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Flavorful Lemon Coconut Easter Nest Cupcakes

Lemon Coconut Easter Nest Cupcakes - featured image
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Bright and playful lemon coconut cupcakes topped with toasted coconut nests and colorful candy eggs, perfect for spring celebrations and Easter brunch.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened (113 g)
  • ¾ cup granulated sugar (150 g)
  • 2 large eggs, room temperature
  • ½ cup plain Greek yogurt (120 ml)
  • 2 tablespoons freshly squeezed lemon juice (30 ml)
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 1 teaspoon vanilla extract
  • ½ cup shredded sweetened coconut, toasted (45 g)
  • 8 oz cream cheese, softened (225 g)
  • ½ cup unsalted butter, softened (113 g)
  • 3 cups powdered sugar (360 g), sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut cream or heavy cream (30 ml)
  • ½ cup shredded coconut, toasted (45 g)
  • Mini candy eggs (about 12 per batch)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners or grease generously.
  2. Toast the coconut in a dry skillet over medium heat, stirring frequently for 3-5 minutes until golden brown and fragrant. Transfer to a plate to cool.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, beat softened butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
  5. Beat in eggs one at a time, scraping down the bowl after each addition.
  6. In a small bowl, stir together lemon juice, lemon zest, vanilla extract, and Greek yogurt.
  7. With the mixer on low, alternately add one-third of the flour mixture and half of the yogurt mixture, repeating and ending with flour. Mix just until combined.
  8. Fold in the toasted coconut gently with a spatula.
  9. Divide batter evenly among 12 muffin cups, filling about 2/3 full.
  10. Bake for 18-22 minutes until cupcakes spring back lightly and a toothpick inserted comes out clean.
  11. Cool cupcakes completely on a cooling rack.
  12. Beat softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and coconut cream until spreadable.
  13. Spread frosting generously on each cupcake. Press toasted coconut on top to form a nest shape.
  14. Nestle 3-4 mini candy eggs in each coconut nest. Chill briefly if frosting softens.

Notes

Toast coconut carefully to avoid burning; watch closely and remove from heat as soon as golden and fragrant. Use room temperature ingredients for best texture. Avoid overmixing batter after adding flour to prevent toughness. Chill frosting if too soft before assembling. Cupcakes are best served at room temperature. For dairy-free or vegan versions, substitute butter, cream cheese, and yogurt with plant-based alternatives and use egg replacers.

Nutrition

Keywords: lemon cupcakes, coconut cupcakes, Easter cupcakes, spring treats, lemon coconut dessert, candy egg cupcakes, toasted coconut

Find it online: https://blipflavor.com/flavorful-lemon-coconut-easter-nest-cupcakes-perfect-for-spring-treats/