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Delightful Coconut Nest Cupcakes

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These cupcakes combine a fluffy vanilla base with chewy toasted coconut nests topped with mini chocolate eggs, perfect for Easter and spring celebrations. Easy to make and nostalgic in flavor, they are a crowd-pleasing treat for all ages.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • 1 ½ tsp (6g) baking powder
  • ¼ tsp (1.5g) salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • ½ cup (120ml) whole milk, room temperature (can substitute almond milk)
  • 2 cups (160g) sweetened shredded coconut, lightly toasted
  • ⅓ cup (100ml) sweetened condensed milk
  • ½ tsp (2.5ml) vanilla extract
  • About 24 mini chocolate eggs (2 per cupcake)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Toast 2 cups shredded coconut on a baking sheet for 5-7 minutes, stirring halfway, until golden and fragrant. Set aside to cool.
  3. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  4. In a large bowl, beat softened butter and sugar until light and fluffy, about 3-4 minutes.
  5. Beat in eggs one at a time, then stir in vanilla extract.
  6. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix gently until just combined.
  7. Spoon batter evenly into cupcake liners, filling about 2/3 full (approximately ¼ cup or 60ml per cup). Tap pan lightly to release air bubbles.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cupcakes should spring back when pressed.
  9. Cool cupcakes completely on a wire rack before adding nests.
  10. In a bowl, mix toasted coconut with sweetened condensed milk and vanilla extract until sticky but not wet. Add more coconut if too loose.
  11. Spoon coconut mixture onto each cupcake, pressing gently to form a nest shape with a hollow center.
  12. Nestle 2 mini chocolate eggs into each coconut nest.
  13. Serve immediately or chill for 15 minutes to set nests. Store leftovers in an airtight container.

Notes

Cream butter and sugar until fluffy for light cupcakes. Fold batter gently to avoid toughness. Watch coconut closely while toasting to prevent burning. Chill nests if they don’t hold shape well. Store cupcakes without nests for freezing and add nests fresh after thawing.

Nutrition

Keywords: coconut nest cupcakes, Easter cupcakes, vanilla cupcakes, toasted coconut, chocolate eggs, easy cupcakes, spring treats, homemade cupcakes

Find it online: https://juliamadeit.com/delightful-coconut-nest-cupcakes-recipe-easy-homemade-easter-treats/