Nest Egg Cupcakes

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For a super adorable Easter treat, make some cupcakes that look like little birds' nests!MORE+LESS-


package Betty Crocker™ Super Moist™ cake mix (any flavor)

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  • 1

    Make cupcakes and let them cool.

  • 2

    Toast a whole bunch of coconut flakes by spreading them out on a rimmed baking sheet and baking for about seven minutes until they start to get a little brown.

  • 3

    Frost the cupcakes and top with toasted coconut.

  • 4

    Place three robin egg candies in the center of each one.

No nutrition information available for this recipe

More About This Recipe

  • Are you planning an Easter soiree? Well, you’re in luck.

    Whether it’s breakfast, lunch, or brunch, I’ve got two eggcellent ideas for your Easter table! These ideas are easy, economical, and adorable. It’s pretty much how I roll.

    Nest Egg Cupcakes

    For these Nest Egg Cupcakes, you can use any flavor of Betty Crocker™ Super Moist™ cake mix you like. These cupcakes get their character and flavor from toasted coconut and robin egg Easter candies.

    Make cupcakes and let them cool. Toast a whole bunch of coconut flakes by spreading them out on a rimmed baking sheet and baking for about seven minutes until they start to get a little brown.

    Safety note: Do not accidentally drop the entire tray of coconut flakes in your oven. You will not be able to get them all out, and you will start an oven fire that will ruin your happy baking day. Nothing gets your blood pumping like smelling smoke and opening the oven to see a small coconut fire a-blazing. Ah, memories.

    Frost the cupcakes and top with toasted coconut.

    Place three robin egg candies in the center of each one, and voilà: You’ve created adorable cupcakes that will impress your guests. For more on these cupcakes, check out my blog post.

    Easter Tree

    If you’re looking for an easy Easter centerpiece, I have just the thing for you. Make an Easter tree from branches and decorative Easter eggs! Let me show you how:

    Go outside and collect a few good-looking tree branches. Better yet, if you have kids, let them do it. They’re outside, you’re inside with your feet up—it’s a win-win.

    Purchase or make decorated Easter eggs. I got my adorable polka dot eggs for about $5. These are also adorable!

    Place the branches in the vase and hang the eggs. Decorate with a pretty ribbon.

    Stuff the top of the vase with decorative grass for the final touch.

    Other Easter Decorating Tips!

    Fill clear glass vases with colorful jelly beans and flowers for a splash of color.
    Use mini Easter baskets to hold place cards at each table setting.
    Make a table runner or place mats using wheatgrass for a natural look.

    So don’t stress! With these Easter ideas (and the bonus tips), you will have the cutest table around.

Easy Egg Nest Cupcakes

Here’s a super-easy Easter treat you can make, and the kids can help out with this, too! These Easy Egg Nest Cupcakes are so, so easy to make because you use cake mix for the cupcakes and a ready-made container of frosting. They’re decorated with either chocolate frosting with chocolate sprinkles, or vanilla frosting with green-tinted sweetened coconut flakes. The sprinkles and the tinted coconut flakes give the cupcake tops a nest-like appearance. And they’re topped with your choice of mini robin eggs, speckled mini chocolate eggs, or speckled jelly beans.

I took the photo above of the cupcakes with some cute little plush toys for Mary & Martha Home, showing the cupcakes on the new Simply Elegant Dessert Pedestal. This serving piece has a ceramic top that says, “Made with love…served with joy!” and it also has a beautiful acacia wood pedestal that twists off for easy storage. The plush are also from Mary&Martha: a cuddly, sweet elephant, bunny, and giraffe!

If you prefer using homemade cupcakes and homemade frosting, go ahead and use your favorite recipe for chocolate and vanilla cupcakes and frosting—you can still use the easy directions below for decorating them!

Easy Egg Nest Cupcakes

  • Servings: 24
  • Time: 1hr
  • Difficulty: easy


  • 1 (15.25-ounce) box of your favorite yellow or chocolate cake mix
  • 1 (16-ounce) container ready-made vanilla or chocolate frosting
  • 1 cup sweetened coconut flakes, tinted with green food coloring OR 1 (7-ounce) container chocolate sprinkles
  • 1 (10 to 13-ounce) package of any of the following: speckled mini robin eggs, speckled mini chocolate eggs, or specked jelly bean eggs

Preheat oven to 350˚F. Line two muffin pans with 24 paper liners set aside.

Mix cake mix according to package directions and spoon batter into the lined muffin pans. Bake as directed. Let cupcakes cool completely after baking.

When cooled, generously frost cupcakes with about 1 Tablespoon of frosting per cupcake. Spread the frosting a little thicker in the center top of each cupcake (this will allow the candy eggs to sink into the frosting a little and stay in place).

Place the tinted green coconut flakes OR chocolate sprinkles in a shallow small bowl or container. Dip the tops of all the frosted cupcakes into either the coconut flakes or the chocolate sprinkles, then top the center of each cupcake with 3 speckled candy eggs, pushing them slightly into the frosting to help hold their place.

Recipe Summary

  • 1 1/2 cups all-purpose flour
  • 3 cups cake flour (not self-rising), sifted
  • 2 1/4 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 3/4 teaspoon baking soda
  • 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
  • 2 1/4 cups sugar
  • 6 large eggs, room temperature
  • 2 cups buttermilk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 recipes Basic Vanilla Buttercream
  • 3 cups shredded sweetened coconut, toasted
  • Pastel-colored candy-coated chocolate eggs, for garnish

Preheat oven to 350 degrees with racks in the middle of the oven. Line 40 standard-size muffin cups with cupcake liners set aside.

Whisk together both flours, baking powder, salt, and baking soda in a medium bowl.

Using an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, 4 to 6 minutes, scraping down sides of bowl as needed.

Reduce speed to medium and add eggs one at a time, beating to incorporate fully after each and scraping down sides of bowl as needed. Reduce mixer speed to low and gradually add flour mixture, alternating with buttermilk and ending with the flour. Beat in vanilla. The batter should be smooth and very thick.

Fill prepared muffin cups halfway full with batter transfer to oven and bake until a cake tester inserted into the center comes out clean, 15 to 20 minutes. Transfer to a wire rack and let cool completely.

Using a 2-inch ice cream scoop, scoop buttercream on tops of cooled cupcakes sprinkle buttercream with coconut, pressing to adhere. Using your thumb, make a well in the center of each scoop of buttercream fill with chocolate eggs. Serve.

Carrot Nest Cupcakes

A simple carrot nest cupcake recipe yet it is rich, moist, flavourful and absolutely delicious. The coconut flakes form a cute nest for the easter eggs . The cupcake isn’t too sweet and the cream cheese icing adds just enough sweetness.

I love carrot, just not steamed carrot. That’s weird right! Juice it, make a coleslaw out of it, i will drink it and eat it . Steamed carrot is a big No No. This carrot cupcake recipe is easy, you beat the eggs and sugar, add the oil , flour and spices, coconut and crushed pineapple. Then finally the grated carrots go in. No stand mixer in sight. When it came to grating the carrots i thought of using a food processor but all the washing up of the attachments put me off. I got my arm exercises done using a manual grater. :-).

I have tried many many cream cheese recipes but mostly end up with runny cream cheese which doesn’t hold when piped. Finally i found a wonderful recipe on Cake Central which advised that the cream cheese be added last to ensure the right consistency of cream cheese icing. This cream cheese is a delicious delight which pipes and holds well atop the carrot cupcakes.

Piped cream cheese frosting with a nest made from toasted coconut flakes and topped with pastel mini eggs make this carrot cupcake perfect for a Easter celebration.

Easter Egg Nest Cupcakes

Easter is one of those holidays that provides endless decorating possibilities. All of the pastel colors, bunnies, carrots, baby chicks, etc. This is a simple, yet adorable, way to decorate Easter Egg Nest cupcakes. You&rsquoll need 2 piping tips and some Easter egg candies (I&rsquod go for the chocolate ones, not the bubble gum eggs).

I am including my recipe for chocolate cupcakes, but you could really use any flavor you would like. For the buttercream, make sure it&rsquos soft and creamy enough that it will spread as you squeeze the piping bag. Either this Vanilla Buttercream or this Cream Cheese Frosting recipe work great! I suggest using vanilla buttercream for the brown &ldquotwigs&rdquo. Keep 3/4 of the frosting white and color the other 1/4 brown.

How to Decorate the Cupcakes:

Once the cupcakes are completely cooled, fit your piping bag with the Ateco 809 round tip. Fill with about 2 cups of white buttercream or cream cheese frosting. Don&rsquot overfill the bag or it will be more difficult to handle and you&rsquoll end up with a mess on your hands (literally!).

Twist the top of the bag and use the thumb and index finger on your dominant hand to keep the bag pinched shut. Hold the tip at a 90° angle about half an inch above the cupcake. With that same dominant hand, squeeze the bag until the frosting has spread to about a quarter inch from the edge of the cupcake. Now release the pressure and keeping the bag at a 90° angle, give a little swirl at the top to &ldquocut off&rdquo the frosting.

If you end up with something that looks like a nipple or poop, don&rsquot worry. Just let the frosting set for a few minutes and then use your finger to gently push down on the frosting to level it out. Remember, we&rsquoll be putting candies there anyway, so it won&rsquot be noticeable. 😉

Now, fit the other piping bag with the Wilton 233 grass tip and put about a cup of the brown buttercream into it. Starting a quarter of an inch inside the edge of the white buttercream, pipe a complete circle to make a little nest. Kids 8 and older can usually help with this part. You can let them practice first on a small patch of parchment paper. Then just scrape off the buttercream and put it back in the bag!

Finally, put a few of the Easter egg candies inside the nest. You&rsquore all done! Place a few of the cupcakes on a cake stand decorated with Easter grass and you have a beautiful, festive centerpiece.

Birds Nest Easter Egg Cupcakes

These are adorable cupcakes but the spun sugar nests are tricky. The rest of the cupcakes are straightforward. Be sure and look at the kitchen tips after the recipe.

For the Cupcakes

For the cupcakes we used one package of our Vanilla Bean Baby Cakes. Make the cupcakes as directed on the package and let cool.

For the Filling and Caramel Frosting

Bavarian Cream Pastry Filling

Caramel Frosting

1 c. caramel ice cream topping, softened

  1. Fill the cooled cupcakes with the Bavarian Cream filling.
  2. To make the frosting, scrape the soft caramel into the bowl with your stand-type mixer. Making sure that the caramel is not too warm to melt the butter, add the cold butter to the caramel and beat.
  3. Add the powdered sugar and flavor and beat in. Add enough milk or cream to reach the right consistency.

For Spun Sugar Nests (makes 12 nests)

36 blue chocolate Cadbury eggs (3 for each cupcake)

  1. In a large saucepan, combine the corn syrup, sugar and water and heat on medium high heat until the sugar dissolves.
  2. Increase the heat and boil until the temperature reaches 302 degrees Fahrenheit on a candy thermometer. Once it reaches the proper temperature, remove from the heat and stir in the vanilla extract.
  3. Place a piece of parchment paper on the counter. Using two forks, collect a small amount of your hot sugar mixture onto one fork and use another to pull the sugar into small strands. The strands should come out very thin, just a little thicker than a strand of hair. If your spinning becomes difficult, you may need to grab a couple clean forks or reheat your sugar.
  4. Once you have enough spun sugar for one nest, shape it into a small birds nest and set it aside.
  5. When you have all of your bird nests made, place them on top of the frosted cupcakes and finish with three small Cadbury eggs.

Kitchen Tips

Because we made a few mistakes along the way, we learned some tricks that we would like to share:


  • Total Time 1 hour 5 minutes
  • Preparation Time 40 minutes
  • Cooking Time 25 minutes
  • 110g soft brown sugar
  • 110g butter
  • 2 large eggs
  • 3 tbsp milk
  • 1/2 tsp vanilla extract
  • 125g self-raising flour
  • 2 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt

For the topping

  • 100g butter, at room temperature
  • 225g icing sugar
  • 2 tbsp cocoa powder
  • 2 chocolate flake bars, crumbled
  • 30 mini chocolate Easter eggs
  1. Preheat the oven to 180°C, Fan oven 160°C, Gas Mark 4. Put 10 large paper cupcake cases into a bun tin.
  2. Beat the butter and sugar together until light and creamy, then gradually beat in the eggs. Stir in the milk and vanilla extract, then sift in the flour, cocoa, baking powder and salt, folding in with a large metal spoon.
  3. Spoon the mixture into the paper cases. Bake on the middle shelf of the oven for 22-25 minutes, until risen and firm. Cool for a few minutes, then transfer to a wire rack to cool completely.
  4. To decorate, beat the butter, icing sugar and cocoa powder together for 3-4 minutes until light and fluffy, adding 1 tbsp warm water. Pipe or spread on top of the cakes, leaving a slight depression in the middle. Sprinkle chocolate flake around the edges, then place 3 mini chocolate eggs in the middle of each cake.

These irresistible chocolate Easter nest cupcakes are topped with a swirl of chocolate buttercream and finished with mini eggs on top. They're perfect to make with the kids, especially during the Easter holidays if you've got some time on your hands!

Get the kids to help with weighing out the ingredients and stirring the mixture. Plus, they'll love piping the chocolate nests!

For the icing, you'll get the prettiest effect if you use a pipng bag with a star-shaped nozzle. But you can always just spread it on with a knife, too. Alternatively, spoon the icing into a sandwich bag, snip off the corner, and use that as a makeshift piping bag for a swirly effect.

These small nest cupcakes are handy for giving out as Easter gifts, too &ndash whether it's to friends and family, teachers, or to have spread out for guests who come round for Easter. They're also great for a school or charity bake sale, so if you have any Easter events coming up then keep this recipe saved.

If you're prepping in advance (or if you've made too many cakes!) you can freeze these Easter nest cupcakes for up to three months, but you'll need to add the buttercream and mini Easter eggs once the cakes have thawed.

Safety warning: If you're making this recipe with Cadbury Mini Eggs, bear in mind that they can be a choking hazard, so they're not suitable for children under 4.

If you are making these Easter nest cupcakes with children under 4 then you can either leave the Mini Eggs out, or choose some alternative toppings, like chocolate chips or chocolate buttons. And don't forget the flakes for a realistic nest effect!

Easter Egg Nest Cupcakes

Toasting the coconut that forms the nests adds a natural straw color as well as a pleasant crunch and nutty flavor to these whimsical cupcakes. Easter egg candies come in many different sizes use as many as will comfortably fit in each nest.

Easter Egg Nest Cupcakes

3/4 cup sweetened shredded coconut

1 1/4 cups all-purpose flour

6 Tbs. (3/4 stick) unsalted butter, at room temperature

2 eggs, at room temperature

Vanilla buttercream for frosting cupcakes

Easter egg candies for decorating

Preheat an oven to 350°F. Spread the coconut on a baking sheet and toast until lightly browned, about 8 minutes.

Line a standard 12-cup muffin pan with paper or foil liners.

In a large bowl, whisk together the flour, baking powder and salt. In a small bowl, stir together the sour cream, oil and vanilla. In another bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the sour cream mixture in 2 additions, beating until just combined scrape down the sides of the bowl as needed.

Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.

Frost the cupcakes with the buttercream. Top each cupcake with a ring of toasted coconut. Place an Easter egg candy (or candies) in the center of each nest and serve. (The finished cupcakes can be refrigerated in an airtight container for up to 2 days bring to room temperature before serving.) Makes 12 cupcakes.

/>Find more tempting recipes and detailed decorating techniques in the cookbook Cupcakes by Shelly Kaldunski.

Mini Egg Cupcakes!

Vanilla Cupcakes, Hidden Mini Eggs, Vanilla Pastel Frosting, and even more Mini Eggs! Perfect Mini Egg Cupcakes!

This post may contain affiliate links.

So, peak Easter Baking Season… and I post these. I know, I know… I’m messing with the system by posting such a corker now, but its MINI EGG SEASON STILL! I realise, Easter isn’t actually about chocolate, so don’t have a freakout… but when you’re a baking blogger, Easter is one of the busiest and best times of the year!

Anyway… I realise I have posted many a Mini Egg recipe since starting my blog, including quite a few this year alone, but I just can’t resist more. Mini Egg Cupcakes?! How have I not posted these any sooner?! Honestly, I question my sanity so much because these are delightful.

I don’t know about you, but as much as I adore Christmas themed baking, Easter themed baking is just so damn pretty. Pastel colours and all the different chocolates are just the BEST. Just LOOK at these cupcakes! They are so pretty, and I am honestly just obsessed.

There are several different ways of doing the actual cupcakes. You can have them as they are in the recipe, with a vanilla sponge, crushed Mini Eggs folded through. Or, you can hollow out the centre, and have Mini Eggs in the centre of the Cupcakes. Thirdly, you can even make the cupcakes chocolate flavour, by taking our 25g of flour, and adding in 25g of cocoa powder!

There are obviously other ways as well, but that’s how I’ve made them! Either way, the cupcakes themselves are utterly delicious, but the theme is really carried by the pastel buttercream swirls on top. Now, I realise that there are four colours of Mini Eggs, but… getting a white colour in the buttercream is really quite hard.

If you stick to the ideas of Purple, Pink and Yellow, then you have a beautiful pastel swirl effect on the top of the Cupcakes, and it just looks so perfect for Easter! Everything pastel is beautiful anyway, but it’s ideal at Easter time.

The colours I recommend for these bakes are all Rainbow Dust Food Colourings. They are my personal favourites because the pigmentation is so strong, and you need so little to colour your food. The Purple Food Colour is my personal favourite as I don’t often use it – but the pink food colouring is a close second in being a favourite.

For my Cupcake cases, I now ALWAYS use Iced Jems Baking Cups. They are a bloody wonderful invention, and they just look so darn pretty! You don’t have to use a muffin tray, which means I don’t have to spend half my life trying to fit my muffin tray back into my cupboard after baking, but you use just a regular flat baking tray instead!

They come in all sorts of colours, and when you open them out they basically become a little plate too. I am slightly biased as I have been lucky enough to be sent some of them in the past by Jemma, but the number of times I have restocked the cupboard and had to buy more and more of them!

Anyway.. back to the cupcakes. They are just so cute, so yummy, and so perfect for Easter. Customise them as you please – but they are wonderful how they are! Enjoy! X

Bird Nest Cupcakes

Mix the batter following the directions provided on the bag of Westco Extra Rich White Cake Mix for a small batch.


  • Cupcakes: Deposit 2 oz. of batter into paper lined cupcake tins.
  • Toasted Coconut: Spread a thin layer of Westco Sweet Flake Coconut on a paper lines baking sheet. Bake at 325-350°F for 5-10 minutes checking frequently to make sure the coconut flakes won’t burn. Remove from oven. Toss the coconut flakes and return to the oven for an additional 5-10 minutes to toast flakes evenly on both sides.

Bake at 325-360°F for 15-20 minutes. Let the cupcakes cool down.


After the cupcakes completely cool down, pipe rings of Westco Vanilla Buttercrème Icing RTU on top of each cupcake using a piping bag with a large leaf tip. Garnish the top of each cupcake with toasted Westco Sweetened Flaked Coconut. Place a couple of Easter Egg Candies on top of each cupcake.