Yield: 18 Cupcakes
Coconut Easter Cupcakes
Homemade coconut cupcakes are topped with Robin Eggs and shredded toasted coconut nests for the perfect make-ahead Easter dessert!
Ingredients
Cupcakes
- ¾ cup coconut cream, do not shake the can, you only want the thick coconut cream on top
- 1 ½ cup all-purpose flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup vegetable oil
- 1 teaspoon coconut extract
- ½ teaspoon almond extract
- ½ cup buttermilk
Frosting
- ½ cup (1 stick) unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon coconut extract
- ¼ teaspoon almond extract
Toppings
- 2 cups shredded sweetened coconut, toasted (see notes for toasting instructions)
- 48 Robin Eggs, or any egg shaped candy
Want to save this recipe?
Instructions
- Preheat oven to 350°F. Line a cupcake tin with liners. Set aside.
- In a medium bowl, sift together flour, baking powder, baking soda and salt. Set aside.
- In a separate bowl, whisk to combine the eggs and sugar. Beat in vegetable oil, coconut extract and almond extract. Carefully alternate between adding the dry ingredients, buttermilk, and coconut cream, mixing just until the batter comes together. Do not overmix! You can use a hand mixer or stand mixer to beat the batter if you prefer.
- Fill cupcake liners 3/4ths full and bake for 15 to 17 minutes, until a toothpick inserted in the center comes out clean. Let cupcakes cool for 5 minutes, then transfer to cooling rack to cool completely before frosting.
Frosting
- Cream the butter, in a large bowl, until light and fluffy. Add the sugar, a half cup at a time, beating well between each addition.
- Stir in the coconut extract and almond extract until thoroughly combined. Beat the mixture well, until light and fluffy.
- Using a large spoon or butter knife, spread a thin amount of frosting onto the top of each cooled cupcake — leaving the top flat. It doesn't have to be perfectly flat, it will flatten more once pressed into the coconut.
- Place the toasted coconut on a plate and spread it in an even layer. Press the top and edges of each cupcake into the toasted coconut. Repeat with each cupcake.
- Arrange 3 Robin Eggs on top of each cupcake to look like eggs in a nest. Serve cupcakes immediately or store in an airtight container for up to 2 days at room temperature.
Notes
- Toast The Coconut: Spread the coconut in an even layer on a parchment paper lined baking sheet. Bake at 350°F for about 10 minutes, stirring occasionally, until golden brown.
- Short-Term Storage: Keep the cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen is warm, store them in the refrigerator to prevent the frosting from melting.
- Refrigeration: Store in an airtight container in the fridge for up to 5 days. Let them come to room temperature before serving for the best texture.
Video
Nutrition
Serving: 1 cupcake, Calories: 296kcal, Carbohydrates: 30g, Protein: 3g, Fat: 19g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 35mg, Sodium: 145mg, Potassium: 119mg, Fiber: 2g, Sugar: 19g, Vitamin A: 199IU, Vitamin C: 0.4mg, Calcium: 34mg, Iron: 1mg