Delightful Bird’s Nest Cupcakes: Your Easy Guide to Sweet Spring & Easter Baking

It’s late, and I’m supposed to be crafting this blog post, but I confess, I’m easily sidetracked. My current distraction? A couple of lively games of Draw Something with my sisters. I’ll be honest from the start: my artistic abilities are, shall we say, charmingly dreadful. So much so that I strictly limit my Pictionary-esque endeavors to family members who possess an uncanny knack for deciphering my wildly abstract scribbles. I often find myself laughing out loud at the visual chaos I produce, marveling that anyone, even my brilliant sisters, can make sense of my “fat-finger” drawings.

This self-admitted lack of artistic flair isn’t confined to digital drawing games. It extends broadly into the realm of visual creativity, especially when I scroll through breathtaking food blogs. I often gaze with a mix of awe and envy at the intricately decorated cakes, cookies, and cupcakes that other talented bakers conjure. My own attempts at celebratory baking, particularly for my children’s birthdays this year, ended in utter catastrophe. My son’s first birthday cake, for instance, was such a culinary disaster that I dispatched my husband to the grocery store for a store-bought replacement. It was truly a sight to behold, and not in a good way!

As Easter approached, I yearned to create something uniquely festive and visually appealing, yet simple enough that it wouldn’t succumb to my usual artistic misfortunes. Original, fun ideas for Easter treats seemed to elude me, until I stumbled upon these charming bird’s nest cupcakes. A spark of hope ignited: “I’m pretty sure I could pull those off!” I thought. And guess what? I did! While I won’t pretend the process was entirely mess-free—those chow mein noodle nests required a bit of patience to arrange just right—the end result was undeniably adorable. These cupcakes proved to be exactly what I needed: a delightful, spring-themed dessert that looked impressive without demanding expert decorating skills.

The Charm of Spring Baking: Why These Cupcakes Are a Must-Try

Springtime, with its fresh blossoms and renewed energy, naturally inspires a desire for light, vibrant, and celebratory treats. Easter, in particular, calls for desserts that are not only delicious but also embody the spirit of the season. Bird’s Nest Cupcakes fit this bill perfectly. They bring a whimsical touch to any Easter brunch, spring gathering, or simply a cozy afternoon tea. The contrast of a fluffy, citrus-infused cupcake base with the crunchy, sweet chocolate “nest” is an absolute delight for the senses. These aren’t just cupcakes; they’re miniature edible works of art that celebrate new beginnings, without requiring you to be a master sculptor.

What makes these cupcakes truly special is their universal appeal. They evoke childhood memories, a sense of wonder, and the sheer joy of a homemade treat. Imagine the smiles on children’s faces as they discover the sweet “eggs” nestled within their edible bird’s nests. For adults, they offer a sophisticated yet playful dessert option, balancing the bright notes of citrus with a comforting sweetness. Moreover, the process of making them is a fantastic activity for families, allowing even novice bakers to participate in creating something beautiful and delicious. It’s an opportunity to create cherished memories in the kitchen, turning simple ingredients into a festive masterpiece.

Conquering Your Inner Baker: An Approachable Recipe for Everyone

If you, like me, often hesitate at the thought of elaborate baking projects, fearing a kitchen catastrophe, then these Bird’s Nest Cupcakes are your perfect springtime project. Their beauty lies in their simplicity and the forgiving nature of their design. You don’t need fancy piping bags or intricate techniques to create these charming treats. The “nest” component, while requiring a gentle hand, is incredibly straightforward and surprisingly fun to assemble. It’s a fantastic recipe to build confidence in the kitchen, proving that impressive results are within reach for bakers of all skill levels.

Beyond their visual appeal, these cupcakes are designed for flavor. The moist, tender cupcake base is infused with refreshing citrus notes – a delightful combination of orange and lemon zest and juice. This bright, zesty flavor profile perfectly complements the creamy lemon-infused frosting and the rich sweetness of the chocolate-coated chow mein nests. Each bite is a harmonious blend of textures and tastes, making these cupcakes as enjoyable to eat as they are to behold. So, take a leap of faith! If I, with my self-proclaimed lack of artistic talent, can create these adorable delights, then I have absolute confidence that you can too! Prepare to impress yourself and your loved ones with this truly achievable and utterly charming dessert.

Bird’s Nest Cupcakes

Author:
Deborah Harroun

Prep Time:

30 minutes
minutes

Cook Time:

17 minutes
minutes

Total Time:

1 hour
hour
40 minutes
minutes

Servings:

28
cupcakes

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These charming citrus-scented cupcakes are crowned with adorable bird’s nests made from crunchy chow mein noodles. An effortlessly festive and delicious treat, perfect for Easter celebrations or any springtime gathering.

Ingredients

For the Cupcakes:

• 2 3/4 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 8-ounce carton sour cream
• 1/3 cup orange juice
• 1 tablespoon finely shredded lemon peel
• 2 tablespoons lemon juice
• 1 cup butter at room temperature
• 4 eggs at room temperature
• 1 1/4 cups sugar

For the Frosting:

• 1/2 cup butter at room temperature
• 2 cups powdered sugar
• 1-2 tablespoons milk
• 1/2 teaspoon lemon extract
• coloring if desired

For the Nests:

• 6 ounces vanilla candy melts
• 4 cups chow mein noodles
• egg shaped candies or jelly beans

Instructions

1. Make the Cupcakes: Preheat your oven to 350°F (175°C). Line 28 standard cupcake tins with paper liners, ensuring they are ready for the batter.
2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Give it a good mix to ensure all dry ingredients are evenly distributed. Set this dry mixture aside.
3. In a separate small bowl, combine the sour cream, orange juice, finely shredded lemon peel, and lemon juice. Stir until well blended, creating a vibrant citrus mixture.
4. In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter until it is smooth and creamy, which should take about 30 seconds. Gradually add the sugar and continue to beat on medium-high speed until the mixture is light and fluffy, typically around 3 minutes. Incorporate the eggs one at a time, beating well after each addition and scraping down the sides of the bowl to ensure everything is fully combined.
5. Alternately add the dry flour mixture and the wet sour cream mixture to the butter-egg-sugar mixture, beginning and ending with the flour. Beat on low speed just until everything is combined and no streaks of flour remain. Be careful not to overmix, as this can lead to tough cupcakes.
6. Spoon the cupcake batter evenly into the prepared cupcake liners, filling each cup approximately 3/4 full.
7. Bake in the preheated oven for 15-17 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. Once baked, remove from the oven and allow them to cool completely on a wire rack before frosting.
8. Make the Frosting: In the bowl of a stand mixer, beat the softened butter until it is smooth and very fluffy. Gradually add the powdered sugar, a little at a time, until it is fully incorporated and the frosting is smooth. Add milk, half a tablespoon at a time, until the frosting reaches your desired consistency – smooth and spreadable. Beat in the lemon extract and any food coloring you wish to use (light green or pale yellow would be lovely for spring). Frost each cooled cupcake with a generous layer of this delicious lemon buttercream.
9. Make the Nests: In a small, microwave-safe bowl, melt the vanilla candy melts in 30-second intervals, stirring well after each interval, until completely smooth and melted. Pour the melted candy over the chow mein noodles in a larger bowl and gently stir until all the noodles are thoroughly coated. Working quickly before the candy sets, shape small portions of the coated noodles into nest shapes. You can do this by forming them around the bottom of a small glass or simply by hand. If the mixture begins to harden, return it to the microwave for a few seconds to soften again.
10. Once the nests have set, carefully place one noodle nest on top of each frosted cupcake. Arrange a few colorful egg-shaped candies or jelly beans in the center of each nest. For extra security, you can use a tiny dab of frosting as “glue” to hold the candies in place.
11. ————————–
12. Cupcake and nest recipes adapted from BHG.
13. Frosting recipe from Taste and Tell.