Easy Egg Nest Easter Cupcakes: Simple Easter Treats
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Egg Nest Easter Cupcakes: For a quick and easy Easter treat that’s fun and whimsical and perfect for spring, try these simple vanilla cupcakes. They’re easy to make, moist, and delicious and made festive with chocolate eggs and dyed coconut.
They’re so simple to assemble and are a colorful and delightful addition to the Easter dessert table.
Egg Nest Vanilla Easter Cupcakes
You will need the following simple ingredients:
Refrigerated:
Butter, egg whites, milk, and sour cream.
Pantry Ingredients:
All-purpose flour, granulated sugar, baking powder, baking soda, salt, and vanilla extract.
How to Make Egg Nest Vanilla Easter Cupcakes
- Preheat the oven to 375 degrees F. Line muffin tins with paper baking cups.
- Cream together the butter and sugar until smooth. Add the egg whites, one at a time, and mix well. Then add vanilla, baking powder, baking soda, salt, flour, milk, and sour cream. Beat for a minute or so until the batter is smooth.
- Portion the batter equally among paper-lined muffin cups until they are about 2/3 full. Bake for 18 to 20 minutes or until golden brown and a cake tester inserted in the middle comes out mostly clean.
How to Make Coconut Nests
To make the nests, add 1 cup of sweetened coconut flakes to a resealable sandwich bag (or several if you want a variety of colors). To the bags, add a drop or two of desired food color. Seal the bag/bags and shake to blend the color. You may need to add a drop or two of water to help disperse the color evenly in the flakes.
Top each frosted cupcake with a ring of about 1 teaspoon of colored coconut flakes. Nest 3 egg-shaped candies into the “nest”. For these, I used M&M’s speckled Easter Egg candies. But any will do. Even jelly beans.
Egg Nest Easter Cupcakes: A Simple Vanilla Cupcakes with Buttercream Frosting
For a quick and easy Easter treat that's fun and whimsical and spring-like, try these Easter Egg Nest Cupcakes with our Simple Vanilla Cupcakes recipe posted here.
Ingredients
Vanilla Cupcakes
- 3/4 cup butter, softened (1 1/2 sticks)
- 1 1/4 cup granulated sugar
- 3 large egg whites
- 2 teaspoons pure vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 cups flour
- 1/2 cup milk
- 1/2 cup sour cream
Buttercream Frosting
- 3 cups confectioners' sugar
- 1/3 cup butter, softened
- 1 teaspoon vanilla
- About 2 tablespoons milk
Instructions
- Preheat the oven to 375 degrees F. Line 2 muffin tins with paper baking cups.
- Cream together the butter and sugar until smooth. Add the egg whites, one at a time, and mix well. Then add vanilla, baking powder, baking soda, salt, flour, milk and sour cream. Beat for a minute or so until the batter is smooth.
- Portion the batter equally among paper-lined muffin cups until they are about 2/3 full. Bake for 18 to 20 minutes or until golden brown and a cake tester inserted in the middle comes out mostly clean.
- Frosting: Combine the powdered sugar and butter. Stir in the vanilla and milk; beat until smooth. This should take a little while to get the best consistency for frosting. Add food color if you like.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 347Total Fat: 14gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 38mgSodium: 349mgCarbohydrates: 52gFiber: 1gSugar: 36gProtein: 3g
