Gluten-Free Bird Nest Cupcakes for Easter
Birds Nest Cupcakes are my favorite sweet treat to make for spring holidays, especially for an Easter dinner with family. They are even more delicious when you make them with my bakery-style fluffy vanilla cupcakes. These cupcakes are so incredible because of our All-Purpose Gluten-Free Flour, which helps you make bakery-style gluten-free food at home!
These cupcakes are surprisingly easy to make, all you need are some candy-coated chocolate eggs, food coloring, and a couple special piping tips, and you can easily make adorable little birds nests on top of your cupcakes! Enjoy making them with your kids, or just for fun on your own. They will be sure to impress everyone you serve them to!
PREP TIME
30 minutes
COOK TIME
25 minutes
INGREDIENTS
14
Serves: 12
Ingredients
- 180 grams180 grams180 grams Gluten-Free All-Purpose Flour - Primal Palate, 1.5 cups spoon-filled and leveled
- 1 3/4 tsp1 3/4 tsp1 3/4 tsp Baking Powder
- 1/4 tsp1/4 tsp1/4 tsp Himalayan Pink Salt - Primal Palate, fine salt
- 1/2 cup1/2 cup1/2 cup Sunflower Oil
- 166 grams166 grams166 grams Granulated White Sugar, 3/4 cup
- 222 Eggs, 2 large eggs, at room temp
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- 5 oz5 oz5 oz Buttermilk, full fat, 1/2 cup + 2 tbsp, at room temp
- 454 grams454 grams454 grams Butter, Unsalted, 4 sticks, softened to room temperature
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 6 cups6 cups6 cups Powdered Sugar, sifted. you may need 8 cups of powdered sugar, but I start with 6
- 242424 Candy-Coated Chocolate Mini Eggs, 2 per cupcake
Vanilla Buttercream Frosting
toppings
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to bake at 350 degrees F. Line a cupcake pan with parchment cupcake wrappers.
- Sift together the gluten-free flour, baking powder, and fine salt in a small mixing bowl.
- In the bowl of a stand mixer, or using a medium size mixing bowl and hand mixer, blend the oil and sugar together.
- In a small bowl, crack the eggs, and whisk in the vanilla extract.
- Shake your full fat buttermilk, and then measure the buttermilk, and pour into the egg and vanilla mixture.
- Whisk together the eggs, vanilla and buttermilk, and then add to the oil and sugar. Beat on medium speed to combine.
- Add the sifted flour, baking soda, and salt to your wet mix, and beat on medium speed, scraping down the bowl as needed. Mix until the batter is fully combined. Don't overmix.
- Using an ice cream scoop, fill each cupcake well with batter, about 3/4 full.
- Place the cupcakes in the center of the oven, on the middle rack, and bake for 25 minutes.
- Allow the cupcakes to fully cool while you make the frosting.
- Place the 4 sticks of butter that have softened to room temperature in the bowl of your stand mixer.
- Add the vanilla extract, and beat on medium-high speed until the butter starts to get fluffy. Scrape down the bowl before adding the powdered sugar.
- Sift 3 cups of powdered sugar to remove any clumps. This is essential for a smooth frosting.
- Add the 3 cups into the bowl of the stand mixer, and beat on low speed so you don't end up lifting a bunch of powdered sugar into the air. Once the sugar has started to combine into the butter, increase the speed to medium, and then to high to whip the sugar into the butter.
- Repeat with another 3 cups of sifted powdered sugar. Scrape down the bowl as needed. You will know you have added enough powdered sugar, when your frosting is whipped, fluffy, and pillowy, without any greasy texture from the butter. Add more sugar if needed.
- Once your cupcakes are completely cool, you can start to frost them.
- Place about two cups of frosting in two different small bowls, and then 1 cup of frosting in a third small bowl.
- Leave one small bowl of frosting white, for the base of your frosting.
- Using your desired food coloring, color the other bowl of 2 cups of frosting brown for the nests. Color the third bowl of frosting, with one cup, green for leaves.
- Prepare your piping bags with your piping tips. For ease, I simply snip the ends of disposable piping bags, and put the piping tip directly in the bag. For this recipe you will need one "grass" piping tip, and a small "leaf" piping tip.
- Fill the bag with the grass piping tip with the brown frosting, and the bag with the leaf tip with the green frosting.
- Using an offset spatula, frost the tops of your cupcakes with the plain vanilla frosting.
- To create a nest on top, using the brown frosting with the grass tip, and using even pressure, swirl the frosting around the top of the center of the cupcake in three circles.
- Pipe small leaves around the nest with your green frosting.
- Place two candy-coated chocolate mini eggs in the center of each nest.
- That is it! Enjoy these adorable cupcakes with your friends and family this holiday season.
Notes
Special equipment needed: Piping bags Small offset spatula Grass piping tip Small leaf piping tip Food coloring
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 685 |
| Fat: | 40 g |
| Carbohydrates: | 78 g |
| Protein: | 13 g |
| Cholesterol: | 77 g |
| Sodium: | 57 mg |
| Fiber: | 0 g |
| Sugars: | 70 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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