Easter Egg Coconut Cupcakes
Our Easter Egg Coconut Cupcakes are the perfect ending for your Easter celebration this year. Easy homemade coconut cupcakes topped with a homemade coconut buttercream frosting are decorated with shredded coconut and malted milk robin egg candy. Big and little kids will all love these easy coconut cupcakes!
Servings: 15
Calories: 522kcal
Ingredients
Cupcakes:
- 12 Tbs. butter, at room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 egg white
- ½ cup cream of coconut
- ½ tsp. vanilla extract
- ½ tsp. coconut extract
- 1 ½ cups all purpose flour
- ½ tsp. baking powder
- ½ tsp. salt
- 1/4 cup milk
Coconut Frosting:
- 1 cup butter, at room temperature
- 1 lb. confectioners’ sugar
- 2 Tbs. milk
- 1 tsp. coconut extract
- 1 1/2 cups shredded coconut
- Green food coloring
- 45 Robin Eggs malted milk candy in a crunchy shell
Instructions
Cupcakes:
- Preheat oven to 350F. Line cupcake tin with 15 cupcake liners.
- With mixer on medium-high beat butter and granulated sugar until light and fluffy, about 3 minutes.
- Add eggs, egg white, cream of coconut, vanilla extract and coconut extract and beat until creamy and blended.
- Add flour, baking powder and salt and beat until just combined.
- Add milk and beat until a thick batter forms.
- Using a ½ cup scooper, divided batter evenly between prepared cupcake liners.
- Bake 25 minutes or until tops are golden and toothpick inserted in centers comes out clean.
- Cool 5 minutes in pan. Transfer to wire rack and cool completely.
Coconut Frosting:
- With mixer on medium-high beat butter until until fluffy, about 2 minutes.
- Gradually add confectioners’ sugar until blended.
- Add milk and coconut extract and beat until creamy and fluffy, about 3 minutes.
- Combine shredded coconut and green food coloring in ziplock plastic bag, seal and shake until coconut has turned green.
- Frost tops of cupcakes with coconut frosting, dip in green coconut and top with Robin Eggs candy.
Notes
Makes 15 cupcakes
Swirls of Flavor Recipe Tips
- Be sure to measure your flour correctly! Spoon flour into measuring cup and then level with the flat end of a knife
- Stir mini chocolate chips into the cupcake batter
- Top with jelly beans too!
Nutrition
Calories: 522kcal | Carbohydrates: 67g | Protein: 3g | Fat: 28g | Saturated Fat: 19g | Cholesterol: 79mg | Sodium: 315mg | Potassium: 69mg | Fiber: 1g | Sugar: 56g | Vitamin A: 703IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg