Easter Cupcakes
These easy Easter Cupcakes are not only cute, but delicious too! Fluffy cake with sweetened coconut flakes topped with pillowy cream cheese coconut frosting… oh my goodness! Nothing tastes better, I promise. These cupcakes are a delightful springtime treat that’s perfect to take along on a spring picnic, enjoy after an egg hunt, or serve after Easter dinner. Continue reading below to see how to decorate these cupcakes into darling Easter treats. They are so easy, my kids can help with the decorating!
Bird’s Nest Cupcakes
To make bird’s nest Easter cupcakes, frost the cupcakes with the cream cheese frosting. Then, add a drop or two (you can always add more) of green food coloring to a bowl of coconut flakes and stir until the coconut is all tinted green. After the coconut is all green, then sprinkle it onto the cupcakes. Finally, for your “easter eggs”, add jelly beans, Cadbury mini eggs, M&Ms or any of your favorite Easter candy to the top to make the cupcakes look like little nests. They’re so fun to make and even more fun to eat!
Easter Bunny Cupcakes
For the Easter Bunny cupcakes, you’ll need sweetened shredded coconut, marshmallows, a small bowl of pink sprinkles, and also a pair of sharp scissors. Start by frosting the cupcake with cream cheese frosting. Then, cut a marshmallow in half diagonally and push the sticky side of each half into the pink sprinkles. Then press both marshmallows, pointy side up, into the top of the cupcake. Finally, sprinkle the rest of the cupcake with coconut flakes. These Easter cupcakes are a hit with the kids.
Suggestions for this Recipe
Make sure that when is says, “softened” or “room temperature” that you stick to that! The batter will come out SO much smoother if everything is at room temperature, especially butter and cream cheese.Do not over-mix the batter! Mix it well enough to combine the ingredients, but then stop. Scrape the sides of the mixing bowl very frequently to make sure there aren’t any surprises when you start scooping the batter into the liners.It is VERY important that you don’t overfill the liners. I used my melon-baller to scoop the batter in, and that was just the right amount, but you could use a small cookie or ice cream scoop as well.To frost your Easter cupcakes, use a thick round tip on your piping bag. Or just use a knife and slather it on top. The great news is you’re going to cover it all with coconut so it doesn’t have to be perfect.
FAQ
More Coconut Recipes
In case you haven’t noticed, we are big coconut fans and we use coconut in a lot of our recipes. If you love these Easter cupcakes with coconut, then try some of our other favorite coconut recipes!
Coconut Cream PieGluten Free Blackberry Pancakes with Coconut Yogurt SyrupCoconut Macaroon CookiesCaribbean Coconut Fudge BarsCoconut Lime Cheesecake BarsCoconut Pecan Cookie BarsPani Popo (Samoan Coconut Rolls)Coconut Cake with Coconut Frosting
More Easter Dessert Recipes
If you’ve already tried our Easter cupcakes and you are looking for another sweet Easter treat, then try one of our other favorites!
Classic Carrot CakeEaster Bunny CakeCarrot Cake CookiesChocolate Bird’s NestsCadbury Mini Eggs CookiesHomemade Reese’s Peanut Butter Easter EggsCarrot Bundt Cake
How to Make Easter Cupcakes
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