Easter Bird Nest Cupcakes Recipe

Name: Easter Bird Nest Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup self-rising flour; 2 tablespoons self-rising flour; 1/2 cup unsalted butter, at room temperature; 7 tablespoons white sugar; 2 eggs; 2 tablespoons cocoa powder; Chocolate Buttercream:; 3/4 cup unsalted butter, softened; 1 1/2 cups cocoa powder; 5 cups confectioners' sugar, or more as needed; 1/2 cup milk; 2 tablespoons milk, or more as needed; 1 drop vanilla extract; Decoration:; 3 tablespoons chocolate sprinkles, or as needed; 58 mini chocolate candy-coated Easter eggs

Servings: persons

1 cup self-rising flour
2 tablespoons self-rising flour
1/2 cup unsalted butter, at room temperature
7 tablespoons white sugar
2 eggs
2 tablespoons cocoa powder
Chocolate Buttercream:
3/4 cup unsalted butter, softened
1 1/2 cups cocoa powder
5 cups confectioners' sugar, or more as needed
1/2 cup milk
2 tablespoons milk, or more as needed
1 drop vanilla extract
Decoration:
3 tablespoons chocolate sprinkles, or as needed
58 mini chocolate candy-coated Easter eggs

1
Preheat the oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper liners.
2
Combine 1 cup plus 2 tablespoons flour, 1/2 cup butter, sugar, eggs, and 2 tablespoons cocoa powder in a bowl. Beat with an electric blender until batter is evenly blended.
3
Spoon batter into the prepared muffin cups, filling each 3/4 full.
4
Bake in the preheated oven until tops spring back when lightly pressed, 10 to 12 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
5
While the cupcakes are cooling, make the buttercream. Beat 3/4 cup butter in a bowl with an electric blender until light and fluffy. Add 1 1/2 cups cocoa powder and confectioners' sugar alternately with 1/2 cup plus 2 tablespoons milk. Add vanilla extract. Beat frosting until it has a spreading consistency, adding more confectioners' sugar or milk as needed.
6
Transfer chocolate buttercream to a piping bag with a star tip and pipe a round nest onto each cupcake. Sprinkle nest with chocolate sprinkles and place 3 mini chocolate eggs into each nest.

9949

kcal

Calories

522

Fat

1211

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 cup self-rising flour, 2 tablespoons self-rising flour, 1/2 cup unsalted butter, at room temperature, 7 tablespoons white sugar, and more.

Yes, Easter Bird Nest Cupcakes 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.

That's it — enjoy your meal!

Easter Bird Nest Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions