Easter Nest Cupcakes

Easter Nest Cupcakes

Posted by Mimi on 13th Apr 2017

Make these adorable Nest Cupcakes for Easter weekend. They are so easy to make and they look like real nests but taste of White Chocolate, Peanut Butter and Pretzels... yum! I used Sunspire All Natural Peanut Sun Drops for the eggs. These are so delicious, they don't have any artificial colors, and the colors are perfect Easter colors.

Nest Cupcakes | Makes: 15 Cupcakes


  • 1 stick (113 g.) organic salted butter, softened
  • 85 g. organic sugar
  • 85 g. organic dark brown sugar
  • 1 tsp. organic vanilla extract
  • 85 g. organic peanut butter
  • 2 organic eggs
  • ½ cup organic milk
  • 184 g. all natural cake flour
  • ½ tsp. sea salt
  • ½ tsp. baking powder


  • 1 ½ sticks (170 g.) organic salted butter, softened
  • 340 g. organic powdered sugar
  • ½ tsp. organic ground vanilla bean


  • 454 g. (1 lb.) organic white chocolate, chopped
  • 85 g. organic pretzels sticks or rods, chopped into pieces
  • all natural peanut Sun Drops (find here)


Preheat oven to 350 degrees.

In the bowl of your stand mixer fitted with paddle attachment, cream the butter, sugar, dark brown sugar and vanilla extract.

Add the peanut butter and the eggs and mix on low until combined. Scrape down the side of the bowl and mix again until combined.

In a separate bowl, whisk together the cake flour, baking soda and sea salt.

Add in the cake flour mixture and milk, alternating each and beginning and ending with the cake flour. Mix on low until combined. Scrape sides of bowl and mix again on low until combined.

Fill the cupcake liners three quarters full.

Bake for 17 minutes or until a wooden pick inserted in center comes out clean.

Once the cupcakes have cooled, in a double boiler, melt the white chocolate until it is about three quarters melted, remove from heat and stir to melt the remaining chocolate.

Stir in the chopped pretzels and set aside.

In a mixing bowl fitted with paddle attachment, start the frosting. Add butter, powdered sugar and vanilla bean. Mix on low until combined then speed up mixer to high for 1 minute or until light and fluffy.

Using decorating tip #864, or not tip at all, pipe a round but flat circle onto the cupcakes.

Spoon a generous amount of the chocolate and pretzel mixture on top of the buttercream, to create a nest.

Top each nest with three peanut sun drops.

Eat cupcakes!

Store cake in a cake dome.

Baker’s Note: Substitute milk or dark chocolate for the white chocolate to create a brown nest.

High Altitude - bake at 350 degrees for 17 minutes

Recent Posts

Meet Mimi

Meet Thea