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Easy Creamy Coconut Nest Cupcakes Recipe Perfect for Easter Candy Eggs

easy creamy coconut nest cupcakes - featured image
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These cupcakes feature a soft, fluffy base topped with creamy coconut frosting and whimsical coconut nests filled with candy eggs, perfect for Easter or any festive occasion.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ¾ cup (180 ml) whole milk, room temperature (can substitute with almond milk for dairy-free)
  • 1 ½ teaspoons vanilla extract
  • ½ cup (113 g) unsalted butter, softened (for frosting)
  • 3 cups (360 g) powdered sugar, sifted
  • 2 tablespoons (30 ml) heavy cream
  • 1 teaspoon vanilla extract (for frosting)
  • 1 cup (80 g) sweetened shredded coconut, lightly toasted
  • About 24 mini candy eggs

Instructions

  1. Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
  3. In a separate large bowl, beat the softened butter until creamy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in vanilla extract.
  6. Alternate adding the dry mixture and milk to the wet ingredients, starting and ending with the dry. Mix gently after each addition.
  7. Spoon the batter evenly into the lined muffin cups, filling about two-thirds full.
  8. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
  9. While cupcakes bake, toast the shredded coconut on a baking sheet in the oven for about 5 minutes, stirring halfway, until golden but not burnt.
  10. Let cupcakes cool completely on a wire rack.
  11. Prepare the frosting by beating softened butter until fluffy. Gradually add sifted powdered sugar on low speed to avoid a sugar cloud.
  12. Pour in heavy cream and vanilla extract, then increase speed to medium-high until smooth and creamy.
  13. Fold in the toasted shredded coconut gently.
  14. Frost each cooled cupcake generously with the coconut frosting.
  15. Create nests by piling a small spoonful of extra toasted coconut onto each frosted cupcake, shaping it into a shallow nest.
  16. Tuck 2-3 mini candy eggs into each coconut nest.

Notes

Sift powdered sugar to prevent lumps in frosting. Use room temperature ingredients for best texture. Toast coconut carefully to avoid burning. Chill frosting if too soft to shape nests. Let cupcakes cool completely before frosting to prevent melting.

Nutrition

Keywords: coconut cupcakes, Easter cupcakes, creamy frosting, candy eggs, coconut nests, easy cupcakes, festive dessert

Find it online: https://blairrecipes.com/easy-creamy-coconut-nest-cupcakes-recipe-perfect-for-easter-candy-eggs/