Yellow eastercupcakes 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.
Keyword easter cupcakes
Prep Time 20minutes
Cook Time 18minutes
Total Time 38minutes
3large eggs,at room temperature and lightly beaten
1cupbuttermilk,check notes for substitution
3/4cupfull fat sour cream
1package (15.25 ounces)yellow cake mix
1package (3.4 ounces)vanilla pudding mix,dry
Cream Cheese Frosting
1/2cupunsalted butter,at room temperature
1package (8 ounces)full fat cream cheese,at room temperature
1/2teaspoonvanilla bean paste (or use 1 teaspoon pure vanilla extract)
1/8teaspoonfine sea salt
2cupsshredded sweetened coconut
1bagM&M Speckled Easter Eggs Candy
Preheat the oven to 350 degrees F. Line a muffin tin with liners and set aside.
In a large bowl, combine the lightly beaten eggs, buttermilk, vegetable oil, sour cream, and vanilla extract. Mix until smooth. Stir in the pudding and cake mix. Mix until JUST combined. Pour the mixture into prepared muffin tins. Fill cavities 3/4ths the way full (the batter should fill 24 regular sized cavities exactly.)
Bake for 17-22 minutes or until a toothpick comes out clean when inserted to the center of a cupcake.
Allow cupcakes to cool inside muffin tins for about 10 minutes and then remove and allow to continue cooling.
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 Assembly
Using a hand mixer, cream together the room temperature butter and cream cheese on medium-high speed until completely smooth. Mix in vanilla extract, sea salt and cinnamon. With mixer running on low speed, slowly add powdered sugar and beat until well blended and smooth. Chill the frosting while the cupcakes finish cooling.
Frost completely cooled cupcakes with cream cheese frosting. Sprinkle 2 tablespoons of toasted coconut over the cupcakes. You may need to gently press in the coconut to get it to fully adhere to the frosting.
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.
For a buttermilk substitute combine a scant 1 cup of milk with 1 tablespoon lemon juice or plain vinegar and let sit for 5 minutes