Easter Nests

Easter Nests

Alix S.

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

1 h 55 m servings 291 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

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

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

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!

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...

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

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

Frosted and with a Peep on top, they were a hit.

This was so cute and fun to make with the kids. Perfect for Easter!

I will make it again I added gummy worms around the nest

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