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Easy Fluffy Coconut Nest Cupcakes

Easy Fluffy Coconut Nest Cupcakes - featured image
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These Easy Fluffy Coconut Nest Cupcakes with Candy Eggs are a nostalgic, tropical-flavored treat perfect for Easter and spring celebrations. They feature toasted coconut folded into a light, airy batter and are topped with whipped cream frosting and candy eggs.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour (or almond flour for gluten-free)
  • 1 cup (200g) granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs, room temperature
  • ½ cup (120ml) coconut milk
  • ½ cup (115g) unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • 1 cup (75g) sweetened shredded coconut, toasted
  • 1 cup (240ml) heavy whipping cream, chilled
  • 3 tbsp powdered sugar, sifted
  • ½ tsp vanilla extract
  • Optional: 2 tbsp cream cheese (for extra creaminess)
  • Mini candy eggs (chocolate or jelly beans)
  • Extra toasted shredded coconut for decoration

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. Toast shredded coconut in a dry skillet over medium-low heat for about 5 minutes, stirring constantly until golden and fragrant. Set aside to cool.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  3. In a separate bowl, beat eggs with coconut milk, melted butter, and vanilla extract until smooth.
  4. Gently fold the cooled toasted coconut into the dry ingredients. Slowly pour in the wet ingredients and fold gently until just combined. Avoid overmixing.
  5. Divide batter evenly into cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a cooling rack to cool completely.
  6. In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. For extra creaminess, fold in cream cheese before whipping.
  7. Frost each cooled cupcake with whipped cream. Sprinkle extra toasted coconut around edges to create a nest effect. Place mini candy eggs in the center of each nest. Chill for 15 minutes before serving.

Notes

Toast coconut on low to medium-low heat and stir constantly to avoid burning. Use an ice cream scoop for even batter portions. Chill cream and bowl before whipping frosting for best results. Store cupcakes in an airtight container in the refrigerator for up to 3 days. Freeze unfrosted cupcakes for up to 2 months.

Nutrition

Keywords: coconut cupcakes, Easter cupcakes, fluffy cupcakes, toasted coconut, candy eggs, spring dessert, easy cupcakes

Find it online: https://tomyumy.com/easy-fluffy-coconut-nest-cupcakes-recipe-5-steps-to-perfect-easter-treats/