• coconut cupcakes

Guest Feature: Coconut Bird Nest Cupcakes – Art Imitates Life

‘Tis Spring!

After months of cold, spring reopens the window to motivation and creativity. Pastel petals adorn the trees and sidewalks. Spring’s beauty makes every watery-eye, sniffle, and sneeze worthwhile.

“At present, people see fogs, not because there are fogs, but because poets and painters have taught them the mysterious loveliness of such effects.” Oscar Wilde, The Decay of Lying, 1889. Imitating life with a painting, recipe, or photograph, helps us recall an experience or feeling. Art “refashions [nature] in fresh forms.”

Bird Nest Cupcakes are our way of capturing the charm of spring. They are little pieces of edible art, symbolizing new life, resiliency, and prosperity. To add a touch of whimsy, my daughter and I roll the cupcakes in coconut flakes, and garnish with festive chocolate eggs. The flavors are like a photograph that will always transport us back to this moment, with the sights and scents of spring.

Every day brings inspiration, with longer periods of light. Bright rays of sunshine and pink cherry blossoms contrast against a blue sky, and the breeze offers an occasional waft of honeysuckle en route to the park. Spring vacation is here, the freedom of warmth, and a much-anticipated delivery from The Easter Bunny.

Happy Spring!

Coconut Cupcakes

Prep Time: 20 mins
Cook Time: 20 mins
Yields: 10-12


  • 1 Cup - Cake Flour
  • 1 Teaspoon - Baking Powder
  • 1/4 Teaspoon - Salt
  • 3/4 Stick - Unsalted Butter
  • 3/4 Cup - Sugar
  • 2 Eggs
  • 1 Teaspoon - Vanilla Extract
  • 1/4 Cup - Coconut Milk
  • 1/4 Cup - Sour Cream
  • 1/4 Cup - Sweetened Shredded Coconut
  • 2 Cups - Powdered Sugar
  • Pinch of Salt
  • Pinch of baking powder
  • 1 Stick (1/2 Cup) Butter
  • 1 Teaspoon - Vanilla Extract
  • 1 Heaping Tablespoon - Cream Cheese
  • 1 Tablespoon Coconut Milk (add a drop or two more if frosting is too thick)
  • 2 Cups - Shredded Coconut
  • Candy coated chocolate mini eggs or malted robin eggs


  1. Heat oven to 350 degrees
  2. In one bowl whisk together flour, baking powder, and salt. Set aside
  3. In a separate bowl, cream butter and sugar with hand mixer
  4. To the butter and sugar mixture, beat in eggs, sour cream, vanilla extract, and coconut milk
  5. Add in flour mixture, then beat on medium until incorporated. Fold in ¼ cup of shredded coconut
  6. Line a muffin tin with paper liners, then fill each cup with one heaping cookie scoop of batter, about 2/3 full
  7. Bake for 20 minutes, rotating tins half way through to make sure they bake evenly. Test for doneness with a toothpick. If it comes out clean, cupcakes are done
  8. Let cool completely on a wire rack before decorating
  10. With a hand mixer, blend room temperature butter and cream cheese. Slowly add in powdered sugar, salt, pinch baking powder, and vanilla. Then add coconut milk. Whip on high for a couple minutes or until light and fluffy
  11. Top the cooled cupcakes with a spoonful of frosting, then turn upside-down, and gently roll in shredded coconut. Garnish with colored malted milk balls or chocolate eggs. Press down on the eggs slightly to give the illusion of eggs in a nest

Additional Info

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