Yellow Easter Cupcakes topped with cream cheese frosting, toasted coconut, and M&Ms for the cutest, easiest Easter treat—bird’s nest cupcakes made simple!
author’s note
The Easter Cupcakes I Grew Up Making and Now My Kids Make!
Growing up, these were the Easter cupcakes we made every single year. My mom would bake the cupcakes while I hovered nearby, waiting for my turn to help with the decorating.
Once the cupcakes cooled, we’d pile on the frosting, sprinkle toasted coconut on top, and gently press in three candy eggs to make the little nests. I remember lining them up across the table and thinking they looked like something straight out of a bakery window.
Now I make these same cupcakes with my own kids. The decorating part is still the favorite. They love building the little nests and choosing the “best” candy eggs for each one. It’s one of those simple kitchen traditions that feels extra special every time Easter rolls around.
Ingredients In Easter Cupcakes
| Ingredient | Tips or Swaps |
|---|---|
| Yellow cake mix | A doctored cake mix keeps things simple and super moist. Use your favorite brand. |
| Instant pudding mix | Adds extra softness and flavor to the cupcakes. Don’t skip it. |
| Sour cream | Makes the cupcakes richer and more tender. Plain Greek yogurt works too. |
| Cream cheese | Use full-fat, room-temperature cream cheese for the smoothest frosting. |
| Shredded coconut | Sweetened coconut toasts quickly and gives the nests a soft texture. |
| Speckled egg candies | Classic Easter look. Any small candy eggs or jelly beans work. |
How To Make These Easter Cupcakes
- Batter: Whisk eggs, sour cream, oil, and vanilla until smooth. Stir in cake mix, pudding mix, and water until just combined.
- Bake: Fill liners three-quarters full and bake until a toothpick comes clean. Let cool.
- Coconut: Cook coconut in a skillet, stirring often, until golden. Let cool.
- Frosting: Beat butter and cream cheese until smooth. Mix in vanilla, salt, and powdered sugar until creamy.
- Decorate: Frost cupcakes, sprinkle with coconut, and press candy eggs in the center.
Storage
Store leftover Easter cupcakes in an airtight container in the fridge for 3 to 4 days.
For longer storage: Freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw at room temperature and frost and decorate when ready to serve.
More Easter Fun:
Bird’s Nest Easter Cupcakes
Equipment
- Cupcake pan with liners
Ingredients
- 3 large eggs
- 3/4 cup sour cream full-fat
- 3/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 (15.25-ounce) package super moist yellow cake mix
- 1 (3.4-ounce) package instant vanilla pudding mix dry
- 1/2 cup water
- 1/2 cup unsalted butter at room temperature
- 1 (8-ounce) package cream cheese full-fat, at room temperature
- 1/2 teaspoon vanilla bean paste or use 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 cups powdered sugar
- 2 cups sweetened shredded coconut
- 1 bag M&M’s Speckled Easter Eggs Candy
Instructions
- Preheat the oven to 350°F (176°C) and line a cupcake pan with liners. This recipe makes 24 cupcakes. Set aside.
- In a large bowl, whisk the eggs with a fork. Add in sour cream, canola oil, and vanilla extract. Stir until completely combined. Add cake mix and pudding mix, stirring a few times to moisten. Add the water and mix until just combined.
- Fill cupcake liners 3/4 full. (The batter should yield a full 24 cupcakes, so divide evenly.)
- Bake cupcakes, only 1 tray at a time, in the center of the oven, for 18–23 minutes or until a toothpick (or fork) when inserted in the center of a cupcake comes out clean or with a few moist crumbs. When lightly touching the top of the cupcake, it should bounce back. Remove and let the cupcakes cool in pan for 5–10 minutes before removing to a wire cooling rack to finish cooling.
- Meanwhile, Place the shredded coconut in a large skillet. Cook over medium heat, stirring constantly, until the flakes are mostly golden brown. Remove and allow to cool.
Cream Cheese Frosting and Assembly
- Meanwhile, prepare the frosting. Using a hand mixer, cream together the room-temperature butter and cream cheese on medium-high speed until completely smooth. Mix in vanilla extract and salt. With the mixer running on low speed, slowly add powdered sugar and beat until well blended and smooth. Chill the frosting while the cupcakes finish cooling.
- Frost completely cooled cupcakes with cream cheese frosting. Sprinkle 2 tablespoons of toasted coconut over the cupcakes. Gently press in the coconut to get it to fully adhere to the frosting.
- Place a bit of frosting on the bottom of an M&M and press into the cupcake. Place three M&M’s on each cupcake.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These cupcakes are so cute! I love the candy into little chicks. Thank you so much for sharing at Simple Supper Tuesday.
These cupcakes may just be the cutest cupcakes I’ve ever seen! They will definitely be going on my weekend baking list, that is if I can hold a piping bag steady and long enough! Pinned!
these are so adorable!
Well, now I feel like I’m behind! 🙂 These are so adorable, I love the little M&M birdies! Very sweet.
Oh my goodness, these are too adorable Chelsea! Yay for toasted coconut! Love the cute little birdie faces – Easter treats are one of my favorites – pinning 🙂
These are the cutest! Love those little birdies!
I order a dozen! 🙂
Chelsea, these are the cutest cupcakes I think I have ever seen!! Pinned 🙂
Haha thank you Jenn! You are so kind!
These are so cute! And toasted coconut is seriously one of life’s greatest joys. 😉 Love these!
These are too cute, Chelsea!