These Bird Nest Cupcakes are a fun treat topped with chocolate and coconut, making them look like little nests! Perfect for celebrations or just a sweet afternoon snack.
Honestly, who can resist a cupcake that looks this cute? I love popping them in the oven, waiting for the sweet smell, and then decorating. They’re always a hit with family and friends!
Key Ingredients & Substitutions
All-Purpose Flour: This flour is perfect for cupcakes, providing a soft and tender crumb. If you need a gluten-free option, you can use a 1:1 gluten-free flour blend instead.
Granulated Sugar: Regular sugar works best for sweetness. For a healthier alternative, consider coconut sugar or honey, but these may affect the texture slightly.
Unsalted Butter: Using unsalted butter helps control the saltiness of your frosting. If you want to lower the fat, you can try using margarine or a plant-based butter for a dairy-free option.
Sweetened Shredded Coconut: This is the star of your bird nests! If you’re not a fan of coconut, you can use chopped nuts or even crushed graham crackers as a substitute.
How Do You Make Sure Your Cupcakes Are Perfectly Fluffy?
Getting that perfect fluffy texture in cupcakes is all about the mixing method. You want to cream the butter and sugar well to incorporate air. Here are the steps to follow:
- Beat the softened butter until creamy before adding the sugar; this is key for fluffiness.
- Add eggs one at a time, mixing just until incorporated.
- Mix your dry ingredients separately to ensure even distribution before combining them with the wet ingredients.
Also, make sure not to overmix once you add the flour. This can lead to dense cupcakes, and nobody wants that!
How to Make Bird Nest Cupcakes With Coconut
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup milk
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tbsp milk
- 1 tsp vanilla extract
For the Bird Nests:
- 2 cups sweetened shredded coconut
- 1 tbsp unsweetened cocoa powder (optional for coloring)
For Decoration:
- Candy eggs (M&M’s, chocolate eggs, or similar)
How Much Time Will You Need?
This delightful recipe will take about 45 minutes to prepare and bake the cupcakes, plus additional time for cooling and decorating. Expect to invest around 1 hour and 15 minutes total to create these sweet treats!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s warming up, line a cupcake pan with cupcake liners to get ready for the batter.
2. Mix the Dry Ingredients:
In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Give it a good mix so all the dry ingredients are well combined.
3. Combine Wet and Dry Ingredients:
Add the softened butter, large eggs, vanilla extract, and milk into the bowl with your dry ingredients. Use a mixer on medium speed and beat the mixture for about 2-3 minutes until it’s smooth and creamy.
4. Bake the Cupcakes:
Now it’s time to fill your cupcake liners! Divide the batter evenly, filling each liner about 2/3 full. Place them in the preheated oven and bake for 18-20 minutes. To check if they’re done, insert a toothpick in the center; if it comes out clean, they’re ready! Remove them from the oven and let them cool completely on a wire rack.
5. Prepare the Frosting:
While the cupcakes cool, let’s whip up the frosting. In a large bowl, beat the softened butter until it’s creamy. Gradually mix in the powdered sugar, then add in the milk and vanilla extract. Keep mixing until your frosting is light and fluffy!
6. Make the Coconut Nests:
To prepare the cute nests, take the shredded coconut and toast it in a skillet over medium heat. Stir it frequently until it turns golden brown. If you want to color it, sprinkle in the cocoa powder and mix until it’s nicely distributed.
7. Frost the Cupcakes:
Once your cupcakes have cooled down, generously spread the buttercream frosting on each one. It should be nice and thick for the perfect nest shape!
8. Add the Coconut Nests:
Immediately after frosting, take your toasted coconut and gently press it into the frosting, forming a nest-like appearance. You want the coconut to stick well so it stays put!
9. Decorate with Candy Eggs:
To finish off your beautiful nest cupcakes, place a few candy eggs right in the center of each one. These colorful treats make it look just like a real bird’s nest!
10. Serve and Enjoy!
Your Bird Nest Cupcakes are now ready to impress! Serve them up at your next gathering or just enjoy them yourself. Happy baking!
Can I Use A Different Type of Flour?
Absolutely! You can substitute all-purpose flour with cake flour for a lighter texture or use a gluten-free flour blend for a gluten-free option. Just make sure to check the packaging for any additional adjustments needed for liquid ingredients.
What If I Don’t Have Unsalted Butter?
No problem! You can use salted butter instead. Just reduce the added salt in the cupcake and frosting recipes to about 1/4 teaspoon, to ensure the flavor stays balanced.
How to Store Leftover Cupcakes?
Store any uneaten cupcakes in an airtight container at room temperature for up to 3 days. If you need to keep them longer, you can refrigerate them, but note that the frosting may become a bit firmer. For best texture, let them come to room temperature before serving.
Can I Make These Cupcakes Ahead of Time?
Yes, you can! Bake the cupcakes a day in advance and store them in an airtight container. Frost them on the day you plan to serve them to keep the frosting looking fresh and fluffy. The toasted coconut can be prepared ahead of time as well and stored in an airtight container until you’re ready to decorate!
