Description
These delightful Bird’s Nest Cupcakes are the perfect treat for Easter or any spring celebration. Moist vanilla cupcakes topped with buttercream frosting, toasted coconut ‘nests,’ and candy eggs make for a charming and delicious dessert.
Ingredients
Scale
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/4 cup sour cream
Toppings:
- 1 cup sweetened shredded coconut, toasted
- 1 batch buttercream frosting (about 2 cups)
- candy-coated mini chocolate eggs for topping
Instructions
- Preheat oven and prepare tin: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a bowl, whisk flour, baking powder, and salt.
- Cream butter and sugar: In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Combine wet and dry ingredients: Mix in half the flour mixture, followed by milk and sour cream, then remaining flour mixture, mixing just until combined.
- Bake: Divide batter evenly among liners. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and decorate: Cool completely before decorating. Spread or pipe buttercream onto cupcakes. Press toasted coconut on top to resemble nests. Place 2–3 mini chocolate eggs in each nest.
Notes
- For chocolate cupcakes, replace 1/4 cup of flour with cocoa powder.
- Toasting the coconut enhances the ‘nest’ texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
