Toasted Coconut Easter Egg Nest Cupcakes – a delicious recipe with cupcakes, Eggs, unrefined coconut oil, coconut milk, packet, Vanilla Frosting. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F. Line a 12-cup muffin pan with cupcake liners.
2
Melt 1/2 cup of unrefined coconut oil in a small bowl. Whisk together eggs, melted coconut oil and coconut milk. Add cake mix and whisk until thoroughly combined, scraping the sides of the bowl as needed.
3
With a 1/4 cup scoop, spoon batter into prepared cupcake liners and bake until just set, about 16-22 minutes or until a toothpick inserted in the middle comes out clean.
4
Let cool in cupcake pan for about 5-10 minutes, then transfer cupcakes to a wire rack and let cool completely.
5
Once cooled, use a small round cookie cutter or the back of a large frosting tip to remove cupcake centers and fill with organic jelly belly candies.
6
Spread or pipe frosting over cupcakes and sprinkle with toasted shredded coconut. Top with additional jelly bellies.
529
kcal
Calories
38
g
Fat
9
g
Carbs
11
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: For the cupcakes, 3 Eggs, 1/2 cup unrefined coconut oil, melted, 1/2 cup coconut milk, and more.
Yes, Toasted Coconut Easter Egg 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.
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