Easy Easter Nest Cupcakes

Easy Easter Nest Cupcakes are simple vanilla sponge cupcakes topped with chocolate buttercream and decorated with colourful mini eggs.  They are ideal to serve for Easter Sunday tea or change the decorations and serve any time.

Why should I make Easy Easter Nest Cupcakes?

These little cupcakes are so simple to make and yet they look impressive. They are simple enough for older children to make with a little help and younger children can help with decorating the cupcakes. Just make sure you have plenty of extra decorations because they may not all make it onto the cakes!

Why are eggs associated with Easter?

Eggs are an ancient symbol of new life and are associated with pagan festivals to celebrate spring. Decorating eggs for Easter is a tradition that dates to at least the 13th century.

One explanation for the custom of decorating eggs for Easter is that it was forbidden to eat during Lent, so it was popular to paint and decorate them to mark the end of the period of fasting.  The decorated eggs would then be eaten as part of the Easter celebrations.

What ingredients do I need to make Easter Nest Cupcakes?

All the ingredients are standard baking supplies that you probably already have. In addition, you will need some mini eggs to decorate the cupcakes. Here are the ingredients you need:

• soft butter 
• caster (superfine) sugar
• self-raising flour
• Eggs
• baking powder
• vanilla extract
• cocoa powder
• hot water
• icing (confectioners) sugar
• mini eggs

A full list of the ingredients and the required quantities is found in the recipe card at the end of this article.

What kind of flour do I need for the Easy Easter Nest Cupcakes?

I use self-raising flour which contains some raising agent. If you don’t have any self-raising flour you can use plain (all-purpose) flour adding 1 tsp of baking powder for every 100g of plain flour.

Why do I need to add extra baking powder?

I make these cupcakes using the all-in-one method. This means all the ingredients go into a bowl and are beaten together with an electric mixer. This method needs a little extra raising agent compared to the traditional method of beating the eggs and sugar together and then folding in the flour.

Why should I add vanilla extract?

Vanilla is the world’s most universally loved flavour and is included in many desserts and cakes. It adds a delicious sweet flavour to the cake mixture.

What is Vanilla Extract?

Vanilla Extract is made by immersing vanilla beans in vodka or another clear spirit. You can make your own or buy pure vanilla extract. Always check that you are buying pure vanilla extract and not vanilla essence or anything that is labelled imitation or vanilla flavouring.

Can I use Vanilla Bean Paste?

Yes, vanilla bean paste is a good choice, particularly if you want to have the little flecks of vanilla seeds show in your cupcakes.

What kind of decorations should I use for the Easy Easter Nest Cupcakes?

I use candy-coated mini chocolate eggs to decorate the cupcakes. However, you can use any mini eggs that you enjoy. There are lots of options including creme or caramel-filled eggs. You can make the cupcakes at any time of year and decorate with sprinkles or other sweets (candy).

How many mini eggs do I need?

You will need 3 mini eggs for each cupcake (36). There are less than 36 eggs in one 80g bag of mini eggs so you will need to buy two bags to decorate all the cupcakes. And, of course, you will have some left over to share with your family or friends.

How do I decorate the cupcakes?

Once the cupcakes have cooled, make the buttercream. Then fill a piping bag with buttercream and a piping nozzle and pipe on a swirl. I use a Wilton 1 M piping nozzle because it gives a nice big swirl, if you have other piping nozzles that you like then, of course, you can use those.

I don’t have a piping bag and nozzle, can I still make the cupcakes?

If you don’t have a piping bag, you can use a palette knife or the back of a teaspoon to spread the icing on the top of the cakes. Then decorate the cupcakes with the candy-coated mini eggs.

Can I make Easy Easter Nest Cupcakes ahead of time?

For best results make the cupcakes on the day you plan to eat them or one day before. You can store the finished cupcakes in an airtight container for up to 3 days, but I find that the candy coating on the mini eggs will start to soften. If you keep them for any longer than 3 days the sponge cakes will start to become dry.

Can I freeze the cupcakes?

Freeze the cupcakes before adding the buttercream and decorations for the best results. The cupcake sponges will store in the freezer for up to 3 months.

Take out as many as you need and defrost on a cooling tray covered with a tea towel. They don’t take long to defrost, only around 30 minutes. Use this time to make the buttercream.

Vegetarian

These cupcakes are suitable for vegetarians. Please check the packaging for the chocolate in the mini eggs to ensure it contains no animal fats.

Gluten Free

These cupcakes contain wheat flour and are not suitable for a GF diet. Try this recipe for Gluten Free Easter Cupcakes from Gluten Free Alchemist.

For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

How do I serve Easy Easter Nest Cupcakes?

Serve the cupcakes as an easy dessert. They are also ideal to serve as part of an Easter Sunday afternoon tea with finger sandwiches, savoury tarts, and Scotch pancakes and scones with cream and jam.

I think cupcakes are a great choice for last-minute baking. They take very little time to make and bake and use ingredients you are likely to have in your larder and fridge.

Make Mini Easy Easter Nest Cupcakes

Use a mini muffin pan lined with petit four cases to make some mini cupcakes.  These little mouthfuls are perfect for smaller children and for those who only want a little treat.  Decorate the mini cupcakes with a single rosette of buttercream and top with a single mini egg. The mini cupcakes add a little extra fun to your Easter table.

More Easter Bakes

Air Fryer Hot Cross Buns

Air Fryer Hot Cross Buns are delicious sweet, and spicy bread rolls speckled with juicy dried fruit with the traditional cross on top. They are easy to make in your air fryer and the perfect Easter treat.

Check out this recipe

Hot Cross Shortbread Cookies

Rich butter Shortbread cookies will all the spicy flavours of a traditional Easter Hot Cross Bun. 

Check out this recipe

Simnel Traybake Cake (Slice)

A one-bowl easy fruit cake traybake topped with marzipan based on the a traditional British Easter cake

Check out this recipe

Hot Cross Bun Mug Cake

All the flavours of a Hot Cross Bun in a super speedy, microwave mug cake

Check out this recipe

PIN FOR LATER

Easy Easter Nest Cupcakes

Janice Pattie

Soft vanilla sponge cupcake topped with chocolate buttercream and decorated with speckled mini eggs. 

4.88 from 24 votes

Print Recipe Pin Recipe BookmarkSaved!

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Baking

Cuisine British

Servings 12

Calories 325 kcal

Equipment

• Large bowl
• weighing scales
• Measuring spoons
• electric mixer
• 12 cup cupcake tin (pan)
• Cooling rack
• ice cream scoop
• Sieve
• Wilton 1 M piping nozzle
• Icing bag frosting (piping) bag

Ingredients

For the cupcakes

• 100 grams (½ cups) self-raising flour
• 100 grams (½ cups) caster sugar
• 1 teaspoon baking powder
• 100 grams (⅓ cups) soft butter or margarine
• 2 eggs
• 1 teaspoon vanilla extract

For the buttercream

• 2 tablespoon cocoa
• 3 tablespoon hot water
• 140 grams (⅔ cups) soft butter
• 280 grams (1¾ cups) icing sugar sieved

To decorate

• 36 mini candied chocolate eggs 2 x 80 g bags

Instructions

 

For the cupcakes

• Preheat the oven to 170C
• Place 12 paper cases in a 12 cup cupcake pan.
  
• Put 100g (½ cup) self-raising flour, 100g (½ cup) caster sugar, 1 tsp baking powder into a large bowl.
  
• Add 100 g (⅓ cup) soft butter, 2 eggs and 1 tsp vanilla extract to the dry ingredients.
  
• Beat well with an electric mixer for 2 – 3 minutes until the ingredients are well blended and smooth. 
  
• Use an ice cream scoop to divide the cupcake mixture between the paper cupcake cases.
  
• Bake for 15 minutes until the cakes have risen and are light golden brown.  Leave the cupcakes in the pan for 5 minutes, then lift the cakes out of the pan and leave to cool on a cooling rack. 
  

For the buttercream

• Put 2 tbsp of cocoa into a bowl with the 3 tbsp hot water (from the kettle) and mix together, then leave to cool.
  
• Put 280 g (1 ¾ cups) icing (powdered) sugar through a sieve to remove any lumps.
  
• Add the icing sugar to the bowl of cooled cocoa and water. Then add 280 g (⅔ cup) softened butter to the bowl.
  
• Beat the buttercream ingredients with an electric mixer for 2 or 3 minutes until light and fluffy.
  
• Fix a Wilton 1 M nozzle inside a piping bag.
  
• Fill the piping bag with the buttercream and pipe from the outside of the cupcakes to the centre to create a nest-like swirl.
  
• Decorate each cupcake with three candy shelled chocolate mini eggs.
  

Notes

Makes 12 standard size cupcakes, 18 mini cupcakes or you can make 6 standard and 12 mini cupcakes. 

Replace the mini eggs with sprinkles or other sweets and you can serve these cupcakes at other times of year.

Nutrition

Calories: 325kcalCarbohydrates: 40gProtein: 2gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 71mgSodium: 142mgPotassium: 71mgFiber: 1gSugar: 33gVitamin A: 546IUVitamin C: 0.02mgCalcium: 30mgIron: 0.4mg

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