Imagine a delightful dessert that effortlessly captures the essence of Easter celebrations, Easy Easter Egg Cupcakes. These homemade vanilla cupcakes come adorned with silky chocolate buttercream frosting, while coconut flakes tinted green and nestled candy eggs atop bring to life charming little nests. This fusion of flavors and textures makes them an irresistible addition to any Easter table, promising a festive treat that’s as delightful to look at as it is to savor.
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap “Jump to Recipe” at the top of the page.
Why You’ll Love These Easter Cupcakes
Imagine us gathered in the kitchen, embarking on a fun and easy project – crafting easy easter egg cupcakes that are as delightful to look at as they are to eat. Their presence alone will transform your easter brunch table into a vibrant showcase of spring.
I love how these cupcakes offer the perfect canvas for creativity; whether it’s jelly beans, cadbury mini eggs, or chocolate easter eggs, each cupcake becomes a unique masterpiece.
And the best part? Inviting family to join in the baking process, turning this festive easter dessert making into a cherished easter celebration activity.
Easter Cupcakes Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- Flour, Sugar, Butter (room temperature), Eggs, Buttermilk, and Vanilla – These are our base essentials to create those fluffy homemade vanilla cupcakes we all love.
- Coconut Flakes, Green Food Coloring, and a delightful selection of Easter Candy (think jelly beans, Cadbury mini eggs, or chocolate easter eggs) – To beautifully decorate our cupcakes and make them festive for the Easter brunch table.
- Powdered Sugar, Unsweetened Cocoa Powder – For that rich, creamy chocolate buttercream frosting that ties everything together.
Remember, having your butter at room temperature is the secret to the perfect cupcake batter and frosting mix. It’s all about the little details that make these cupcakes a hit at any Easter Sunday celebration.
How to Make Easter Nest Cupcakes
[Step 1] Cupcakes: Add flour, baking powder, and 1/2 teaspoon salt to a medium bowl and whisk until combined. Set aside.
[Step 2] Beat the butter and sugar on medium-high speed for five minutes in a stand mixer or with an electric hand mixer. Beat in the eggs and 2 teaspoons of vanilla.
[Step 3] Alternate mixing in the dry ingredients and buttermilk on low speed, scraping the sides of the bowl as necessary.
[Step 4] Add 12 cupcake liners to a muffin tin and divide the batter equally so that the cups are about 2/3 full. Bake for 20-23 minutes at 350 degrees. Let the cupcakes rest in the pan for 5 minutes, before transferring to a wire rack to cool completely.
[Step 5] Frosting: Beat the softened butter until creamy. Add the cocoa powder and pinch of salt. Mix in the powdered sugar, one cup at a time. Add milk as needed to make a creamy consistency. Scoop the frosting into a piping bag with a large star tip and set aside.
[Step 6] Green Coconut: add one tablespoon of water and two drops of green food coloring to a mason jar and stir. Then add one cup of coconut flakes. Cover the jar with a lid and shake it to coat the coconut with the green food coloring. Pour the coconut onto a paper towel to allow the excess liquid to drain.
[Step 7] Cupcake Assembly: Add a dot of chocolate frosting to the top of the cupcake and use a knife or a frosting spatula to spread a thin layer over each cupcake. Press some of the green coconut flakes on top of the frosting with your fingers to ensure that it sticks.
[Step 8] Pipe a circle or chocolate frosting on top of the grass, then place one, two, or three Easter egg candies inside the “nest”.
Helpful Kitchen Tools
- Mixing Bowls
- Stand Mixer or Electric Mixer
- Whisk
- Silicone Spatula
- Muffin Pan
- Cupcake Liners
- Piping Bag
- Large Star Tip
Frequently Asked Questions
Yes, storing them in an airtight container keeps them fresh for days, making your Easter celebration sweet treats last longer.
For this easy Easter cupcake project, you can substitute buttermilk with a mixture of milk and a tablespoon of vinegar or lemon juice; a perfect hack for homemade vanilla cupcakes.
Achieving that creamy buttercream frosting is all about having your butter at room temperature before you start mixing. This ensures your Easter desserts are as delightful to look at as they are to eat.
Final Thoughts
Embracing the joy and creativity of baking these easy easter egg cupcakes brings a delightful burst of sweetness and festivity to your Easter celebration. I urge you to dive into this easy project, creating unforgettable memories whether they’re showcased on your Easter brunch table or found during an easter egg hunt!
Did you try this recipe? Make sure to give it a five star ⭐️⭐️⭐️⭐️⭐️ rating below!
Easter Egg Cupcakes
These homemade vanilla cupcakes come adorned with silky chocolate buttercream frosting, while coconut flakes tinted green and nestled candy eggs atop bring to life charming little nests.
Ingredients
Vanilla Cupcakes
- 1 1/4 Cups All-Purpose Flour
- 1/4 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1/2 Cup Unsalted Butter, softened
- 3/4 Cup Sugar
- 2 Eggs
- 2 Teaspoons Vanilla Extract
- 1/2 Cup Buttermilk
Chocolate Buttercream
- 1/2 Cup Butter, softened
- 1/4 Cup Cocoa Powder
- Pinch Salt
- 2 Cups Powdered Sugar
- 2-3 Tablespoon Milk, as needed
Cupcake Toppings
- 1 Cup Shredded Coconut
- Green Food Coloring
- Easter Egg Candies
Instructions
- Cupcakes: Add flour, baking powder, and 1/2 teaspoon salt to a medium bowl and whisk until combined. Set aside.
- Beat the butter and sugar on medium-high speed for five minutes in a stand mixer or with an electric hand mixer. Beat in the eggs and 2 teaspoons of vanilla.
- Alternate mixing in the dry ingredients and buttermilk on low speed, scraping the sides of the bowl as necessary.
- Add 12 cupcake liners to a muffin tin and divide the batter equally so that the cups are about 2/3 full. Bake for 20-23 minutes at 350 degrees. Let the cupcakes rest in the pan for 5 minutes, before transferring to a wire rack to cool completely.
- Frosting: Beat the softened butter until creamy. Add the cocoa powder and pinch of salt. Mix in the powdered sugar, one cup at a time. Add milk as needed to make a creamy consistency. Scoop the frosting into a piping bag with a large star tip and set aside.
- Green Coconut: add one tablespoon of water and two drops of green food coloring to a mason jar and stir. Then add one cup of coconut flakes. Cover the jar with a lid and shake it to coat the coconut with the green food coloring. Pour the coconut onto a paper towel to allow the excess liquid to drain.
- Cupcake Assembly: Add a dot of chocolate frosting to the top of the cupcake and use a knife or a frosting spatula to spread a thin layer over each cupcake. Press some of the green coconut flakes on top of the frosting with your fingers to ensure that it sticks.
- Pipe a circle or chocolate frosting on top of the grass, then place one, two, or three Easter egg candies inside the “nest”.
Nutrition Information:
Yield: 12 Serving Size: 1 CupcakeAmount Per Serving: Calories: 370Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 88mgSodium: 231mgCarbohydrates: 47gFiber: 1gSugar: 34gProtein: 4g
