Name: Easter Cupcakes at Home
Yield: 24

Yellow Easter Cupcakes topped with cream cheese frosting, toasted coconut, and M&Ms for the cutest, easiest Easter treat—bird’s nest cupcakes made simple!

author’s note

The Easter Cupcakes I Grew Up Making and Now My Kids Make!

Growing up, these were the Easter cupcakes we made every single year. My mom would bake the cupcakes while I hovered nearby, waiting for my turn to help with the decorating.

Once the cupcakes cooled, we’d pile on the frosting, sprinkle toasted coconut on top, and gently press in three candy eggs to make the little nests. I remember lining them up across the table and thinking they looked like something straight out of a bakery window.

Now I make these same cupcakes with my own kids. The decorating part is still the favorite. They love building the little nests and choosing the “best” candy eggs for each one. It’s one of those simple kitchen traditions that feels extra special every time Easter rolls around.

Ingredients In Easter Cupcakes

Ingredient	Tips or Swaps
Yellow cake mix	A doctored cake mix keeps things simple and super moist. Use your favorite brand.
Instant pudding mix	Adds extra softness and flavor to the cupcakes. Don’t skip it.
Sour cream	Makes the cupcakes richer and more tender. Plain Greek yogurt works too.
Cream cheese	Use full-fat, room-temperature cream cheese for the smoothest frosting.
Shredded coconut	Sweetened coconut toasts quickly and gives the nests a soft texture.
Speckled egg candies	Classic Easter look. Any small candy eggs or jelly beans work.

How To Make These Easter Cupcakes

Batter: Whisk eggs, sour cream, oil, and vanilla until smooth. mix in cake mix, pudding mix, and water until just combined.
Bake: Fill liners three-quarters full and bake until a toothpick comes clean. Let cool.
Coconut: Cook coconut in a skillet, stirring often, until the edges turn golden. Let cool.
Frosting: Beat butter and cream cheese until smooth. Mix in vanilla, salt, and powdered sugar until creamy.
Decorate: Frost cupcakes, sprinkle with coconut, and press candy eggs in the center.

Bite taken out of a cupcake with other Easter cupcakes in the background

Storage

Store leftover Easter cupcakes in an airtight container in the fridge for 3 to 4 days.

For longer storage: Freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw at room temperature and frost and decorate when ready to serve.