Easter Nests Recipe - Allrecipes.com
Easter Nests Recipe
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Easter Nests

Recipe by  

"These Easter egg nest cupcakes are a hit. Everyone loves them!"

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Ingredients Edit and Save

Original recipe makes 2 dozen cupcakes Change Servings
  • PREP

    30 mins
  • COOK

    25 mins

    1 hr 55 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
  2. Beat cake mix, water, vegetable oil, and eggs in a mixing bowl using an electric mixer, on low speed until mixture is moistened, 30 seconds. Increase speed to medium and beat until batter is smooth, 2 more minutes. Fill prepared cupcake cups about 2/3 full with batter.
  3. Bake cupcakes in the preheated oven until a toothpick inserted into a cupcake comes out clean, 18 to 23 minutes. Remove cupcakes from oven and turn oven heat up to 400 degrees F (205 degrees C). Let cupcakes cool.
  4. Spread coconut into a large, shallow baking pan or onto a baking sheet; toast in the hot oven until coconut is golden brown, about 7 minutes. Cool.
  5. Cut a piece out of the top of each cupcake to leave a hollow depression about 1/2 inch deep and 1 1/2 inches across. Discard cut-out portions. Frost cupcakes with chocolate frosting and cover frosting with toasted coconut. Place 3 egg-shaped candies in the small depression on top of each cupcake.
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Reviews More Reviews

Apr 19, 2014

They're adorable, but there is a typo! "Discard cut-out portions"??! Are you crazy? Lol. It SHOULD read: Cook enjoys the spoils. :-)

Mar 25, 2013

Super cute! I used strawberry jam instead of frosting because I filled the cupcakes with strawberry jam and the frosting just seemed like too much. The toasted coconut is a wonderful idea!


7 Ratings

Mar 03, 2013

ADORABLE and DELICIOUS! I used a yellow cake mix...Can't wait to make these for the kids for Easter~YUM! Thanks for sharing. :)

Mar 30, 2013

A Big Hit! I made this pretty much exactly by the recipe and found it easy to follow. The only exception is that I made both chocolate and vanilla cupcakes according to directions on the boxes. I used a grapefruit spoon to scoop out the centers of the cupcakes when cool. At my house there was no need to discard the cut-out portions since I have a hungry teen. Caution, keep a close watch on the coconut when toasting as it will burn quickly. I placed the toasted coconut in a bowl and after frosting the cupcakes just inverted them in the coconut, gently rolling the edges around a bit. I found it is better not to press down the center, since less coconut is needed in the center depression. The candy eggs need to touch some frosting to stick well. I used chocolate frosting for both the chocolate and vanilla cupcakes. Both turned out wonderful and looked exactly like the picture. I used Whoppers mini eggs. These cupcakes were a delightful and tasty novelty for Easter, and everyone complimented them and even took pictures. Thanks for sharing this recipe. I will make these every year from now on!

Apr 19, 2014

Delicious! And super cute!!! Used the whipped chocolate frosting!

Mar 31, 2013

These were absolutely delicious. I thought I might have burned the coconut but the darker the better!

May 20, 2015

I made these for an Easter Bake Sale fundraiser for our ladies' auxiliary to the local fire dept. They were the first items sold! Easy to put together, inexpensive, and so cute. I made extras for my family and got the 5-star!


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  • Calories
  • 291 kcal
  • 15%
  • Carbohydrates
  • 35.5 g
  • 11%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 229 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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