Description
These delightful Bird’s Nest Cupcakes are a whimsical treat perfect for Easter, spring parties, or themed baby showers. Vanilla cupcakes topped with green coconut ‘grass’ and candy eggs make for a charming dessert that both kids and adults will love.
Ingredients
Scale
Cupcakes:
- 1 box vanilla cake mix (plus ingredients listed on box: usually eggs, oil, and water)
Topping:
- 1 cup sweetened shredded coconut
- 1/2 teaspoon green food coloring
- 1 container (16 oz) vanilla or cream cheese frosting
- candy-coated chocolate eggs (such as mini eggs or jelly beans)
- optional sprinkles for decoration
Instructions
- Prepare Cupcakes: Preheat the oven and prepare the cake mix according to the package instructions. Line a muffin tin with 24 cupcake liners and fill each about 2/3 full with batter. Bake as directed, usually 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
- Prepare Topping: While the cupcakes cool, place the shredded coconut in a resealable plastic bag. Add green food coloring, seal, and shake until the coconut is evenly tinted to resemble grass.
- Decorate Cupcakes: Once cupcakes are cooled, frost each with a generous layer of vanilla or cream cheese frosting. Immediately sprinkle the green coconut on top to cover the frosting. Gently press a small indentation in the center of each cupcake and place 2–3 candy eggs in the middle to form a bird’s nest. Decorate with optional sprinkles if desired.
Notes
- You can use chocolate cupcakes and chocolate frosting for a richer version.
- Toasted coconut also works for a more realistic nest appearance.
- Perfect for Easter, spring parties, or themed baby showers.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 22g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
