Home > Holidays > Easter Cupcakes Easter Cupcakes March 10, 2014 | 34 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Yellow easter cupcakes topped with the best cream cheese frosting, toasted coconut, and M&Ms to create the cutest (and easiest) Easter treat! These bird’s nest cupcakes are so simple to make. Easter cupcakes Growing up, we made these Easter cupcakes every year in my home. We’d help my mom make and decorate bird’s nest cupcakes and then decorate the dinner table with them. These bird’s nest cupcakes are one of the easiest Easter treats you can make and you do not need any special skills to make these look good. To ensure these cupcakes are just about as easy as they can get, we’re using a (doctored) cake mix recipe today. However, if you’re feeling ambitious or would prefer homemade cupcakes, these carrot cake cupcakes are the BEST and even that much more festive for Easter! The frosting on top is homemade but you could also grab a tub of store-bought frosting if you’re really pressed for time. That said, this cream cheese frosting recipe can whip together in minutes and it is honestly the best! How to make Easter cupcakes with coconut First, you’ll want to start by making the cupcake base. I’ve provided an easy and delicious doctored cake mix recipe, but again, use whatever cupcake recipe you like best. If time isn’t an issue, we use this carrot cake cupcake recipe 🙂 While the cupcakes are baking and cooling, you can prepare the toasted coconut and the cream cheese frosting. How do you toast coconut? pour the coconut flakes in a large DRY skillet, cook over medium heat, stirring frequently, until the flakes are mostly golden brown. Yes, it’s really that simple 🙂 If the coconut is sweetened it tends to brown faster so, it will take less time. Remove the flakes from the pan as soon as they are toasted to your desired preference otherwise they will continue to cook in the skillet. The frosting is simple: beat together room temperature cream cheese and butter, sea salt, vanilla, and powdered sugar. Once it’s all smooth, chill the frosting for a bit and then pipe (or spoon) it on top of the completely cooled cupcakes. Sprinkle some toasted coconut on top and add 3 M&Ms on top and these Easter cupcakes are ready to go! How long do you bake mini bird’s nest cupcakes? If you want to make these cupcakes in a miniature muffin tin instead of a regular muffin tin, you’ll want to make sure to still use paper liners and you’ll bake them around 10-15 minutes. Check the cupcakes around 10 minutes. You can test for doneness by sticking a toothpick in the center of a cupcake. If it comes out clean or with a few moist crumbs, they are done. How do you store Easter cupcakes? These Easter cupcakes (and the frosting) are even better the second day as the flavors have intensified by day 2. So, don’t stress about having to make these the same day as an event! For any cupcakes that don’t get eaten, store them in an airtight container in the fridge. These Easter cupcakes are best eaten within 3-4 days of being made. Read more on freezing cupcakes here. More Easter fun: Easter Treats with FREE printables One Hour Easter Dinner reader favorite! 4 Simple Easter Treats Easter Chick Strawberries M&M Cookies (add pastel M&Ms) FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Bird's Nest Easter Cupcakes 5 from 4 votes - Review this recipe Yellow easter cupcakes topped with the best cream cheese frosting, toasted coconut, and M&Ms to create the cutest (and easiest) Easter treat! These bird's nest cupcakes are so simple to make. SAVE TO RECIPE BOX Print Recipe Bird's Nest Easter Cupcakes 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Yellow easter cupcakes topped with the best cream cheese frosting, toasted coconut, and M&Ms to create the cutest (and easiest) Easter treat! These bird's nest cupcakes are so simple to make. Course Dessert Cuisine American Keyword easter cupcakes Prep Time 20 minutes Cook Time 18 minutes Total Time 38 minutes Servings 24 cupcakes Calories 165kcal Author Chelsea IngredientsCupcakes3 large eggs3/4 cup full-fat sour cream3/4 cup vegetable oil2 teaspoons vanilla extract1 package (15.25 ounces) super moist yellow cake mix1 package (3.4 ounces) instant vanilla pudding mix, dry1/2 cup waterCream Cheese Frosting1/2 cup unsalted butter, at room temperature1 package (8 ounces) full fat cream cheese, at room temperature1/2 teaspoon vanilla bean paste (or use 1 teaspoon pure vanilla extract)1/8 teaspoon fine sea salt3 cups powdered sugarToppings2 cups shredded sweetened coconut1 bag M&M Speckled Easter Eggs Candy InstructionsPREP: Preheat the oven to 350 degrees F (176 degrees C) and line a cupcake pan with liners. This recipe makes 24 cupcakes. Set aside.BATTER: In a large bowl, whisk the eggs with a fork. Add in the sour cream, canola oil, and vanilla extract. Stir until completely combined. Add in the cake mix and pudding mix, stirring a few times to moisten. Add in the water and mix until just combined.FILL MUFFIN TINS: Fill cupcake liners 3/4 the way full. (The batter should yield a full 24 cupcakes so divide evenly.)BAKE: Bake cupcakes, only 1 tray at a time, in the center of the oven, for 18-23 minutes or until a toothpick (or fork) when inserted in the center of a cupcake comes out clean or with a few moist crumbs. When lightly touching the top of the cupcake, it should bounce back. Remove and let the cupcakes cool in pan for 5-10 minutes before removing to a wire cooling rack to finish cooling completelyTOAST COCONUT: Meanwhile, Place 2 cups of coconut flakes in a large skillet. Cook over medium heat, stirring constantly, until the flakes are mostly golden brown. Remove and allow to cool.Cream Cheese Frosting and AssemblyFROSTING: Meanwhile, prepare the frosting. Using a hand mixer, cream together the room temperature butter and cream cheese on medium-high speed until completely smooth. Mix in vanilla extract and salt. With the mixer running on low speed, slowly add powdered sugar and beat until well blended and smooth. Chill the frosting while the cupcakes finish cooling. (Note: adding the powdered sugar all at once could result in a dust storm of powdered sugar all over your kitchen!)FROST CUPCAKES: Frost completely cooled cupcakes with cream cheese frosting. Sprinkle 2 tablespoons of toasted coconut over the cupcakes. Gently press in the coconut to get it to fully adhere to the frosting.ADD CANDIES: Place a bit of frosting on the bottom of an M&M and press into the cupcake. Place 3 M&M's on each cupcake. Nutrition FactsCalories: 165kcal We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.