Coconut Nest Cupcakes With Chocolate Eggs (Printable version)

Vanilla cupcakes with coconut frosting topped with toasted coconut nests and chocolate eggs

# What You'll Need:

→ Cupcakes

01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 tsp baking powder
03 - 1/4 tsp salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 2 tsp pure vanilla extract
08 - 1/2 cup whole milk

→ Coconut Frosting

09 - 1/2 cup unsalted butter, softened
10 - 2 cups powdered sugar
11 - 2 tbsp whole milk
12 - 1/2 tsp pure vanilla extract
13 - 1/2 cup sweetened shredded coconut

→ Decoration

14 - 1 cup sweetened shredded coconut, toasted
15 - 36 mini chocolate eggs

# Directions:

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.
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, 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 advice:

01 -
  • The combination of fluffy vanilla cake and sweet coconut frosting feels like sunshine on a plate
  • These nests are surprisingly simple to assemble but look like you spent hours on them
  • Perfect for spring celebrations but honestly delicious enough to make year round
02 -
  • Make sure cupcakes are completely cool before frosting or the butter will melt and your frosting will slide right off
  • Watch the coconut like a hawk while toasting because it goes from golden to burnt in seconds
  • The chocolate eggs can start to melt if you decorate too far in advance on warm days
03 -
  • For extra coconut flavor add a quarter teaspoon of coconut extract to the frosting along with the vanilla
  • If your kitchen is warm pop the frosted cupcakes in the fridge for 15 minutes before adding the toasted coconut nests so everything stays put

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