Toasted Coconut Nest Cupcakes

Toasted Coconut Nest Cupcakes | These toasted coconut nest cupcakes are the perfect quick and easy treat for your Spring or Easter celebration.

Toasted Coconut Nest Cupcakes | These toasted coconut nest cupcakes are the perfect quick and easy treat for your Spring or Easter celebration.

Toasted Coconut Nest Cupcakes

I’m resurrecting a classic! I originally posted these toasted coconut nest cupcakes back in 2013 and they are one of my favorites to make every Spring. Bonus, they are super easy and can be made even easier with a simple shortcut. I am joining my friend Krista from The Happy Housie and several other extremely talented friends to share Spring and Easter recipes today.

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Toasted Coconut Nest Cupcakes | These toasted coconut nest cupcakes are the perfect quick and easy treat for your Spring or Easter celebration.

Aren’t these the cutest? I couldn’t actually believe how they came out! They are sure to charm at your Easter celebration, and they are also incredibly easy to make!

Toasted Coconut Nest Cupcakes | These toasted coconut nest cupcakes are the perfect quick and easy treat for your Spring or Easter celebration.

For the cupcakes themselves, you can use a classic vanilla cake and buttercream frosting like the recipe I included, but they are really convenient for any recipe.

Toasted Coconut Nest Cupcakes | These toasted coconut nest cupcakes are the perfect quick and easy treat for your Spring or Easter celebration.

In a pinch, a trick for these cupcakes cuts them down to just minutes. You can take plain vanilla grocery store cupcakes (we love the ones from Whole Foods) and scoop the frosting out of the middle. Then add your toasted coconut and egg candies, and you have a sweet customized Easter treat! It’s the perfect solution for those who don’t bake, but still want to create a cute treat for their gathering. I’m always an advocate of balancing beautiful touches and enjoyment on holidays, rather than having a million things to cook and bake.Toasted Coconut Nest Cupcakes | These toasted coconut nest cupcakes are the perfect quick and easy treat for your Spring or Easter celebration.

This is also a really fun recipe to get the kids to help with. They can add the (cooled) coconut to the tops to make the nests. I have a sweet memory of my boys counting the little eggs to put on top when they were small. I hope your family enjoys these as much as we have!

Toasted Coconut Nest Cupcakes

These toasted coconut nest cupcakes are the perfect quick and easy treat for your Spring or Easter celebration.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12 cupcakes
Author Nina Hendrick

Ingredients

Classic Vanilla Cake Ingredients

  • 1/2 cup room temp or softened butter
  • 1 cup sugar
  • 2 eggs room temp
  • 2 tsp vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup of milk or creamer

Basic Buttercream Ingredients

  • 1/2 cup 1 stick unsalted butter, softened/room temperature
  • 1 lb half a bag of confectioners sugar, sifted
  • 1 tsp of pure vanilla extract
  • 1 tsp Light CreamToasted Coconut Nest Ingredients
  • 2 cups flake sweetened coconut
  • egg candies I used these

Instructions

Classic Vanilla Cake Instructions

  1. Preheat oven to 350 degrees. Line cupcake pan with cupcake liners.
  2. Cream together butter and sugar in stand mixer. Add eggs one at a time until combined. Mix in vanilla.
  3. Mix dry ingredients in separate bowl. Add to wet batter in thirds alternating with milk/cream. You may find that you don't need all of the milk/cream, or you may find you need to add more. You want a loose consistency.
  4. Scoop batter into cupcake liners until they are 3/4 full. Bake for 22 minutes.

Basic Buttercream Instructions

  1. Beat butter and confectioner's sugar in the bowl of your stand mixer until fluffy.
  2. Add vanilla and light cream, if needed.
  3. The consistency of your buttercream should be similar to peanut butter. Add additional sugar or cream to achieve the desired result.
  4. Pipe buttercream around just the perimeter of the cupcakes. Toasted Coconut Nest Instructions
  5. Add your coconut to a small skillet, and turn your heat to medium-low.
  6. The oil from the flakes is sufficient for browning. Stir constantly until lightly toasted.
  7. Remove from heat and allow to cool.
  8. Press the cooled coconut into the frosting to create the "nests".
  9. Add 2-3 egg candies. 

Recipe Notes

You can also add a filling like raspberry jam to the center of the cupcakes once they are cooled, but before frosting. 

Today some of my friends are sharing their beautiful and inspiring spring recipes as well!

Hop over to see what they are sharing…

Raspberry Lemon Quench at The Happy Housie

Amazing Gluten Free Popovers at Willow Street Interiors

Easy Strawberry Ice Cream Cake at My Uncommon Slice of Suburbia

Chocolate Challah Bread at Place of My Taste

Low Fat Oreo Fluff Dessert at On Sutton Place

Gluten/Dairy Free Easter Egg Lemon Sugar Cookies at Zevy Joy

Fresh Citrus Angel Food Cake with Lemon Curd at Sincerely, Marie Designs

Painted Easter Cake with Chocolate Nest at Craftberry Bush

The Best Carrot Cake Recipe at Happy Happy Nester

Lemon Cheesecake Mini Tarts at The House of Wood

Flower Pretzels at Home Made Lovely (formerly AKA Design)

Lemon Shortbread Squares at A Pretty Life

Dairy Free Avacado Egg Salad at Simple Stylings

Gluten Free Double Chocolate Chip Cookies at Taryn Whiteaker

Easy Cake Batter Dip at Amber Tysl

Tea Cake Sandwich Recipe at Shabbyfufu

Toasted Coconut Nest Cupcakes at Nina Hendrick Design Co.

Pink Lemonade Chiffon Naked Cake at Summer Adams

Kid Favourite Rice Krispie Spring Eggs at Duke Manor Farm

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7 thoughts on “Toasted Coconut Nest Cupcakes

  1. These look beautiful and delicious! And I totally agree with you…balancing beautiful touches with enjoyment is so important!

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