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Bird's Nest Easter Cupcakes

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

Ingredients

Cupcakes

  • 3 large eggs, at room temperature and lightly beaten
  • 1 cup buttermilk, check notes for substitution
  • 1/3 cup vegetable oil
  • 3/4 cup full fat sour cream
  • 1 teaspoon vanilla extract
  • 1 package (15.25 ounces) yellow cake mix
  • 1 package (3.4 ounces) vanilla pudding mix, dry

Cream Cheese Frosting

  • 1/2 cup unsalted butter, at room temperature
  • 1 package (8 ounces) full fat cream cheese, at room temperature
  • 1/2 teaspoon vanilla bean paste (or use 1 teaspoon pure vanilla extract)
  • 1/8 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon
  • 3 cups powdered sugar

Toppings

  • 2 cups shredded sweetened coconut
  • 1 bag M&M Speckled Easter Eggs Candy

Instructions

Cupcakes

  • 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.

Toasting Coconut

  • 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.

Notes

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

Nutrition

Calories: 165kcal