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Irresistible Mini Egg Nest Cupcakes

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These mini egg nest cupcakes combine moist vanilla cake with toasted coconut nests and colorful mini chocolate eggs, perfect for spring and Easter celebrations.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • ¾ cup (150g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) whole milk, room temperature
  • 1 ½ cups (135g) sweetened shredded coconut
  • 2 tablespoons (28g) unsalted butter, melted
  • 2 tablespoons brown sugar
  • About 24 mini chocolate eggs

Instructions

  1. Preheat your oven to 350°F (175°C). Line your mini muffin pan with paper liners or lightly grease it.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. In a separate bowl, beat the softened butter with eggs and vanilla extract until smooth and slightly fluffy, about 2-3 minutes.
  4. Gradually add the dry ingredients to the butter-egg mixture, alternating with the milk, starting and ending with the dry ingredients. Mix gently but thoroughly.
  5. Fill each mini muffin cup about two-thirds full with batter using a spoon or cookie scoop. You should get roughly 24 cupcakes.
  6. Bake for 14-16 minutes. Check doneness with a toothpick; it should come out clean.
  7. While cupcakes bake, mix shredded coconut with melted butter and brown sugar in a small bowl.
  8. Spread the coconut mixture on a parchment-lined baking sheet and toast in the oven for 5-7 minutes at 350°F (175°C), stirring once halfway through, until golden and fragrant.
  9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Spoon small mounds of toasted coconut on top of each cupcake, pressing slightly to form nest shapes.
  11. Nestle 3 mini chocolate eggs into each coconut nest.
  12. Serve immediately or store in an airtight container at room temperature for up to 2 days or refrigerated up to 4 days.

Notes

Use room temperature ingredients for best results. Toast coconut separately to keep nests crisp. Add coconut nests just before serving to avoid sogginess. For extra shine on eggs, brush with warmed honey or corn syrup. If using regular muffin pans, bake 18-22 minutes and adjust candy eggs per nest.

Nutrition

Keywords: mini cupcakes, spring dessert, Easter cupcakes, vanilla cupcakes, coconut nests, mini chocolate eggs, easy cupcakes, festive dessert

Find it online: https://pokirecipes.com/irresistible-mini-egg-nest-cupcakes-easy-homemade-spring-recipe/