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Delicious Coconut Nest Cupcakes Recipe Easy Homemade Candy Egg Treats

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These coconut nest cupcakes feature a moist cake topped with toasted shredded coconut nests cradling colorful candy eggs, perfect for Easter and spring celebrations. They are quick, easy, and delightfully festive.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) whole milk, room temperature
  • 1 ½ cups (135 g) sweetened shredded coconut
  • 2 tablespoons powdered sugar
  • 2 tablespoons (28 g) butter, melted
  • About 24 mini candy eggs (e.g., Cadbury Mini Eggs or pastel candy-coated chocolates)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix gently after each addition to avoid overmixing.
  6. Spoon batter evenly into the 12 cupcake liners, filling each about two-thirds full.
  7. In a small bowl, combine shredded coconut, powdered sugar, and melted butter. Mix well to coat the coconut evenly.
  8. Generously sprinkle the coconut topping over each cupcake batter, pressing lightly so it sticks but doesn’t sink.
  9. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean and the coconut is toasted golden brown around the edges. Tent with foil if coconut browns too quickly.
  10. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  11. Once cooled, nestle 2 mini candy eggs on top of each coconut nest, gently pressing them into the coconut to secure.

Notes

If you want dairy-free, substitute butter with coconut oil and milk with plant-based milk. For gluten-free, use almond flour but expect denser cupcakes. Add coconut extract or white chocolate chips for flavor variations. Place candy eggs after baking to prevent melting. Store cupcakes in airtight container at room temperature for up to 2 days, refrigerate up to 4 days, or freeze up to 3 months. Reheat briefly in microwave or toast coconut topping to refresh.

Nutrition

Keywords: coconut nest cupcakes, Easter cupcakes, candy egg cupcakes, coconut cupcakes, easy cupcake recipe, homemade cupcakes, spring dessert

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