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Crispy Birds Nest Cupcakes Recipe With Toasted Coconut Eggs

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These cupcakes combine soft, moist vanilla cake with a crispy toasted coconut nest topped with mini chocolate eggs, creating a playful and delicious treat perfect for spring and Easter.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • 1 cup (200g) granulated sugar
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup (120ml) whole milk (or dairy-free milk)
  • 1 ½ tsp pure vanilla extract
  • 2 cups (160g) shredded sweetened coconut, toasted
  • 2 tbsp honey
  • 1 tbsp butter, melted
  • 1 tbsp powdered sugar
  • About 12 mini chocolate eggs, toasted

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease the cups.
  2. Toast shredded coconut on a parchment-lined baking sheet for 5–7 minutes, stirring halfway, until golden and fragrant. Remove and cool.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In a large bowl, beat softened butter and sugar until light and fluffy (about 3 minutes). Add eggs one at a time, beating well after each. Mix in vanilla extract.
  5. Alternately add the dry flour mixture and milk to the butter mixture, starting and ending with the flour. Mix until just combined; do not overmix.
  6. Spoon batter evenly into cupcake liners, filling about 2/3 full (makes about 12 cupcakes).
  7. Bake for 18–22 minutes. Check doneness with a toothpick; it should come out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
  8. In a bowl, combine toasted coconut, honey, melted butter, and powdered sugar. Mix until sticky but textured.
  9. While warm, shape coconut mixture into nest shapes on parchment or silicone mats, making a small indentation in the center. Let cool completely to harden.
  10. Toast mini chocolate eggs on a parchment-lined baking sheet at 300°F (150°C) for 3–4 minutes. Remove and cool.
  11. Once cupcakes and nests are cool, place one nest on each cupcake and nestle 2–3 toasted mini eggs inside each nest.
  12. Serve immediately or store in an airtight container.

Notes

Toast coconut and eggs carefully to avoid burning; stir coconut every 2-3 minutes. Shape nests while warm for best results. Store nests separately if making ahead to keep crispness. Use silicone liners for easier nest removal. For gluten-free, swap flour with gluten-free blend; for dairy-free, use coconut oil and almond or oat milk.

Nutrition

Keywords: cupcakes, toasted coconut, bird's nest cupcakes, Easter cupcakes, mini chocolate eggs, spring dessert, easy cupcakes

Find it online: https://yumyep.com/crispy-birds-nest-cupcakes-recipe-with-toasted-coconut-eggs-easy-and-perfect/