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15 min.
15 min.
Makes 6 cupcakes

Blueberry Coconut Birds Nest Cupcakes


  • 1 (7 oz.) package Martha White Blueberry Muffin Mix
  • ½ cup whole milk
  • 1 cup sweetened shredded coconut
  • 1 cup prepared vanilla frosting
  • Jellybeans or chocolate mini eggs, for decorating

Preparation Directions

  1. Heat the oven to 400°F. Line six standard muffin cups with paper liners.
  2. Add muffin mix and milk to a medium bowl and stir to combine. Divide batter evenly between the prepared muffin cups.
  3. Bake until golden brown and until a toothpick inserted into the center of the cakes comes out clean, about 14 minutes. Transfer cupcakes to a wire rack to cool completely.
  4. Add coconut to a large cast iron pan over medium-high heat. Toast coconut flakes, stirring constantly, until they are golden and fragrant, about 5 minutes. Remove from heat and set aside.
  5. Frost the cooled cupcakes with prepared vanilla frosting.
  6. Place a heaping tablespoon of toasted coconut over each cupcake. Using your finger or a spoon, gently make a small well in the middle of the coconut tops so that they look like nests. Place 2-3 small jellybeans or chocolate eggs in each one and serve.

Nutritional Information Per Serving

*Percent Daily Values are based on a 2,000 calorie diet.