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COCONUT EASTER NEST CUPCAKES

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!

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

Ingredients

For the Cupcakes:
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • ½ cup coconut milk
For the Buttercream Frosting:
  • ½ cup unsalted butter softened
  • 2 cups powdered sugar
  • 2 tablespoons Heavy cream or coconut milk
  • 1 teaspoon vanilla extract
For Decoration:
  • 1 cup sweetened shredded coconut
  • 12 Mini chocolate Eggs like Cadbury Mini Eggs or jelly beans

Instructions

Step No.1: Preheat and Prep
    Cup of Yum
  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Step No.2: Make the Cupcake Batter
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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.

Nutrition Information

Calories 300kcal (15%) Carbohydrates 30g (10%) Protein 3g (6%) Fat 14g (22%)

Nutrition Facts

Serving: 12people

Amount Per Serving

Calories 300

% Daily Value*

Calories 300kcal 15%
Carbohydrates 30g 10%
Protein 3g 6%
Fat 14g 22%

* Percent Daily Values are based on a 2,000 calorie diet.