Coconut Nest Cupcakes With Chocolate Eggs (Printable)

Moist vanilla cupcakes with coconut frosting, toasted nests, and chocolate eggs for spring celebrations.

# Ingredient List:

→ For the Cupcakes

01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 tsp baking powder
03 - 1/4 tsp salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 2 tsp pure vanilla extract
08 - 1/2 cup whole milk

→ For the Coconut Frosting

09 - 1/2 cup unsalted butter, softened
10 - 2 cups powdered sugar
11 - 2 tbsp whole milk
12 - 1/2 tsp pure vanilla extract
13 - 1/2 cup sweetened shredded coconut

→ For Decoration

14 - 1 cup sweetened shredded coconut, toasted
15 - 36 mini chocolate eggs

# How to Make:

01 - Preheat oven to 350°F. Line 12-cup muffin tin with paper liners.
02 - Whisk together flour, baking powder, and salt in a medium bowl.
03 - Beat butter and sugar in large bowl until light and fluffy, about 2-3 minutes.
04 - Add eggs one at time, beating well after each addition. Mix in vanilla extract.
05 - Gradually add flour mixture alternating with milk, beginning and ending with flour. Mix until just combined.
06 - Fill cupcake liners about 2/3 full with batter.
07 - Bake for 16-18 minutes, or until toothpick inserted into center comes out clean. Cool completely on wire rack.
08 - Beat butter until creamy. Gradually add powdered sugar, milk, and vanilla; beat until fluffy. Stir in shredded coconut.
09 - Toast shredded coconut in dry skillet over medium heat, stirring frequently, until golden brown, 2-3 minutes. Let cool.
10 - Frost cooled cupcakes generously with coconut frosting.
11 - Sprinkle ring of toasted coconut around edges of each cupcake to form nest.
12 - Place 2-3 mini chocolate eggs in center of each nest.

# Expert Tips:

01 -
  • The combination of moist vanilla cake with sweet coconut frosting is pure comfort
  • These are genuinely fun to make and even more fun to serve at spring gatherings
02 -
  • Room temperature ingredients create the best texture, so plan ahead and set everything out
  • Toasted coconut goes from perfectly golden to burnt in seconds, so watch it like a hawk
03 -
  • If your kitchen is warm, chill the frosted cupcakes for 10 minutes before adding the coconut nests
  • Leftover toasted coconut keeps in an airtight container for up to a week

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