Easter Bird Nest Cupcakes Recipes

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EASTER BIRD NEST CUPCAKES

These cute Easter cupcakes are decorated with chocolate buttercream and chocolate sprinkles to make a nest, with each nest holding three chocolate eggs in the centre. Kids will love to help make these Easter cupcakes!

Provided by mumofsix

Categories     Holiday Cakes

Time 1h5m

Yield 18

Number Of Ingredients 14



Easter Bird Nest Cupcakes image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper liners.
  • Combine 1 cup plus 2 tablespoons flour, 1/2 cup butter, sugar, eggs, and 2 tablespoons cocoa powder in a bowl. Beat with an electric blender until batter is evenly blended.
  • Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 10 to 12 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
  • While the cupcakes are cooling, make the buttercream. Beat 3/4 cup butter in a bowl with an electric blender until light and fluffy. Add 1 1/2 cups cocoa powder and confectioners' sugar alternately with 1/2 cup plus 2 tablespoons milk. Add vanilla extract. Beat frosting until it has a spreading consistency, adding more confectioners' sugar or milk as needed.
  • Transfer chocolate buttercream to a piping bag with a star tip and pipe a round nest onto each cupcake. Sprinkle nest with chocolate sprinkles and place 3 mini chocolate eggs into each nest.

Nutrition Facts : Calories 346.2 calories, Carbohydrate 52.3 g, Cholesterol 55.4 mg, Fat 15.8 g, Fiber 2.8 g, Protein 3.6 g, SaturatedFat 9.5 g, Sodium 116.4 mg, Sugar 38.1 g

1 cup self-rising flour
2 tablespoons self-rising flour
½ cup unsalted butter, at room temperature
7 tablespoons white sugar
2 eggs
2 tablespoons cocoa powder
¾ cup unsalted butter, softened
1 ½ cups cocoa powder
5 cups confectioners' sugar, or more as needed
½ cup milk
2 tablespoons milk, or more as needed
1 drop vanilla extract
3 tablespoons chocolate sprinkles, or as needed
58 mini chocolate candy-coated Easter eggs

BIRD'S NEST CUPCAKES

Betty Crocker® FUN da-Middles™ chocolate cupcake mix and frosting come together in these decorative cupcakes - a wonderful dessert treat for your family.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 12

Number Of Ingredients 7



Bird's Nest Cupcakes image

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 12 regular-size muffin cups.
  • Make cupcake mix as directed on box, using water, oil and eggs. Fill muffin cups one-third full with batter, using about 2 tablespoons in each. Squeeze filling pouch 20 times; cut off corner of pouch at cut line. Divide filling equally among cupcakes, making sure filling does not touch sides of muffin cups. Evenly distribute remaining batter among cupcakes, making sure filling is completely covered.
  • Bake 24 to 29 minutes or until surface of cupcakes appears dry. Cool 20 minutes; remove cupcakes from pan to cooling rack.Cool completely, about 30 minutes.
  • Place coconut in resealable food-storage plastic bag; add food color. Seal bag and shake to mix; set aside. In medium microwavable bowl, microwave dulce de leche on High 10 seconds; stir. Stir in frosting with spatula until swirled. Frost cupcakes. Sprinkle with green coconut. Top with malted milk balls.

Nutrition Facts : Calories 536, Carbohydrate 71 g, Fat 5, Fiber 1 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 388 mg

1 box Betty Crocker™ FUN da-Middles™ chocolate cupcake mix with vanilla cream filling
Water, vegetable oil and eggs called for on cupcake mix box
2 cups shredded coconut
8 drops green food color
1/3 cup dulce de leche (caramelized sweetened condensed milk)
1 container (1 lb) Betty Crocker™ Rich & Creamy cream cheese frosting
1/2 cup speckled pastel-colored malted milk balls

NESTING BABY-BLUEBIRD CUPCAKES

A trio of newborn birds snuggles in a cozy nest of toasted, shredded coconut on top of these picture-perfect cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 1 dozen

Number Of Ingredients 4



Nesting Baby-Bluebird Cupcakes image

Steps:

  • Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; bake until light brown, 8 to 10 minutes, rotating pan once. Set aside to cool.
  • Lightly frost cupcakes with 1 cup chocolate buttercream; set aside. Tint 2 tablespoons reserved buttercream pale yellow; place in a pastry bag fitted with a #349 Ateco leaf tip; set aside. Tint remaining buttercream light blue; place in a pastry bag fitted with a #11 Ateco plain round tip, and pipe three bluebird heads, 3/4 inch in diameter, onto each cupcake. Using leaf tip, pipe yellow beaks. With a toothpick, add melted-chocolate eyes. Form each nest with 2 tablespoons toasted coconut.

1 1/2 cups shredded coconut (about 5 ounces)
Miniature Vanilla Cupcakes
Chocolate Buttercream
Yellow and light-blue food coloring

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