Delicious Mini Egg Nest Cupcakes with Easy Homemade Coconut Frosting
These mini egg nest cupcakes feature moist vanilla cupcakes topped with creamy coconut frosting and decorated with mini candy eggs, perfect for spring and Easter celebrations.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 mini cupcakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour, sifted
- ¾ cup (150g) granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) whole milk, room temperature (almond milk for dairy-free)
- ½ cup (115g) unsalted butter, softened (for frosting)
- 2 ½ cups (300g) powdered sugar, sifted
- 3 tablespoons full-fat coconut milk, chilled
- 1 teaspoon vanilla extract (for frosting)
- Pinch of salt (for frosting)
- About 24 mini candy eggs (for decoration)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- In a medium bowl, beat softened butter until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add dry ingredients to the butter mixture alternately with milk, starting and ending with dry ingredients. Mix gently until smooth and pourable.
- Spoon batter into liners, filling about ⅔ full (approximately 2 tablespoons or 30ml per mini cupcake).
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Watch closely after 14 minutes to avoid overbaking.
- Remove cupcakes from tin and transfer to a wire rack to cool completely before frosting.
- For frosting, beat softened butter until creamy. Gradually add powdered sugar, mixing well after each addition.
- Add chilled coconut milk, vanilla extract, and a pinch of salt. Beat until light and fluffy, about 3-4 minutes. Adjust consistency with more coconut milk or powdered sugar if needed.
- Frost cupcakes using a piping bag with a star tip or a spatula, making a small well in the center of the frosting.
- Place 2-3 mini candy eggs gently into the frosting nest, pressing slightly to secure.
- Serve immediately or refrigerate for up to 3 days. Bring to room temperature before serving.
Notes
Use room temperature butter and eggs for best results. Chill frosting before piping for easier handling. Avoid overmixing batter to keep cupcakes tender. For vegan version, substitute eggs with flax eggs and use dairy-free butter and milk. For gluten-free, use a 1:1 gluten-free baking flour blend and ensure baking powder is gluten-free.
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 190
- Sugar: 18
- Sodium: 110
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 25
- Fiber: 0.5
- Protein: 2
Keywords: mini cupcakes, egg nest cupcakes, coconut frosting, Easter cupcakes, spring dessert, easy cupcakes, homemade frosting