Go Back
Vanilla cupcakes with buttercream frosting, toasted coconut nests, and mini chocolate eggs on top.

Delightful Easter Cupcakes

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 servings
Calories 320 kcal

Ingredients
  

  • 1.5 cups all -purpose flour
  • 1 cup granulated sugar
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon sal t
  • 0.5 cup unsalted butter, softened
  • 1 large eg g
  • 0.5 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla bean paste
  • 0.5 cup shredded coconut, toasted
  • 36 mini candy -coated chocolate eggs

Instructions
 

  • Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • Whisk flour, baking powder, and salt in a medium bowl until combined.
  • In a stand mixer, cream 0.5 cup softened butter and granulated sugar until light and fluffy, approximately 3 minutes.
  • Beat in the egg and vanilla extract until fully incorporated.
  • Add dry ingredients alternately with milk, starting and ending with the flour mixture; mix until just combined.
  • Divide batter evenly among liners and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
  • Cool cupcakes completely on a wire rack.
  • Prepare frosting by beating 1 cup butter until smooth, then gradually adding powdered sugar, heavy cream, and vanilla bean paste until light and fluffy.
  • Pipe a circular mound of frosting onto each cooled cupcake.
  • Press toasted coconut onto the frosting to create a nest appearance.
  • Place three mini chocolate eggs in the center of each coconut nest.