Easter Cupcakes


Tomorrow’s Easter Sunday and I wanted to make some cute Easter treats. These cupcakes were pretty easy to make and I thought they turned out pretty well. I made two versions of them, one with green sprinkles and one without. Both looked really nice! I made classic yellow cupcakes and dipped the tops in ganache. I thought the ganache would anchor the bird’s nest as well as act as a glue of sorts for the green sprinkles. I think next time though, I’ll use white frosting, so the color of the green sprinkles really pops.

For the cupcakes, I used the Food Network’s Classic Yellow cupcake recipe and for the topping, I used the bird’s nest treats I made a few days ago.


-1 1/2 cups AP flour
-1 1/2 tsp baking powder
-1/4 tsp salt
-2 large eggs
-1/2 cup sugar 
-3/4 cup melted butter
-2 tsp vanilla extract
-1/2 cup milk 
Bird’s Nest:
-2 cups broken pretzel pieces
-1 bag mini Cadbury eggs
-1 cup chocolate chips
-1/2 cup chocolate chips
-1/4 cup heavy cream
-green sprinkles


  1. Preheat the oven to 350 F and line a 12 cup muffin or cupcake tin with paper liners. Make the cupcakes by beating together the sugar and eggs until light and fluffy. Slowly add in the melted butter and the vanilla, while still whisking. Add in the dry ingredients and the milk, mixing to combine.
  2. Spoon the batter into the liners until they’re about 2/3 full. You should have enough batter for 12 cupcakes. Bake for 20 to 25 minutes until the tops are golden and a toothpick inserted into the center of a cupcake comes out clean. Let cool for 10 to 20 minutes before removing them from the pan and onto a cooling rack.
  3. While the cupcakes are baking, make the bird’s nests. Melt the chocolate over a double boiler (or in the microwave in 30 to 45 second bursts). Add in the broken pretzels and mix to coat. Set aside.
  4. Make the ganache by microwaving the heavy cream for 30 to 45 seconds. While the cream is still hot, add in the chocolate chips and let them sit for a minute or two. Stir the chocolate and heavy cream until it comes together in a ganache.
  5. Prep the sprinkles by pouring them in a small shallow bowl.
  6. Once the cupcakes are cooled, dip the tops in ganache. The key is to hold firmly onto the bottom on the cupcake (but don’t squash them) and dunk them straight down into the ganache. Twist the cupcake as you lift.
  7. Taking the bowl of green sprinkles, tilt it a little and then dip the edges of the cupcake into the sprinkles. Turn the bowl so that sprinkles evenly coat the edges. This will get messy and the sprinkles will end up on the wrapper, so after the edges are coated, gently place the cupcake on the center of a plate and gently tap the bottom of the cupcake on the plate. This should shake off most of the excess sprinkles.
  8. Arrange the chocolate covered pretzel pieces in a small ring on top of the cupcake, making sure not to cover all of the sprinkles. It’s probably best to use your fingers for this, to make sure that the pretzels really resemble a nest. Make sure to leave a small well so the eggs can fit. The nest will also keep the eggs from rolling off the cupcake, so don’t be afraid to pile the pretzel pieces high!
  9. Add the eggs to the center of the nest. You may need to dip a small part of the egg in some left over ganache to really make sure they’re anchored onto the cupcakes.
  10. Let the chocolate set and you’re ready to serve!

I know that’s a lot of steps, but trust me it’s not hard at all and it’s pretty fun! Just make sure that none of your cadbury eggs are cracked. To do this, I usually gently pour the eggs in a bowl and sift through them. If you don’t have green sprinkles, it’s no biggie. I made some without them and they still looked great!


Hugs and puppies!



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