Bird’S Nest Cupcake Recipe

Name: Bird’S Nest Cupcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE VANILLA CUPCAKE:; 1-1/4 cup All-purpose Flour; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1/4 teaspoons Salt; 1 stick Unsalted Butter, Room Temperature; 1 cup Sugar; 2 whole Large Eggs, Beaten; 1/2 cups Milk; 1 teaspoon Vanilla Extract; FOR THE TOPPING:; 3/4 cups Nutella; 36 pieces Chocolate Mini Egg; 1 cup Sweetened, Flaked Coconut, Lightly Toasted

Servings: persons

FOR THE VANILLA CUPCAKE:
1-1/4 cup All-purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/4 teaspoons Salt
1 stick Unsalted Butter, Room Temperature
1 cup Sugar
2 whole Large Eggs, Beaten
1/2 cups Milk
1 teaspoon Vanilla Extract
FOR THE TOPPING:
3/4 cups Nutella
36 pieces Chocolate Mini Egg
1 cup Sweetened, Flaked Coconut, Lightly Toasted

1
Preheat oven to 375 F. Grease a 12-count muffin tin or line it with muffin liners. Set aside.
2
In a large bowl, sift flour, baking powder, baking soda and salt. Mix well.
3
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add eggs until just blended.
4
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk and vanilla extract, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula as necessary, until just blended.
5
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 20 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
6
Smear about one tablespoon of Nutella on top of each cooled cupcake.
7
Gently press 3 mini eggs into the center of each cupcake. Sprinkle toasted coconut around the mini eggs.

5496

kcal

Calories

308

Fat

612

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE VANILLA CUPCAKE:, 1-1/4 cup All-purpose Flour, 1 teaspoon Baking Powder, 1 teaspoon Baking Soda, and more.

Yes, Bird’S Nest Cupcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bird’S Nest Cupcake

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