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Easter Nest Cupcakes

Easter Nest Cupcakes

Vanilla sponge, chocolate buttercream and mini eggs
Course Dessert
Cuisine British
Keyword Cupcake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Author thebakingexplorer


For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 175 g Self raising flour
  • 2 tsp Vanilla extract

For the buttercream

  • 150 g Butter or baking spread
  • 175 g Icing sugar
  • 25 g Cocoa powder
  • 1 tbsp Milk

For decoration

  • 36 Mini Eggs


  • Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases
  • To make the cupcakes, cream together the butter and caster sugar until smooth
  • Add the eggs and vanilla, and mix well
  • Add the self raising flour and whisk in
  • Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until then are golden brown. Put them on a rack to cool completely
  • To make the chocolate buttercream, mix together the butter, icing sugar and cocoa powder. When it starts to come together, add the milk and mix until smooth
  • Pipe the buttercream onto each cupcake using a piping bag fitted with a Wilton 233 nozzle to make a nest. Add three different coloured mini eggs in the centre
  • Store in an airtight container in a cool place, eat leftovers within 3 days