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Delicious Coconut Nest Cupcakes Easy Recipe with Candy Eggs for Spring

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These coconut nest cupcakes combine fluffy cake, toasted coconut, and candy eggs for a festive spring treat that’s quick and easy to make. Perfect for Easter brunches, potlucks, or family gatherings.

Ingredients

Scale
  • 1 ¾ cups (220 grams) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ¾ cup (180 ml) whole milk (or almond milk for dairy-free)
  • 1 cup (about 80 grams) sweetened shredded coconut, toasted lightly
  • ½ cup (115 grams) unsalted butter, softened (for frosting)
  • 2 cups (240 grams) powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • 2–3 tablespoons heavy cream or milk (for frosting)
  • ½ cup sweetened shredded coconut, toasted (for decoration)
  • About 24 candy-coated chocolate eggs (e.g., Cadbury Mini Eggs)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Toast 1 cup of shredded coconut on a baking sheet or skillet for about 5 minutes until golden brown, stirring occasionally. Set aside to cool.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In a large bowl, beat ½ cup softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  5. Beat in eggs one at a time, then stir in vanilla extract.
  6. Add the flour mixture in three parts, alternating with milk in two parts, starting and ending with flour. Mix gently after each addition.
  7. Fold in the toasted coconut gently with a spatula.
  8. Divide batter evenly among the 12 liners, filling each about ⅔ full.
  9. Bake for 18-22 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool cupcakes completely on a wire rack, about 30 minutes.
  11. For frosting, beat ½ cup softened butter until creamy. Gradually add powdered sugar, then vanilla and 2 tablespoons cream or milk, beating until light and fluffy. Adjust consistency as needed.
  12. Frost each cupcake evenly using a piping bag or knife.
  13. Sprinkle a generous layer of toasted coconut on top of the frosting, pressing lightly.
  14. Nestle 2-3 candy-coated chocolate eggs on top of each cupcake.

Notes

Toast the coconut carefully to avoid burning; watch closely while toasting. Do not overmix the batter to keep cupcakes tender. Use softened but not melted butter for frosting to avoid runniness. Press candy eggs gently into frosting immediately after applying coconut to keep them in place. Cupcakes can be baked a day ahead and frosted before serving. For gluten-free, substitute flour with almond or oat flour. For dairy-free, use coconut oil and plant-based milk.

Nutrition

Keywords: coconut cupcakes, spring cupcakes, Easter cupcakes, candy eggs, toasted coconut, easy cupcakes, festive dessert

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