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Perfect Coconut Nest Cupcakes with Speckled Malt Egg Toppers

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Delightfully charming coconut cupcakes topped with toasted coconut nests and speckled malt eggs, perfect for festive occasions and casual gatherings.

Ingredients

Scale
  • 1 ½ cups (180 g) all-purpose flour
  • ¾ cup (150 g) granulated sugar
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup (115 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup (120 ml) whole milk (or dairy-free milk like almond or oat milk)
  • 2 cups (about 160 g) sweetened shredded coconut
  • 2 tbsp powdered sugar (for coconut nests)
  • 2 tbsp light corn syrup or honey (for coconut nests)
  • 4 oz (115 g) cream cheese, softened
  • ¼ cup (57 g) unsalted butter, softened (for frosting)
  • 1 cup (120 g) powdered sugar (for frosting)
  • ½ tsp vanilla extract (for frosting)
  • 12 speckled malted milk eggs (for decoration)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease it lightly.
  2. In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter with an electric mixer until fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Alternately add dry mixture and milk to the butter mixture, starting and ending with dry ingredients. Mix gently until just combined; avoid overmixing.
  5. Spoon batter evenly into cupcake liners, filling each about ⅔ full.
  6. Bake for 18-22 minutes. Check doneness with a toothpick; it should come out clean or with a few moist crumbs. Cool cupcakes in pan for 5 minutes, then transfer to a cooling rack.
  7. While cupcakes cool, spread shredded coconut on a baking sheet and toast in oven at 325°F (160°C) for 5-7 minutes, stirring halfway, until golden and fragrant.
  8. In a small bowl, combine toasted coconut, powdered sugar, and corn syrup or honey. Mix until coconut holds together but remains fluffy.
  9. On parchment paper, form small nests about 2 inches wide with a hollow center. Let nests cool and set for 10-15 minutes.
  10. Beat cream cheese and softened butter until smooth. Gradually add powdered sugar and vanilla extract, beating until light and creamy.
  11. Once cupcakes are completely cool, frost each generously with cream cheese frosting.
  12. Place a coconut nest on each frosted cupcake, then nestle one speckled malt egg in the center. Press lightly to secure.
  13. Refrigerate cupcakes for 15-20 minutes to set frosting and nests. Bring to room temperature before serving.

Notes

Toast the coconut carefully to avoid burning. Use room temperature ingredients for best texture. Shape nests quickly before mixture firms. Chill cupcakes before serving to keep nests intact. Can prepare nests ahead and store airtight at room temperature. Freeze unfrosted cupcakes up to 2 months.

Nutrition

Keywords: coconut cupcakes, malt egg toppers, toasted coconut nests, Easter cupcakes, festive dessert, easy cupcakes, cream cheese frosting

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