How to Make Bird’s Nest Cupcakes

These cupcakes are perfect for Easter and springtime. They are easy to make and a fun activity for kids and adults of all ages. The frosting is dipped into toasted coconut and candy eggs are added to the center for a cute egg scene. Egg shaped whoppers, robin's eggs, or even jelly beans can be used as the eggs.
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Recipe

How to Make Bird’s Nest Cupcakes

Prep Time 40 min Cook Time 8 min Total Time 48 mins Servings: 12

Description

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Ingredients

Cupcakes

Coconut Flakes and Eggs

Frosting and Assembly

Instructions

Cupcakes

  1. Preheat oven to 350°F. Place 12 cupcake liners in a muffing pan.

  2. Using a stand mixer with paddle attachment or an electric hand mixer and medium bowl, beat together 1 stick (½ cup) softened unsalted butter and 1 cup sugar on medium speed until light and fluffy, about 3 minutes. Stay on medium speed to beat in eggs and 2 teaspoons coconut extract until combined. 

  3. In a separate bowl, whist together 1 ¼ cups all purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt.

  4. Turn the mixer to low and add half of your dry ingredients to the wet ingredients until just mixed. Next add ½ cup milk mixing until combined, then the other half of the dry ingredients mixing until combined. Scrape down the sides with a rubber spatula and mix about 30 more seconds on low. 

  5. Divide batter evenly between liners, filling them about ¾ full. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean. 

Coconut Flakes

  1. Before making the frosting, pour coconut flakes into a small frying pan, and turn your stove to medium-low. You don’t need to add oil or butter, the oil from the coconut flakes is sufficient for browning. Stir constantly until lightly toasted. Remove from heat and allow to cool.

Frosting and Assembly

  1. Using a stand mixer with the paddle attachment or an electric hand mixer and medium bowl, cream 1 ½ sticks (¾ cup) softened butter on the medium setting until light and fluffy, 3-5 minutes. Then mix in 2 teaspoons vanilla extract and 1/2 teaspoon coconut extract

  2. Add half of your confectioner's sugar and mix on low speed until combined. Add 2 tablespoons milk and mix until incorporated. Add the rest of the confectioner's sugar and beat on low speed until combined. Then, kick it up to medium for 3-4 minutes until frosting is thick and sturdy. 

  3. Use scissors to snip tip off of piping bag leaving an inch opening. Fill piping bag with frosting. Pipe buttercream around just the perimeter of the cupcakes. The center of the cupcake will not have frosting on it. This is where the eggs will rest.

  4. Pour cooled coconut flakes into a small bowl. Roll frosted portion of the cupcake in the bowl to create the “nests.” Flakes will stick to the frosting. Shake off any excess flakes  and add 2-3 egg candies to the center. Enjoy!

Keywords: nest cupcakes, coconut nest cupcakes, easter cupcakes, spring cupcakes, easter dessert
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