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Nest Egg Cupcakes

Nest Egg Cupcakes

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For a super adorable Easter treat, make some cupcakes that look like little birds' nests!MORE+LESS-


package Betty Crocker™ Super Moist™ cake mix (any flavor)

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  • 1

    Make cupcakes and let them cool.

  • 2

    Toast a whole bunch of coconut flakes by spreading them out on a rimmed baking sheet and baking for about seven minutes until they start to get a little brown.

  • 3

    Frost the cupcakes and top with toasted coconut.

  • 4

    Place three robin egg candies in the center of each one.

No nutrition information available for this recipe

More About This Recipe

  • Are you planning an Easter soiree? Well, you’re in luck.

    Whether it’s breakfast, lunch, or brunch, I’ve got two eggcellent ideas for your Easter table! These ideas are easy, economical, and adorable. It’s pretty much how I roll.

    Nest Egg Cupcakes

    For these Nest Egg Cupcakes, you can use any flavor of Betty Crocker™ Super Moist™ cake mix you like. These cupcakes get their character and flavor from toasted coconut and robin egg Easter candies.

    Make cupcakes and let them cool. Toast a whole bunch of coconut flakes by spreading them out on a rimmed baking sheet and baking for about seven minutes until they start to get a little brown.

    Safety note: Do not accidentally drop the entire tray of coconut flakes in your oven. You will not be able to get them all out, and you will start an oven fire that will ruin your happy baking day. Nothing gets your blood pumping like smelling smoke and opening the oven to see a small coconut fire a-blazing. Ah, memories.

    Frost the cupcakes and top with toasted coconut.

    Place three robin egg candies in the center of each one, and voilà: You’ve created adorable cupcakes that will impress your guests. For more on these cupcakes, check out my blog post.

    Easter Tree

    If you’re looking for an easy Easter centerpiece, I have just the thing for you. Make an Easter tree from branches and decorative Easter eggs! Let me show you how:

    Go outside and collect a few good-looking tree branches. Better yet, if you have kids, let them do it. They’re outside, you’re inside with your feet up—it’s a win-win.

    Purchase or make decorated Easter eggs. I got my adorable polka dot eggs for about $5. These are also adorable!

    Place the branches in the vase and hang the eggs. Decorate with a pretty ribbon.

    Stuff the top of the vase with decorative grass for the final touch.

    Other Easter Decorating Tips!

    Fill clear glass vases with colorful jelly beans and flowers for a splash of color.
    Use mini Easter baskets to hold place cards at each table setting.
    Make a table runner or place mats using wheatgrass for a natural look.

    So don’t stress! With these Easter ideas (and the bonus tips), you will have the cutest table around.

Easy Egg Nest Cupcakes

Here’s a super-easy Easter treat you can make, and the kids can help out with this, too! These Easy Egg Nest Cupcakes are so, so easy to make because you use cake mix for the cupcakes and a ready-made container of frosting. They’re decorated with either chocolate frosting with chocolate sprinkles, or vanilla frosting with green-tinted sweetened coconut flakes. The sprinkles and the tinted coconut flakes give the cupcake tops a nest-like appearance. And they’re topped with your choice of mini robin eggs, speckled mini chocolate eggs, or speckled jelly beans.

I took the photo above of the cupcakes with some cute little plush toys for Mary & Martha Home, showing the cupcakes on the new Simply Elegant Dessert Pedestal. This serving piece has a ceramic top that says, “Made with love…served with joy!” and it also has a beautiful acacia wood pedestal that twists off for easy storage. The plush are also from Mary&Martha: a cuddly, sweet elephant, bunny, and giraffe!

If you prefer using homemade cupcakes and homemade frosting, go ahead and use your favorite recipe for chocolate and vanilla cupcakes and frosting—you can still use the easy directions below for decorating them!

Easy Egg Nest Cupcakes

  • Servings: 24
  • Time: 1hr
  • Difficulty: easy


  • 1 (15.25-ounce) box of your favorite yellow or chocolate cake mix
  • 1 (16-ounce) container ready-made vanilla or chocolate frosting
  • 1 cup sweetened coconut flakes, tinted with green food coloring OR 1 (7-ounce) container chocolate sprinkles
  • 1 (10 to 13-ounce) package of any of the following: speckled mini robin eggs, speckled mini chocolate eggs, or specked jelly bean eggs

Preheat oven to 350˚F. Line two muffin pans with 24 paper liners set aside.

Mix cake mix according to package directions and spoon batter into the lined muffin pans. Bake as directed. Let cupcakes cool completely after baking.

When cooled, generously frost cupcakes with about 1 Tablespoon of frosting per cupcake. Spread the frosting a little thicker in the center top of each cupcake (this will allow the candy eggs to sink into the frosting a little and stay in place).

Place the tinted green coconut flakes OR chocolate sprinkles in a shallow small bowl or container. Dip the tops of all the frosted cupcakes into either the coconut flakes or the chocolate sprinkles, then top the center of each cupcake with 3 speckled candy eggs, pushing them slightly into the frosting to help hold their place.

35 Best Easter Cupcake Ideas for a Sweet Springtime Celebration

Without a doubt, there's certainly no shortage of Easter sweets. Between the chocolate bunnies and eggs and sugar-coated Peeps, it's a top holiday for all the candy lovers out there. If you're looking to add a festive twist to your Easter desserts, then check out these adorable, easy Easter cupcake ideas. With bunnies, chicks, eggs, and flowers galore, these decorating tips will put a smile on everyone's face come Easter Sunday. Not only do they look amazing, but they taste delicious too! You'll find lots of recipes featuring lemon, carrot cake, and coconut flavors. But of course, it wouldn't be dessert without plenty of chocolate recipes too!

If you want to surprise your kids, then there are several cupcakes that look like bird's nests to choose from. One nest is made out of cotton candy! They're so pretty they might even rival your Easter decorations. For a bite that the adults will love, try your hand at the Meyer lemon coconut cupcakes or the chai-spiced carrot cake cupcakes. Whether you're making a big dinner with lots of Easter sides or an extravagant Easter brunch, these cupcakes will be a hit. Make extra&mdashyou'll want to enjoy these best Easter cupcakes even when the holiday is over too!

Recipe Summary

  • 1 1/2 cups all-purpose flour
  • 3 cups cake flour (not self-rising), sifted
  • 2 1/4 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 3/4 teaspoon baking soda
  • 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
  • 2 1/4 cups sugar
  • 6 large eggs, room temperature
  • 2 cups buttermilk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 recipes Basic Vanilla Buttercream
  • 3 cups shredded sweetened coconut, toasted
  • Pastel-colored candy-coated chocolate eggs, for garnish

Preheat oven to 350 degrees with racks in the middle of the oven. Line 40 standard-size muffin cups with cupcake liners set aside.

Whisk together both flours, baking powder, salt, and baking soda in a medium bowl.

Using an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, 4 to 6 minutes, scraping down sides of bowl as needed.

Reduce speed to medium and add eggs one at a time, beating to incorporate fully after each and scraping down sides of bowl as needed. Reduce mixer speed to low and gradually add flour mixture, alternating with buttermilk and ending with the flour. Beat in vanilla. The batter should be smooth and very thick.

Fill prepared muffin cups halfway full with batter transfer to oven and bake until a cake tester inserted into the center comes out clean, 15 to 20 minutes. Transfer to a wire rack and let cool completely.

Using a 2-inch ice cream scoop, scoop buttercream on tops of cooled cupcakes sprinkle buttercream with coconut, pressing to adhere. Using your thumb, make a well in the center of each scoop of buttercream fill with chocolate eggs. Serve.

Recipe Summary

  • 1 1/2 cups shredded coconut (about 5 ounces)
  • Miniature Vanilla Cupcakes
  • Chocolate Buttercream
  • Yellow and light-blue food coloring

Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet bake until light brown, 8 to 10 minutes, rotating pan once. Set aside to cool.

Lightly frost cupcakes with 1 cup chocolate buttercream set aside. Tint 2 tablespoons reserved buttercream pale yellow place in a pastry bag fitted with a #349 Ateco leaf tip set aside. Tint remaining buttercream light blue place in a pastry bag fitted with a #11 Ateco plain round tip, and pipe three bluebird heads, 3/4 inch in diameter, onto each cupcake. Using leaf tip, pipe yellow beaks. With a toothpick, add melted-chocolate eyes. Form each nest with 2 tablespoons toasted coconut.


The single personal size portions makes them perfect to keep on hand in your fridge or freezer throughout the week. They are freezer-friendly so they are perfect to make-ahead on your meal prep day. Then when you’re ready to serve, pop one in the microwave for about 30-45 seconds.

And the best part? These Keto Egg Cups are a chock full of protein and couldn’t be more simple customize with any toppings or add-ins you like.

And if you have some leftover vegetables, turkey or bacon? Just chop them up and toss them in – kale, zucchini, asparagus – they all work great!

Birds Nest Easter Egg Cupcakes

These are adorable cupcakes but the spun sugar nests are tricky. The rest of the cupcakes are straightforward. Be sure and look at the kitchen tips after the recipe.

For the Cupcakes

For the cupcakes we used one package of our Vanilla Bean Baby Cakes. Make the cupcakes as directed on the package and let cool.

For the Filling and Caramel Frosting

Bavarian Cream Pastry Filling

Caramel Frosting

1 c. caramel ice cream topping, softened

  1. Fill the cooled cupcakes with the Bavarian Cream filling.
  2. To make the frosting, scrape the soft caramel into the bowl with your stand-type mixer. Making sure that the caramel is not too warm to melt the butter, add the cold butter to the caramel and beat.
  3. Add the powdered sugar and flavor and beat in. Add enough milk or cream to reach the right consistency.

For Spun Sugar Nests (makes 12 nests)

36 blue chocolate Cadbury eggs (3 for each cupcake)

  1. In a large saucepan, combine the corn syrup, sugar and water and heat on medium high heat until the sugar dissolves.
  2. Increase the heat and boil until the temperature reaches 302 degrees Fahrenheit on a candy thermometer. Once it reaches the proper temperature, remove from the heat and stir in the vanilla extract.
  3. Place a piece of parchment paper on the counter. Using two forks, collect a small amount of your hot sugar mixture onto one fork and use another to pull the sugar into small strands. The strands should come out very thin, just a little thicker than a strand of hair. If your spinning becomes difficult, you may need to grab a couple clean forks or reheat your sugar.
  4. Once you have enough spun sugar for one nest, shape it into a small birds nest and set it aside.
  5. When you have all of your bird nests made, place them on top of the frosted cupcakes and finish with three small Cadbury eggs.

Kitchen Tips

Because we made a few mistakes along the way, we learned some tricks that we would like to share:

Eggs in Hash Brown Nests

Bake the potatoes until almost tender (potatoes should still have a little bite) 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.


Spray two muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin cup. Use your fingers to gently press the sides and bottom in each muffin hole to make a nest (don't press the potatoes firmly against the pan they should sit lightly in the pan.) Spray again (very lightly!) with cooking spray. Bake for 15 to 20 minutes. Watch and make sure they do not burn. (If they seem like they're not browning, kick up the temp to 450.) Remove when the nests are golden brown.

Allow the nests to cool. Crack an egg into each one. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes. Don't be concerned if some whites bake differently no two nests will look alike!

Remove from the muffin pan with a spoon or fork and serve.

These are the perfect little side dish for Easter Brunch: Tender-but-crispy potato nests with a luscious baked egg in the middle. They go perfectly with ham for a more substantial brunch, or they&rsquore great for a casual breakfast with a piece of bacon. Or two. Or three. Or nineteen.

I will say, when I first decided to try these out, I was excited. I&rsquod seen different iterations of the little cutie-pies and I figured they&rsquod be a piece of cake to whip up. But in fact, I had to go through quite a bit of trial and error before I cracked the dang code. And by the time I figured it all out, I think I&rsquod shaved a good seven months off of my life expectancy.

I started off trying frozen hash brown potatoes, which I initially assumed would work fine. But they wound up being way, way too dry: During the initial baking of the nest, they shriveled to almost nothing, and after the egg baked inside the nests, the hash browns turned a very strange consistency&mdashand there was hardly any potato flavor at all. Super dry, super weird.

Frozen Hash Browns = A no-go for this recipe. Like, totally.

After giving up on the frozen potatoes, I wound up fiddling with fresh potatoes in a couple of different ways: First I tried grating them from a raw state, which didn&rsquot work at all. Too mushy. Didn&rsquot crisp up. Produced angst. Made me crazy.

Finally, the best result came from grating almost-fully-baked potatoes: The consistency was perfect and the potato flavor was fabulous.

Then I slept for a month because I was so exhausted.

It would be a long, long time before I&rsquod be able to trust again.

Here&rsquos how to make them! Start by baking a few potatoes. I scrubbed the potatoes, then baked them until they were not quite tender enough to eat: Soft, but with the tiniest bit of bite left. This will make them easier to grate, and will also allow more room for baking later.

I let them cool almost completely (you could bake the potatoes Saturday night and keep them in the fridge), then peeled them with a paring knife.

Grate all the potatoes, using the largest grating size. As you grate them, if you hear just a tiny bit of &ldquocrunch&rdquo signifying that the potato isn&rsquot fully cooked, that&rsquos just fine, Maynard.

Sorry I called you Maynard.

Next, season the potatoes generously with salt and pepper: Just toss them around with your hands as you sprinkle.

Spray a muffin pan lightly with a little cooking spray&hellip

Then drop a small amount (a little less than 1/4 cup) into each muffin cup.

Use your fingers to lightly press the center so that the potatoes spill over the top a bit. They&rsquoll shrink when they bake, so don&rsquot be afraid to really spill over the top.

Sprinkle on a tiny bit more salt and pepper&hellip

Then give the tops just a very light spray again.

Bake them for about 20-25 minutes (note the increased oven temp in printable recipe below) until they&rsquore golden brown. Keep an eye on them so the ends of the potato shreds don&rsquot burn.

You can see how much the potatoes shrink up!

Now, I let the nests cool a bit (you can even bake them off an hour or two ahead of time and let them totally cool) before cracking in the eggs.

Let the eggs bake for 10-15 minutes, until they get to the level of doneness you&rsquore looking for. I still like to have a little softness to the yolks, and mine baked for probably 12 minutes or so.

* Note: Be assured that no matter what, all of your eggs will probably bake a little differently and won&rsquot all look exactly the same on top. Some whites will look perfect, some might look a little funky. Some whites will cover the yolk, some will gloriously reveal the yolk.

But that&rsquos the beauty of these things! They&rsquore rustic.

These are great with Easter Ham (I&rsquoll post the recipe here next)! If you feel like you need a little practice before Sunday, you can pare down the amounts and do a practice run with one potato and two or three eggs. The instructions are the same whether you make a big batch or a small one.

These are totally delicious. My family loves them. My brother-in-law Tim likes to douse them with hot sauce. (I have to admit, I do too.)

Living fully

Spring has SPRUNG! One of my favorite parts about spring is all the colors! I love the bright, light and airy colors and all of the pastels! I wanted to put together a fun dessert that was yummy but also pretty! These bird nest cupcakes are great for an Easter dessert, spring party or to pack up a few and give as a teacher treat like we did this week. We grabbed some spring containers and packed up about four cupcakes for each of Ford’s teachers. I’ll share with y’all the recipe and how to decorate these cupcakes to be the most festive dessert!

-1 1/4 cups all purpose flour

-1/2 cup unsalted butter softened

-2 large eggs room temperature

-2 tsp pure vanilla extract

-1/2 cup buttermilk room temperature

  • Preheat the oven to 350°F & line a cupcake pan with cupcake liners.
  • In a medium bowl, whisk together flour, baking powder, & salt. Set flour mix aside.
  • In the bowl of an electric mixer, beat butter and sugar on medium-high speed 5 minutes until thick and fluffy.
  • Add eggs one at a time, beating well with each addition then scrape down the bowl. Add 2 tsp vanilla and beat to combine.
  • Reduce mixer speed to medium and add the flour mixture in thirds alternating with the buttermilk. Beat until just combined and smooth.
  • Divide the batter evenly into a 12-count lined muffin or cupcake pan, fill 2/3 full.

– ½ cup unsalted butter softened

– 8 oz cream cheese softened

– 1 teaspoon vanilla extract

– Combine butter and cream cheese in the bowl of an electric mixer and beat until creamy and well-combined.

– Add vanilla extract and salt and stir well to combine.

– With mixer on low, gradually add powdered sugar until completely combined.

– Use to frost completely cooled cake or cupcakes.

-Toast coconut shreds for the top.

-Place candy eggs on top of toasted coconut to decorate.

Here’s the other thing though. You know we are all about easy too, so if this recipe seems daunting pleaseeeeee go buy you a box of cupcake mix, white frosting pre made(and blue food coloring) and the candies for the top…and no-one will ever know. Wink. Happy SPRING friends!!

Chocolate Nest Cupcakes

These Chocolate Nest Cupcakes make a wonderful centerpiece to a beautiful Easter table. They are simple but cute and sure to be appreciated by all guests who enjoy.

These cupcakes are decorated with one of my favorite Easter candies too. I smile each time I make this recipe as I remember the bowl of Cadbury mini eggs my grandmother would always keep on her table. Us grandkids were always trying to run over and sneak one (or two or a handful)!

Now I’m passing down my love of Cadbury eggs to my kids with these Chocolate Nest Cupcakes!

Chocolate shavings on buttercream frosting make the “nest” that holds the Cadbury eggs.

These are the perfect Easter cupcakes or make them after the Easter Bunny delivers his basket as a way to use up leftover chocolate!

Mini Egg Cupcakes!

Vanilla Cupcakes, Hidden Mini Eggs, Vanilla Pastel Frosting, and even more Mini Eggs! Perfect Mini Egg Cupcakes!

This post may contain affiliate links.

So, peak Easter Baking Season… and I post these. I know, I know… I’m messing with the system by posting such a corker now, but its MINI EGG SEASON STILL! I realise, Easter isn’t actually about chocolate, so don’t have a freakout… but when you’re a baking blogger, Easter is one of the busiest and best times of the year!

Anyway… I realise I have posted many a Mini Egg recipe since starting my blog, including quite a few this year alone, but I just can’t resist more. Mini Egg Cupcakes?! How have I not posted these any sooner?! Honestly, I question my sanity so much because these are delightful.

I don’t know about you, but as much as I adore Christmas themed baking, Easter themed baking is just so damn pretty. Pastel colours and all the different chocolates are just the BEST. Just LOOK at these cupcakes! They are so pretty, and I am honestly just obsessed.

There are several different ways of doing the actual cupcakes. You can have them as they are in the recipe, with a vanilla sponge, crushed Mini Eggs folded through. Or, you can hollow out the centre, and have Mini Eggs in the centre of the Cupcakes. Thirdly, you can even make the cupcakes chocolate flavour, by taking our 25g of flour, and adding in 25g of cocoa powder!

There are obviously other ways as well, but that’s how I’ve made them! Either way, the cupcakes themselves are utterly delicious, but the theme is really carried by the pastel buttercream swirls on top. Now, I realise that there are four colours of Mini Eggs, but… getting a white colour in the buttercream is really quite hard.

If you stick to the ideas of Purple, Pink and Yellow, then you have a beautiful pastel swirl effect on the top of the Cupcakes, and it just looks so perfect for Easter! Everything pastel is beautiful anyway, but it’s ideal at Easter time.

The colours I recommend for these bakes are all Rainbow Dust Food Colourings. They are my personal favourites because the pigmentation is so strong, and you need so little to colour your food. The Purple Food Colour is my personal favourite as I don’t often use it – but the pink food colouring is a close second in being a favourite.

For my Cupcake cases, I now ALWAYS use Iced Jems Baking Cups. They are a bloody wonderful invention, and they just look so darn pretty! You don’t have to use a muffin tray, which means I don’t have to spend half my life trying to fit my muffin tray back into my cupboard after baking, but you use just a regular flat baking tray instead!

They come in all sorts of colours, and when you open them out they basically become a little plate too. I am slightly biased as I have been lucky enough to be sent some of them in the past by Jemma, but the number of times I have restocked the cupboard and had to buy more and more of them!

Anyway.. back to the cupcakes. They are just so cute, so yummy, and so perfect for Easter. Customise them as you please – but they are wonderful how they are! Enjoy! X


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