Bird Nest Cupcakes

bird nest cupcake with a bite taken out of it

5 from 5 votes

These bird nest cupcakes are a perfect Easter treat to make with kids! I used my vanilla buttermilk cupcake recipe, cream cheese frosting, and topped with toasted coconut for the nest. On top the cupcakes, are mini chocolate eggs to make for an easy Easter dessert!

Prep Time30

Cook Time20

Total Time50

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 476kcal

Author: Heather Perine

Ingredients

For the cupcakes:

1 ¼ cups (150 g)cake flour
1 1/4 teaspoons baking powder
¼ teaspoon salt
¾ cup (150 g) granulated sugar
½ cup (1 stick, 113 g) unsalted butter softened
2 large eggs room temperature
1 tablespoon vanilla extract
½ cup (120 ml) buttermilk room temperature

For the frosting:

8 ounces (227 g) full fat cream cheese
1/2 cup (113 g, 8 Tbs.) unsalted butter softened
3 cups (375 g) powdered sugar
Pinch salt
2 teaspoons vanilla extract
1 cup Toasted coconut for decoration
36 Cadbury mini eggs for decoration

Instructions

Make cupcakes:

Prep oven and pans. Position rack to center of oven and preheat oven to 350oF. Place cupcake liners into muffin pans and set aside.
Combine dry ingredients. In a large mixing bowl, whisk together flour, baking powder, and salt. 1 ¼ cups (150 g)cake flour 1 1/4 teaspoons baking powder ¼ teaspoon salt
Cream butter and sugar. In the bowl of your stand mixer fitted with a paddle attachment, or in a mixing bowl with a hand mixer, cream the butter and sugar together on medium speed for about 2 to 3 minutes until light and fluffy. ¾ cup (150 g) granulated sugar ½ cup (1 stick, 113 g) unsalted butter
Add eggs and vanilla. Add in the eggs one at a time, and beat to combine. Scrape down the bowl as needed. Add in the vanilla and mix to combine. 2 large eggs 1 tablespoon vanilla extract
Alternate dry ingredients and buttermilk. Add flour mixture alternately to buttermilk, beginning and ending with the flour. to butter mixture and beat to combine. Stop mixing once the flour has been incorporated. Do not overmix. ½ cup (120 ml) buttermilk
Bake cupcakes. Fill cupcake liners to ⅔ full. Bake for 18-20 minutes or until a toothpick comes out clean and the top of a cupcake springs back to the touch. Remove from the oven and let cool in the pan for 5 minutes. Transfer cupcakes to a cooling rack and cool completely.

Make frosting:

Make the frosting. In a bowl of your stand mixer, with paddle attachment, beat the butter and cream cheese on medium-high speed for about 2 minutes to soften. Add the confectioners sugar ½ cup at a time, with mixer on low, and beat to combine. Scraping down the bowl as needed. 8 ounces (227 g) full fat cream cheese 1/2 cup (113 g, 8 Tbs.) unsalted butter 3 cups (375 g) powdered sugar
Add the vanilla, and salt. Beat to combine on low speed, then increase the speed to medium-high speed and beat for 7-8 minutes until light and fluffy. Pinch salt 2 teaspoons vanilla extract
Assemble cupcakes:
Add frosting. Spread cream cheese frosting on top of each cooled cupcake. Or you can also pipe on using a piping bag and large star tip. Pipe frosting in a circle.
Add coconut. Sprinkle on toasted coconut (or you can also dunk the cupcake top into the frosting). 1 cup Toasted coconut
Add eggs. Top with 3 mini eggs right into the center of the cupcake.. 36 Cadbury mini eggs

Notes

Making ahead/Storage: You can store these cupcake frosted in the fridge for up to 3 days, or unfrosted covered overnight at room temperature. But when serving, if refrigerated with frosting, make sure to bring to room temperature first.
Freezing: You can freeze cupcakes, frosted or unfrosted, for up to 3 months. Thaw overnight in the fridge before serving.
Use a different candy! Instead of Cadbury mini eggs use jelly beans instead!

Nutrition