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Bird’s Nest Cupcakes for Spring

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Every year, for our Easter Celebration I like to make something special and fun for the kids {and adults} to enjoy. These Bird’s Nest Cupcakes are so pretty and simple to make.

Birds Nest Cupcakes for Spring @ AVirtuousWoman.org

Easter is always celebrated at my house – all of our big family comes over and if the weather is nice, I set up lights and we eat at the picnic tables in our front yard. These celebrations can last into the evening and we’ll often build a fire in the fire pit and just enjoy the day.

I like to make all kinds of yummy food and love putting together a pretty table. These Bird’s Nest Cupcakes are simple to make and would make a sweet centerpiece on your buffet! You could display them in this beautiful galvanized serving stand.


Bird’s Nest Cupcakes for Spring

 

For the Cupcakes

  • 1 1/2 cups all purpose flour
  • cup sugar
  • 1/4 tsp salt
  • 3 Tbsp cocoa powder
  • 1 tsp baking powder
  • 6 Tbsp vegetable oil
  • 1 tsp vanilla
  • 1 cup water room temperature
  • 1 Tbsp white vinegar
For the Frosting:
  • 1 cup unsalted (vegan) butter room temperature
  • 3 1/2 cups powdered sugar
  • 1/2 cup cocoa powder sifted
  • 1 tsp vanilla
  • Robin’s Eggs candies

Birds Nest Cupcakes for Spring @ AVirtuousWoman.org

Instructions
1. In a medium sized bowl whisk together the flour, sugar, salt, and cocoa powder until well combined.
2. Make a well in the center of the dry ingredients and add the vegetable oil, vanilla, water, and vinegar, then fold in the rest of the ingredients until well combined.
3. Fill lined muffin tins 3/4 full and bake at 350 degrees for 18-20 minutes or until a toothpick inserted in the center comes out clean.
4. While the cupcakes are cooling make the frosting by beating the butter (use vegan butter here to keep the recipe completely vegan) until pale and fluffy.
5. Add half the powdered sugar, beating well on a low speed until incorporated. Then sift in the cocoa powder and mix well. Add in the rest of the powdered sugar 1/2 a cup at a time until you reach a pipeable consistency.
6. Frost the completely cooled cupcakes using a Wilton 1M piping tip and decorate with Robin’s eggs candies.
I hope you enjoy making these Bird’s Nest Cupcakes this spring!

Yields 12 Cupcakes

Bird’s Nest Cupcakes

Every year, for our Easter Celebration I like to make something special and fun for the kids {and adults} to enjoy. These Bird’s Nest Cupcakes are so pretty and simple to make.

Save RecipeSave Recipe
Recipe Image

Ingredients

    For the Cupcakes
  • 1 1/2 cups all purpose flour
  • 1 cup sugar
  • 1/4 tsp salt
  • 3 Tbsp cocoa powder
  • 1 tsp baking powder
  • 6 Tbsp vegetable oil
  • 1 tsp vanilla
  • 1 cup water room temperature
  • 1 Tbsp white vinegar
  • For the Frosting
  • 1 cup unsalted butter room temperature
  • 3 1/2 cups powdered sugar
  • 1/2 cup cocoa powder sifted
  • 1 tsp vanilla
  • Robin's Eggs candies

Instructions

  1. In a medium sized bowl whisk together the flour, sugar, salt, and cocoa powder until well combined.
  2. Make a well in the center of the dry ingredients and add the vegetable oil, vanilla, water, and vinegar, then fold in the rest of the ingredients until well combined.
  3. Fill lined muffin tins 3/4 full and bake at 350 degrees for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  4. While the cupcakes are cooling make the frosting by beating the butter (use vegan butter here to keep the recipe completely vegan) until pale and fluffy.
  5. Add half the powdered sugar, beating well on a low speed until incorporated. Then sift in the cocoa powder and mix well. Add in the rest of the powdered sugar 1/2 a cup at a time until you reach a pipeable consistency.
  6. Frost the completely cooled cupcakes using a Wilton 1M piping tip and decorate with Robin's eggs candies
7.8.1.2
23
https://avirtuouswoman.org/birds-nest-cupcakes-for-spring/

Nutrition

Calories

5678 cal

Fat

277 g

Carbs

849 g

Protein

29 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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