – In the bowl of a stand mixer with the paddle attachment, cream the butter until smooth. Then, add the powdered sugar, one cup at a time. Once all the sugar is in, add the liquid and vanilla extract. Continue to whip until light and fluffy. Pro tip – Avoid adding too much liquid otherwise the piping will be too soft.226 g Unsalted butter, 375 g Powdered sugar, 2 tbsp Whipping cream, 1 tsp Vanilla extract
- Frost – You can transfer the piping to a piping bag and frost on the cupcakes. Or, you can divide it into three piping bags, as I did in the video. 1 & 2 Chocolate frosting – To two parts add the cocoa powder and combine until smooth. Divide the frosting into two and transfer to two piping bags, one with a star piping tip and the other with a grass piping tip 3. Ivory – In the third one, add ivory food color with the number 3 round piping tip.100 g Cocoa powder, 2 – 4 drops Ivory food color
- Top – Chill the cupcakes for 30 minutes then top with candy Easter eggs.500 g Candy Easter eggs
Notes
- Use Room Temperature Ingredients: Make sure your butter, eggs, and coconut milk are at room temperature. This helps ensure even mixing and a smooth batter.
- Measure Ingredients Accurately: Use measuring cups and spoons specifically designed for dry or wet ingredients to ensure you add the right amounts.
- Don’t Overmix the Batter: Overmixing can lead to dense and tough cupcakes. Mix the batter until just combined to avoid this.
- Fill Cupcake Liners Appropriately: Fill each cupcake liner about two-thirds full to allow room for the cupcakes to rise without overflowing.
- Check for Doneness: Use a toothpick inserted into the center of a cupcake to check for doneness. If it comes out clean, the cupcakes are ready.
- Cool Completely Before Frosting: Allow the cupcakes to cool completely on a wire rack before frosting them to prevent the frosting from melting.
- Use a Pastry Bag for Frosting: For a professional-looking finish, use a pastry bag fitted with a decorating tip to frost the cupcakes.
- Decorate with Shredded Coconut: Sprinkle shredded coconut on top of the frosted cupcakes for added texture and flavor.
- Store Properly: Store the cupcakes in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
- Serve at Room Temperature: For the best flavor and texture, allow the cupcakes to come to room temperature before serving.
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
