Perfect Easter Egg Nest Cupcakes
Delightful vanilla almond cupcakes topped with chocolate coconut nests and pastel candy eggs for Easter.
Ingredients
Ingredients
- 1 3/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon almond extract
- 3/4 cup whole milk room temperature
- 4 ounces cream cheese softened
- 1/2 cup unsalted butter softened (for frosting)
- 2 cups powdered sugar
- 1 teaspoon vanilla bean paste for frosting
- 1 cup shredded coconut unsweetened
- 1/2 cup dark or semi sweet chocolate chips
- 24 pastel candy coated chocolate eggs
Instructions
- Preheat oven to 350°F. Line a 12 cup muffin pan with paper cupcake liners and set aside.
- In a medium bowl whisk together the flour, baking powder, and salt until well combined.
- In a large mixing bowl beat the 1/2 cup softened butter and granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the 1 teaspoon vanilla bean paste and almond extract until smooth.
- Reduce mixer speed to low and add the dry ingredients in three additions, alternating with the milk in two additions, beginning and ending with the flour mixture, mixing just until the batter is smooth.
- Divide the batter evenly among the 12 liners, filling each about two thirds full.
- Bake the cupcakes for 18 to 22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- For the frosting, beat the cream cheese and 1/2 cup softened butter together in a large bowl until smooth and creamy.
- Gradually add the powdered sugar and 1 teaspoon vanilla bean paste to the cream cheese mixture, beating on medium high speed until light, fluffy, and spreadable, about 4 to 5 minutes.
- Frost the cooled cupcakes with the cream cheese frosting using a piping bag or an offset spatula, leaving a slight depression in the center if possible.
- Melt the chocolate chips in a microwave safe bowl in 20 second increments, stirring after each, until completely smooth.
- Add the shredded coconut to the melted chocolate and stir until all of the coconut is evenly coated.
- Spoon a small mound of the chocolate coconut mixture on top of each frosted cupcake and gently shape it into a nest with a slight hollow in the center.
- Press 2 to 3 pastel candy coated chocolate eggs into the center of each chocolate coconut nest.
- Let the cupcakes sit at room temperature for about 30 minutes, or refrigerate for 10 minutes, until the chocolate nests are set before serving.
Notes
- Use room temperature butter, eggs, milk, and cream cheese so the batter and frosting mix smoothly and bake up with a tender crumb.
- You can bake the cupcakes up to 2 days ahead, store them airtight at room temperature, and frost and decorate them on the day you plan to serve.
- Store decorated cupcakes in an airtight container in the refrigerator for up to 3 days and bring to room temperature for 20 to 30 minutes before serving.
- For a stronger almond flavor, increase the almond extract to 3/4 teaspoon and slightly reduce the vanilla bean paste in the batter if desired.
- You can bake the cupcakes up to 2 days ahead, store them airtight at room temperature, and frost and decorate them on the day you plan to serve.
- Store decorated cupcakes in an airtight container in the refrigerator for up to 3 days and bring to room temperature for 20 to 30 minutes before serving.
- For a stronger almond flavor, increase the almond extract to 3/4 teaspoon and slightly reduce the vanilla bean paste in the batter if desired.