COCONUT EASTER NEST CUPCAKES

Name: COCONUT EASTER NEST CUPCAKES
Prep time: 20 min
Cook time: 20 min
Yield: 12 people
Ingredients: 1 ½ cups all-purpose flour; 1 ½ teaspoons baking powder; ¼ teaspoon salt; ½ cup butter; ¾ cup granulated sugar; 2 egg; 1 teaspoon vanilla extract; ½ teaspoon coconut extract; ½ cup coconut milk; ½ cup butter; 2 cups powdered sugar; 2 tablespoons heavy cream; 1 teaspoon vanilla extract; 1 cup coconut; 12 mini chocolate eggs

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Prep Time
20 mins
Cook Time
20 mins
Servings
12 people
Calories
300 kcal
Course
Dessert
Cuisine
American

COCONUT EASTER NEST CUPCAKES

Iris Warren

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These Coconut Easter Nest Cupcakes are a fun and festive treat for spring! Moist coconut-flavored cupcakes are topped with fluffy buttercream, toasted coconut "nests," and chocolate eggs. They make the perfect Easter dessert!

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Ingredients

Servings

For the Cupcakes:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup butter softened, unsalted
¾ cup granulated sugar
2 egg large
1 teaspoon vanilla extract
½ teaspoon coconut extract
½ cup coconut milk

For the Buttercream Frosting:

½ cup butter softened, unsalted
2 cups powdered sugar
2 tablespoons heavy cream or coconut milk
1 teaspoon vanilla extract

For Decoration:

1 cup coconut sweetened shredded
12 mini chocolate eggs like Cadbury Mini Eggs or jelly beans

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Instructions

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Step No.1: Preheat and Prep

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

Step No.2: Make the Cupcake Batter

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and coconut extract. Alternate adding flour mixture and coconut milk, mixing until smooth.

Step No.3: Bake the Cupcakes

Divide batter evenly into cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

Step No.4: Make the Buttercream Frosting

In a bowl, beat butter until creamy. Gradually mix in powdered sugar, then add heavy cream and vanilla. Beat until light and fluffy.

Step No.5: Toast the Coconut

In a dry skillet over medium heat, toast shredded coconut, stirring constantly until golden brown. Remove from heat and let cool.

Step No.6: Frost and Decorate

Pipe or spread frosting over cooled cupcakes. Sprinkle toasted coconut on top, forming a "nest" shape, and place three chocolate eggs in the center of each nest.

Step No.7: Serve and Enjoy

Enjoy these festive Coconut Easter Nest Cupcakes as a fun Easter dessert!

Notes

Make Ahead: Bake cupcakes a day in advance and frost before serving.
Storage: Store in an airtight container for up to 3 days.
Alternative Toppings: Use marshmallow Peeps or other Easter candies instead of chocolate eggs.
Chocolate Coconut Cupcakes: Swap vanilla cupcakes for chocolate for a richer flavor.
Lemon Coconut Cupcakes: Add lemon zest for a fresh, citrusy touch.
Gluten-Free Option: Use gluten-free flour in place of all-purpose flour.