Coconut Nest Cupcakes With Chocolate Eggs (Print View)

Moist vanilla cupcakes with coconut frosting, toasted coconut nests, and chocolate eggs for a festive spring treat.

# What You'll Need:

→ For the Cupcakes

01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 2 teaspoons 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 tablespoons whole milk
12 - 1/2 teaspoon 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 the oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well combined.
03 - In a large bowl, beat the butter and sugar until light and fluffy, about 2–3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually add the 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 a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
08 - Beat butter until creamy. Gradually add powdered sugar, milk, and vanilla; beat until fluffy. Stir in shredded coconut.
09 - Toast 1 cup of shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown, about 2–3 minutes. Let cool.
10 - Once cupcakes are cool, frost generously with coconut frosting.
11 - Sprinkle a ring of toasted coconut around the edges of each cupcake to form the nest.
12 - Place 2–3 mini chocolate eggs in the center of each nest.

# Expert Suggestions:

01 -
  • The combination of moist vanilla cake and creamy coconut frosting feels like sunshine on a plate
  • These cupcakes look impressive but come together with simple techniques you already have
  • They are adaptable for any spring celebration just swap the egg colors
02 -
  • Make sure cupcakes are completely cool before frosting or the butter will melt and slide right off
  • Toasting coconut can go from golden to burned in seconds so stay close to the pan and keep it moving
03 -
  • Adding 1/4 tsp coconut extract to the frosting intensifies the tropical flavor without changing the texture
  • Use an ice cream scoop with a release handle to fill cupcake liners evenly and quickly

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