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.
Table of Content
Easter is the time for Christians to celebrate the resurrection of Christ. People of all backgrounds come together to enjoy themselves with family and friends. Special Easter treats are made with Easter symbols such as Easter eggs, bunnies, chicks, and carrots.
Why make these cupcakes
- If you love coconut, then you will love these oil-based light and airy cupcakes made with fresh coconut. But, you can also make these simple and easy using carrot cake cupcake recipes to keep the theme of Easter with carrots.
- And most of the ingredients in this recipe are easy to find or simple pantry staples.
- I am using vanilla buttercream frosting because I want to ensure the frosting holds its shape. But, cream cheese is also a great combination with these cupcakes.
Ingredients and substitutes
- Flour - I know most online recipes prefer cake flour. And yet, I have been using all-purpose flour in this very successfully. And the results are moist carrot cupcakes.
- Sugar - I am using white sugar to keep the lovely white color of the coconut. But, brown offers a lovely caramel flavor with the cupcakes too.
- Oil - Yes, I use oil instead of butter, and trust me, it keeps the cupcakes so moist!!
- Coconut - Today, I am using fresh coconut. But you can also use shredded coconut or grated coconut. And, if you need to use dedicated coconut I suggest you use my coconut cake with desiccated coconut recipe.
Coconut Easter birds 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 - 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 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. 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 color with the number 3 round piping tip.
- Top - Chill the cupcakes for 30 minutes then top with candy Easter eggs.
Tips for success
- Make sure all the ingredients are at room temperature.
- Whip the eggs while gradually adding the sugar. Then, add the oil gradually to prevent it from splitting.
- Also, use shredded or grated coconut and do not overmix once you add it to the batter.
- And cool the cupcakes. Otherwise, the frosting will melt
- I have used frosting for these nests but you can also make cake toppers with cornflakes and melted chocolate
How long will these cupcakes keep?
These will keep at room temperature for about 2 days. And if wrapped properly, they will keep in the fridge for 4 to 5 days. You can also freeze the unfrosted cupcakes for a month. Then, thaw in the fridge for best results
Is this frosting good for grass cupcakes?
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.
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Printable Recipe
Easter Egg Nest Cupcakes
Print Pin Rate Share by Email Share on FB Save GrowCalories: 341kcal
Adjust Servings Here: 12 cupcakes
Description
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
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Cupcakes
- 155 g (1¼ cups) All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon 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 teaspoon Vanilla extract
Buttercream frosting
- 226 g (1 cup) Unsalted butter (unsalted, room temperature )
- 375 g (3 cups) Powdered sugar
- 2 tbsp Whipping cream
- 1 teaspoon Vanilla extract
Plus
- 100 g (1 cups) Cocoa powder
- 2 - 4 drops Ivory food color
- 500 g (1 lb) Candy Easter eggs
Instructions
- 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 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon 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 teaspoon 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 tablespoon Whipping cream, 1 teaspoon 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
Recipe Notes & Tips
- Make sure all the ingredients are at room temperature.
- Whip the eggs while gradually adding the sugar then add the oil gradually to prevent it from splitting.
- Use shredded or grated coconut and do not overmix once you add it to the batter.
- Cool the cupcakes otherwise, the frosting will melt
- I have used frosting for these nests but you can also make cake toppers with cornflakes and melted chocolate
Nutrition Information
Calories: 341- kcalCarbohydrates: 63- gProtein: 4- gFat: 10- gSaturated Fat: 5- gPolyunsaturated Fat: 1- gMonounsaturated Fat: 4- gTrans Fat: 0.003- gCholesterol: 37- mgSodium: 164- mgPotassium: 221- mgFiber: 4- gSugar: 46- gVitamin A: 113- IUVitamin C: 0.3- mgCalcium: 40- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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