These Easter cupcakes with toasted coconut bird’s nests, make a perfect dessert for any spring brunch. A light coconut almond cupcake topped with cream cheese frosting with a hint of almond are topped with toasted coconut and mini bird eggs. They are a delightful addition to an Easter party.
Decorating for Easter can be simple floral centerpieces in jelly jars, robin’s egg blue plates and lacey white tablecloths and napkins.
(This post was originally published on April 24th, 2014. As an Amazon Affiliate, I earn commission on qualifying purchases.)
This coconut cupcake recipe, from Ina Garten, is always a hit. It makes a lot of cupcakes, so feel free to halve the recipe. Depending on the size of your cupcake tin, the recipe makes between 24 and 28. I love these robin’s egg blue cupcake wrappers. I like to decorate them with malted Easter eggs.
Tips for making these Easter cupcakes.
- As with all baking, make sure to read through the entire recipe first to ensure you have all the ingredients.
- Eggs, butter and cream cheese should be room temperature. Make sure to allow plenty of time before beginning.
- Weigh the ingredients! I always put cups and weights in my recipes because so many of us grew up cooking with cups. In a professional setting and Europe, all bakers use a scale for accuracy. Measuring cups can in size. For the best results use a scale! They are not expensive and take up very little room in the kitchen.
- The cream cheese frosting recipe makes more than you’ll need for 24-28 cupcakes, unless you like a lot of frosting.
Storing the coconut cupcakes.
If you’d like to make these ahead, freeze them unfrosted. Defrost in the fridge the day before. They will stay fresh for a few days if well wrapped.
Making the cupcakes
- butter. Always use unsalted butter, especially for baking!
- extra large eggs
- vanilla extract
- almond extract
- all-purpose flour. (Gluten free flour works very well!)
Bring all ingredients to room temperature, weigh and measure everything before you begin. Cream the butter and sugar. Then add the eggs and the extracts.
Fold in the flour and dry ingredients, alternating with the buttermilk.
Lastly, fold in the coconut.
Fill the cupcake tin to the top!
Wait until they are completely cooled to frost and decorate.
- 12 ounces unsalted butter room temperature
- 2 cups sugar (14 ounces)
- 5 extra-large eggs room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract
- 3 cups flour (13 ounces)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 7 ounces sweetened shredded coconut
- Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes.
- With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
- Line a muffin pan with paper liners. Fill each liner to the top with batter.
- Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean.
- Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Cream Cheese Frosting
- In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
- Frost each cupcake with cream cheese frosting then top with remaining coconut.
- Decorate coconut nests with candy Easter eggs. (optional)
Looking for more cupcake recipes?