OK, I’ll share what I’m cooking up for Easter this year shortly, but I know some of you are still planning for Sunday, so I thought I’d share one of my creations from Easter 2011 to help get those creative juices flowing!

Easy Bird's Nest Easter Cupcakes

I love these because they’re super easy…. and because they give me a legitimate excuse to buy chocolate eggs. ^_^

My process was really simple – first, I made regular yellow cupcakes (in this case they were the Golden Cupcakes from Vegan Cupcakes Take Over the World, but you could certainly go boxed in a pinch.) While those cooled I tinted 3/4 of my a basic icing a bright spring blue-green (canned could work, but I’d add powdered sugar so it’s easier to work with), and tinted the remaining 1/4 (about 1 cup) brown using gel coloring and cocoa powder.

To decorate, first I used a jumbo open star tip (Ateco 828) to pipe a basic swirl. For 3/4 of the cupcakes I left them with just the swirl and added some festive sprinkles. For the remaining 1/4,  I placed 3 Cadbury Mini Egg candies in the center, then, to create a nest, I circled them in brown icing using a small round tip (Wilton 2) I’ve also seen similar things done with edible grass, chowmein noodles, or chocolate shavings for the nest, as well as jelly beans or m&ms for the eggs, but I like this combination best.

Bird’s Nest Easter Cupcakes


  • 12 cupcakes
  • 3 cups icing (of your choice, tinted a spring color of your choice)
  • 1 bag egg candies (about 40 candies, Cadbury Mini Eggs or M&Ms work well)
  • 1 cup icing (of your choice, tinted brown)


Using a jumbo open star tip (Ateco 828), pipe a basic swirl.

Place 3 egg candies in the center of the cupcake, then, to create a nest, circle them in brown icing using a small round tip (Wilton 2)
Recipe and photos from Mayhem in the Kitchen!


Your family will love these because they’re so cute, but how easy they are will be our little secret! 😉


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