Welcome to the whimsical world of Easter baking! Get ready to discover the magic of crafting the cutest, easiest, and most delightful **Bird’s Nest Easter Cupcakes**. These charming yellow cupcakes, crowned with a luscious cream cheese frosting, nestled with toasted coconut, and adorned with vibrant M&M’s, are more than just a treat—they’re a tradition waiting to be made. Perfect for spring gatherings, Easter brunch, or simply bringing a smile to little faces, these cupcakes promise to be the star of your festive table.

Close-up of four bird's nest Easter cupcakes with speckled egg M&Ms and toasted coconut frosting

The Ultimate Guide to Easy Bird’s Nest Easter Cupcakes

Easter holds a special place in my heart, especially when it comes to family traditions. Growing up, one of our most cherished rituals was baking and decorating these enchanting bird’s nest cupcakes. I vividly remember helping my mom in the kitchen, carefully placing the “eggs” in their coconut nests, and then proudly arranging them on our Easter dinner table. These aren’t just desserts; they are edible memories, embodying the joy and renewal of spring.

What makes these **Easter cupcakes** truly exceptional is their delightful combination of simplicity and charm. You don’t need any advanced baking skills to achieve a stunning result; their rustic, homemade appeal is part of their magic. We’ll be using a “doctored” cake mix recipe, a fantastic shortcut that ensures moist, flavorful cupcakes without the fuss of baking entirely from scratch. However, for those who love to get creative in the kitchen, a homemade carrot cake cupcake base also makes for a wonderful, more indulgent Easter treat.

While the cupcake base gets a head start with a mix, the frosting is where we truly elevate these treats. My recipe for homemade cream cheese frosting is incredibly quick to prepare and, I promise, it’s the best you’ll ever taste. Its rich, tangy-sweet flavor perfectly complements the light and fluffy yellow cake. Of course, if time is truly a constraint, a good quality store-bought cream cheese frosting can be a convenient alternative, but trust me, the extra few minutes for homemade are well worth it!

Why These Bird’s Nest Cupcakes Are a Must-Make This Easter

Beyond their undeniable cuteness, these **bird’s nest cupcakes** offer a multitude of reasons to become your new favorite Easter tradition. They are:

Incredibly Easy to Make: With a doctored cake mix and straightforward decorating steps, even novice bakers can create bakery-worthy results.
Family-Friendly: The decorating process is perfect for involving children. Little hands love sprinkling coconut and carefully placing the “eggs.”
Visually Stunning: Their charming bird’s nest appearance makes them a beautiful centerpiece for any Easter celebration, evoking the spirit of spring.
Deliciously Balanced: The tender yellow cake, creamy frosting, crunchy toasted coconut, and sweet chocolate eggs create a harmonious blend of textures and flavors.
Customizable: Easily adapt the cupcake flavor, frosting, and “eggs” to suit your preferences and dietary needs.

Ingredients Spotlight: Crafting Your Perfect Easter Cupcakes

Each component of these bird’s nest cupcakes plays a crucial role in their success. Let’s delve into what makes each ingredient essential:

The Moist & Flavorful Cupcake Base

Our shortcut to perfection begins with a yellow cake mix, but we “doctor” it to achieve an unparalleled moistness and rich flavor that rivals any homemade recipe. By adding extra eggs, full-fat sour cream, vegetable oil, and instant vanilla pudding mix, we transform a simple box mix into a truly decadent treat. The pudding mix, in particular, is a game-changer, adding both moisture and a subtle vanilla depth. While yellow cake is traditional for these bird’s nests, feel free to experiment with a lemon or even a simple vanilla cake mix for a different twist. Just ensure your ingredients are at room temperature for the best emulsion and smoothest batter.

The Best Cream Cheese Frosting

A fluffy, tangy, and sweet cream cheese frosting is the hallmark of any great cupcake, and this recipe delivers! Using room-temperature butter and full-fat cream cheese is non-negotiable for achieving a smooth, lump-free consistency. The vanilla bean paste adds an exquisite depth of flavor and tiny specks of vanilla, making the frosting look even more luxurious. A pinch of sea salt balances the sweetness perfectly. Remember, start with low speed when adding powdered sugar to avoid a sugar cloud in your kitchen!

Crunchy Toasted Coconut “Nests”

Close up shot of colorful speckled egg M&Ms, perfect for Easter treats

The toasted coconut is not just a garnish; it’s what truly transforms these cupcakes into charming bird’s nests. Toasting the coconut brings out its natural sweetness and adds an irresistible nutty flavor and delightful crunch. Sweetened shredded coconut is often preferred for its ease of toasting and slightly richer flavor, but unsweetened can also be used for a less sweet option. The key is to watch it carefully in the pan, stirring constantly, as coconut can go from perfectly golden to burnt in a matter of seconds. Once toasted, let it cool completely to retain its crispness.

Colorful M&M’s “Eggs”

Speckled Easter Egg M&M’s are the ideal finishing touch, mimicking miniature bird eggs. Their pastel colors and candy-coated chocolate centers add a pop of color and a satisfying crunch. If you can’t find speckled eggs, regular pastel M&M’s or other small, egg-shaped candies (like mini Cadbury eggs or jelly beans) will work beautifully. The visual impact of three small “eggs” nestled in each coconut nest is simply adorable.

Step-by-Step: How to Make Bird’s Nest Easter Cupcakes with Coconut

Creating these delightful **Easter cupcakes** is a straightforward and rewarding process. Follow these simple steps for perfect results:

Prepare Your Cupcake Base: Begin by preheating your oven to 350°F (176°C) and lining a standard 12-cup muffin tin with paper liners. This recipe yields 24 cupcakes, so you’ll likely need two tins or bake in batches.
Mix the Batter: In a large mixing bowl, whisk the eggs lightly. Incorporate the sour cream, vegetable oil, and vanilla extract until well combined. This liquid mixture is essential for the “doctored” cake mix. Next, gradually add the yellow cake mix and instant vanilla pudding mix, stirring just until moistened. Finally, add the water and mix gently until the batter is just combined and smooth. Be careful not to overmix, as this can lead to tough cupcakes.
Fill and Bake: Divide the batter evenly among the prepared cupcake liners, filling each approximately three-quarters full. This ensures a nice dome without overflowing. Bake one tray at a time in the center of your preheated oven for 18-23 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. They should also spring back slightly when gently touched. Allow them to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely. Cooling completely is crucial before frosting!
Toast the Coconut: While the cupcakes are baking and cooling, prepare your toasted coconut. Pour the shredded coconut flakes into a large, dry skillet. Cook over medium heat, stirring frequently and consistently, until the flakes turn a beautiful golden brown. Sweetened coconut tends to brown faster, so keep a close eye on it. As soon as it reaches your desired golden hue, immediately remove the coconut from the pan to prevent it from continuing to cook and burn. Spread it on a plate or baking sheet to cool completely.
Prepare the Cream Cheese Frosting: Using a hand mixer (or stand mixer), beat together the room-temperature unsalted butter and full-fat cream cheese on medium-high speed until the mixture is completely smooth and creamy, with no lumps. Mix in the vanilla bean paste (or vanilla extract) and a pinch of salt. With the mixer on low speed, gradually add the powdered sugar, beating until the frosting is well blended, light, and smooth. If the frosting seems a bit too soft, chill it in the refrigerator for about 15-20 minutes to firm up before piping.
Assemble Your Bird’s Nests: Once the cupcakes are completely cooled, it’s time for the fun part! Frost each cupcake generously with the cream cheese frosting. You can use a piping bag with a round tip for a swirled effect, or simply spoon the frosting on and spread it with a knife or offset spatula. Sprinkle about two tablespoons of the cooled toasted coconut over the frosting, gently pressing it down to ensure it adheres. Finally, place three of your chosen M&M’s (or other candy eggs) on top of the coconut nest. A tiny dab of frosting on the bottom of each M&M can help secure them if needed.

Tips for Baking Perfect Cupcakes Every Time

Achieving bakery-quality cupcakes at home is easier than you think with these expert tips:

Room Temperature Ingredients: For both the cupcakes and the frosting, ensure your eggs, sour cream, butter, and cream cheese are at room temperature. This allows them to emulsify better, resulting in a smoother batter and frosting.
Don’t Overmix: Overmixing develops gluten, leading to tough, dense cupcakes. Mix just until ingredients are combined.
Fill Liners Evenly: Use an ice cream scoop or a measuring cup to ensure each liner gets the same amount of batter, promoting even baking.
Bake One Tray at a Time: For consistent heat distribution and baking, bake one tray of cupcakes in the center of the oven rather than crowding the oven with multiple trays.
Cool Completely: Frosting warm cupcakes will cause the frosting to melt and slide off. Always wait until cupcakes are entirely cool before frosting.

How Long Do You Bake Mini Bird’s Nest Cupcakes?

If you’re making these charming **bird’s nest cupcakes** in a miniature muffin tin, the baking time will be significantly shorter. Always use mini paper liners for easy removal. Mini cupcakes typically bake for approximately **10-15 minutes**. Start checking for doneness around the 10-minute mark. Insert a toothpick into the center of a mini cupcake; if it comes out clean or with just a few moist crumbs, they are perfectly baked. Miniature treats are excellent for parties and portion control!

Storing Your Delicious Easter Cupcakes

These **Easter cupcakes** are not only delicious fresh but also often taste even better on the second day as the flavors have more time to meld and deepen. This means you don’t have to stress about baking them on the very day of your event! To maintain their freshness, store any uneaten cupcakes in an **airtight container in the refrigerator.** The cream cheese frosting requires refrigeration, ensuring both safety and optimal texture. These delightful bird’s nest cupcakes are best enjoyed within 3-4 days of being made. For longer storage, cupcakes (and even frosting separately) can be frozen. You can find more detailed tips on freezing cupcakes here to keep them fresh for weeks.

Close-up of a bite taken out of an Easter cupcake, with other bird's nest cupcakes in the background

More Festive Easter Fun and Recipes

Easter is a time for celebration, and what better way to celebrate than with a table full of delicious food and treats? If you loved these bird’s nest cupcakes, here are more fantastic recipes and ideas to make your Easter celebration extra special and memorable:

Empty Tomb Rolls: A meaningful and delicious treat featuring disappearing marshmallows.
One Hour Easter Dinner: A reader favorite, perfect for a stress-free holiday meal.
4 Simple Easter Treats: Quick and easy ideas for your festive spread.
Easter Chick Strawberries: Adorable and healthy-ish, perfect for little ones.
M&M Cookies: Customize with pastel M&M’s for a festive twist.

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5 from 3 votes

Bird’s Nest Easter Cupcakes

By

Chelsea Lords

These yellow Easter Cupcakes are almost too cute to eat! Topped with cream cheese frosting, toasted coconut, and M&M’s, they come together easily for the perfect bird’s nest treat.

Prep Time:

20

Cook Time:

18

Total Time:

38

Servings:

24
cupcakes

Equipment

Cupcake pan with liners
Large skillet
Hand mixer

Ingredients

Cupcakes

3 large eggs
3/4 cup sour cream full-fat
3/4 cup vegetable oil
2 teaspoons vanilla extract
1 (15.25-ounce) package super moist yellow cake mix
1 (3.4-ounce) package instant vanilla pudding mix dry
1/2 cup water

Cream Cheese Frosting

1/2 cup unsalted butter at room temperature
1 (8-ounce) package cream cheese full-fat, at room temperature
1/2 teaspoon vanilla bean paste or use 1 teaspoon vanilla extract
1/8 teaspoon salt
3 cups powdered sugar

Toppings

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

Instructions

Preheat the oven to 350°F (176°C) and line a cupcake pan with liners. This recipe makes 24 cupcakes. Set aside.
In a large bowl, whisk the eggs with a fork. Add in sour cream, canola oil, and vanilla extract. Stir until completely combined. Add cake mix and pudding mix, stirring a few times to moisten. Add the water and mix until just combined.
Fill cupcake liners 3/4 full. (The batter should yield a full 24 cupcakes, so divide evenly.)
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.
Meanwhile, Place the shredded coconut 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

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.
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.
Place a bit of frosting on the bottom of an M&M and press into the cupcake. Place three M&M’s on each cupcake.

Recipe Notes

Nutrition Note: Nutritional information may vary slightly, depending on the brand of cake mix used.

Storage: Store leftover cupcakes in an airtight container in the fridge for up to 3–4 days. You can read here about freezing cupcakes.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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