Coconut Easter Egg Cupcakes

These coconut Easter egg cupcakes have a moist cupcake based topped with fluffy white chocolate buttercream, then garnished with toasted coconut and mini Cadbury eggs to look like bird nests! They're the perfect Easter dessert!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 20

Total Time 50

Servings cupcakes

Calories 520kcal

Author Kyleigh Sage

Equipment

Ingredients

Cupcakes

½ cup unsalted butter melted
1 cup granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract
½ teaspoon coconut extract
1 ½ cups cake flour substitute all purpose flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
½ cup whole milk substitute coconut milk

Buttercream

4 ounces white chocolate melted and cooled
1 cup unsalted butter room temperature
3 cups powdered sugar
¼ teaspoon coconut extract
2-4 tablespoons heavy cream as needed

Top With

shredded coconut toasted
mini Cadbury eggs

US Customary - Metric

Instructions

Toasted Coconut

Preheat the oven to 350°F.
Spread the shredded coconut in an even layer on a parchment lined baking sheet.
Toast for 5-10 minutes, tossing every couple minutes until golden brown.
Remove from the oven and let cool to room temperature.

Cupcakes

Whisk the cake flour, baking powder, and salt together in a large bowl.
In a separate bowl, whisk together the melted butter and sugar.
Then add in the eggs, vanilla, and coconut extract and whisk until fully combined.
Stir in about half of the flour mixture. Then stir in the milk and the rest of the flour mixture and mix until fully combined.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack.
Let the cupcakes cool completely before frosting.

White Chocolate Buttercream

Melt the white chocolate and let cool almost to room temperature. It should be melted but cool to the touch. I prefer to melt the chocolate in the microwave in intervals of 20 seconds, stirring each time.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the butter and powdered sugar together until smooth.
Set the mixer to low speed and slowly drizzle in the melted white chocolate until it's fully incorporated into the buttercream. Add in the coconut extract, then beat on high speed for 3-4 minutes or until the buttercream is super light and fluffy.
If the frosting is too thick, add in 1 tablespoon of cream at a time to thin it out a bit.
Frost the cupcakes with the white chocolate buttercream, then gently press the toasted coconut into the buttercream so it sticks. Gently press mini Cadbury eggs on top to resemble bird nests.

Notes

These cupcakes will last in the fridge for up to 3 days. However, they taste best when served at room temperature! I like to let them sit at room temperature for about an hour before serving.

Nutrition