Easter Cupcakes

5 from 5 votes
12 Comments

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Spring has finally sprung, and what better way to celebrate than with these deliciously colorful Easter cupcakes.
These cupcakes make a tasty addition to your Easter dinner. Also, make sure to check out our full list of cakes and cupcakes for more sweet recipes.

Three Easter Cupcakes, one with a green coconut birds nest with candy eggs and two with marshmallow bunny ears

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!

An Easter Cupcake with a coconut birds nest and candy eggs on top

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!

An Easter Cupcake sprinkled with coconut and topped with two bunny ears made out of marshmallows and pink sprinkles

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

Can I make these Easter cupcakes with a cake mix?

Yes! This easy cupcake recipe can be made even easier by using a cake mix. You can make vanilla cupcakes, chocolate cupcakes, lemon cupcakes, or even carrot cake cupcakes! Whatever flavor you make, your guests are going to love these adorable and delicious cupcakes.

Do I have to use cream cheese frosting?

No, you can use any frosting recipe that you like, as long as it is thick enough to stay on top of the cupcake and hold the decorations. I have used buttercream frosting for these cupcakes before and they have come out great.

Do I need to use an electric mixer to make these cupcakes?

I would suggest using a stand mixer or a hand mixer for this recipe because you want all your ingredients to be really smooth and it is difficult to achieve that by hand.

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!

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!

How to Make Easter Cupcakes

Easter cupcakes on a wooden cupcake stands. Some of the cupcakes have birds nests made out of candy and the others have bunny ears made out of marshmallows

Easter Cupcakes

5 from 5 votes
Spring has finally sprung, and what better way to celebrate than with these deliciously colorful Easter cupcakes.
Prep Time 10 mins
Cook Time 35 mins
Decorating Time 20 mins
Total Time 1 hr 5 mins
Course cake, Dessert
Cuisine American
Servings 30 cupcakes

Ingredients

For the frosting

For Decorations

Instructions

  • Preheat oven to 325. Line muffin tins with cupcake liners. Set aside. In a large mixing bowl, cream the butter and sugar until light and fluffy, about five minutes.
    Butter and sugar creamed together in a large mixing bowl
  • While mixing on low, add the eggs, one at a time, scraping the sides of the bowl after each egg. Add vanilla and almond extract and mix well.
    Cupcake batter before the dry ingredients are added in a large mixing bowl
  • In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
    Dry ingredients for cupcakes in a large glass bowl
  • Alternately add dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients. Fold in ½ of the coconut.
    Coconut Cupcake Batter in a large mixing bowl
  • Fill cupcake liners 2/3 of the way full. DO NOT OVERFILL.
    Coconut cupcake batter scooped into cupcake liners in a muffin tin
  • Bake for 25-35 minutes, or until the tops are golden brown and a toothpick inserted in the middle comes out clean. Cool in the pan for 15 minutes. Remove cupcakes from pan and let cool completely.
    Baked but not frosted coconut cupcakes in a muffin pan
  • While cupcakes are cooling, make the frosting. Cream together the cream cheese, butter, and vanilla and almond extracts. Mix until smooth.
    Cream cheese and butter creamed together in a large mixing bowl
  • Add the powdered sugar a little at a time, scraping the sides of the bowl frequently. Mix until desired consistency.
    Cream cheese frosting in a large mixing bowl
  • Once the cupcakes are completely cool, frost them with a piping bag or knife.
    Coconut cupcakes topped with coconut cream cheese frosting
  • To make bird’s nest cupcakes, add a drop or two of green food coloring to a bowl of the remaining coconut flakes and stir until the coconut is all tinted green. Sprinkle the green coconut onto the cupcakes and shape into a nest. Add Cadbury mini eggs to the nest.
    An Easter Cupcake with a coconut birds nest and candy eggs on top
  • To make Easter bunny cupcakes, 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. Sprinkle with the remaining coconut flakes.
    An Easter Cupcake sprinkled with coconut and topped with two bunny ears made out of marshmallows and pink sprinkles

Nutrition Information

Calories: 381kcalCarbohydrates: 45gProtein: 4gFat: 21gSaturated Fat: 14gCholesterol: 73mgSodium: 260mgPotassium: 109mgFiber: 2gSugar: 34gVitamin A: 580IUCalcium: 34mgIron: 1mg

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About the author

Echo Blickenstaff

Echo lives in Pleasant Grove, Utah with her husband, Todd, who works in advertising, and her four kids: two girls and two boys. She deploys her accounting degree as the blog’s resident problem solver. In her time outside the kitchen, Echo loves to get away from the phones and busy schedules and spend quality time with the family. Anywhere’s great – but getting out into nature in the mountains or on the beach – is the best kind of getaway.

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Comments

  1. 5 stars
    You had me at coconut! These cupcakes are going to be such a perfect dessert for a baby shower I’m hosting!

  2. 5 stars
    I can’t believe it’s already time to be thinking about Easter! I love coconut & the hint of almond in the frosting!

  3. does this recipe actually work? scale of 1 – 10 . 1being the worst and 10bengthe best. please be honest even though you created this recipe.

    1. What exactly do you mean by “work”? Every time we have made these they have worked perfectly. We think they taste great! They are some of my favorite cupcakes.

    1. We just used all-purpose but cake flour would be wonderful. We typically almost always used salted butter. Hope this helps!