Bird’s Nest Easter Cupcakes are so cute and easy to make. Bake a batch of your favorite cupcakes or cheat and buy a dozen from the grocery store using coupons. Then create a cute white chocolate nest for your favorite edible Easter eggs.
Let the kids pull up a stool, help you frost and make the chocolate bird’s nests. They will develop mad piping skills and proudly show off the cupcakes to the family. I baked a dozen lime cupcakes and made a batch of lime buttercream to give it a spring taste. Read on to see how to make this delicious treat, and be sure to check out our other Monkey Bread Cupcakes and Mardi Gras Cupcakes recipes too!
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup low fat milk
- 1 teaspoon vanilla extract
- 2 tablespoon lime juice
- Zest of 1 lime
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg, room temperature
- 2 large egg whites, room temperature
Heat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
Whisk together flour, baking powder, and salt in a medium bowl; set aside. In a small bowl, mix together milk, vanilla, lime zest and 1 tbsp of lime juice; set aside.
In the bowl of a standing mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
Slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Bake until tops are just dry to the touch, 22 to 25 minutes. Remove from oven and let cupcakes cool completely.
Use a toothpick or skewer to poke the tops of the cupcakes with holes. Use pastry brush to brush remaining lime juice over the top of the cupcake.
Let cupcakes dry slightly before topping with lime buttercream frosting.
- 1 stick butter, softened
- 1/4 teaspoon salt
- 4 cups powdered sugar
- 1 teaspoon vanilla
- zest of 1 lime
- 1 – 2 tablespoons lime juice
Beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla, key lime juice and zest; mix until just blended. Frosting should be thick, so that it will be easy to pipe.
- 1 1/2 cup chow mein noodles
- 1 cup white chocolate chips
In a microwave safe bowl, place white chocolate chips and melt in 30 second intervals. Stir until chocolate is smooth. Pour in chow mien noodles and stir until well coated.
Place scoops of noodles on a parchment paper lined pan and form into little bird nests. Let cool completely.
Frosting the Cupcakes
- Place the buttercream in a piping bag with a large star tip. You can place it in a cup to make it easy to fill the bag. Here is how I frost mine.
- Place a star in the middle of the cupcake.
- Swirl around the star once.
- Finish with a swirl around the outside. This forms a flat rosette topping which creates a base for the next.
- Melt white chocolate in the microwave in 30 second increments. Prefer milk chocolate? Easy to substitute.
- Stir the chow mien noodles into the white chocolate. Stir until well coated.
- Lay out a sheet of parchment paper. Place mounds of the white chocolate noodles onto the paper and form into a small nest.
- Let them dry completely. Add candied easter eggs in the center. I love malted milk speckled eggs.
- Place the nest on top of the cupcakes and you have a cute spring cupcake for your Easter party.