These sweet little nest coconut cupcakes are a combination of a few of my favorite things…coconut and malt balls. Or as they’re known this time of year: Robin Eggs.
These semi-homemade cupcakes are simple, yummy and perfect for Easter! You probably have most of the ingredients on hand to whip them together. They make the cutest cupcakes for spring.
If you like this recipe, you’ll like these too:
Coconut Cupcake Recipe
Coconut Cupcakes with Malted Buttercream Frosting
These sweet little nest Coconut Cupcakes with Malted Buttercream Frosting are a combination of a few of my favorite things...coconut and malt balls.
- 15.25 oz white cake mix
- 3 egg whites
- ⅓ c oil
- 1 ¼ c water
- 2 tsp coconut extract
- ¾ c sweetened, shredded coconut
- 1 c butter (2 sticks), room temperature
- 3 c powdered sugar
- ½ c malted milk powder
- ¼ c milk
- 2 tsp vanilla extract
- 1 ½ c sweetened, shredded coconut toasted
- 72 Mini Robin Eggs Candies
- Mix the white cake mix egg whites, oil, water and coconut extract. Mix well.
- Add in sweetened, shredded coconut.
- Fill a lined cupcake pan with batter.
- Bake at 350 degrees for 20-25 minutes, or until light golden brown.
- Cool completely.
- Meanwhile, make the frosting. Using an electric mixer fitted with a beater attachment, beat butter until smooth.
- Mix in powdered sugar, malted milk powder, milk and vanilla extract.
- Beat until smooth.
- Set aside.
- While the cupcakes are cooling, toast coconut by placing sweetened, shredded coconut in a skillet. Cook over medium heat, stirring frequently until golden brown.
- To assemble cupcakes, frost cooled cupcakes with buttercream, top with toasted coconut and three mini Robin Eggs candies.
Calories: 303kcal | Carbohydrates: 40g | Protein: 1g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 21mg | Sodium: 242mg | Potassium: 71mg | Fiber: 0g | Sugar: 31g | Vitamin A: 245IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 0.5mg
These are delicious! A must for coconut and malted milk fans! The three flavors of the airy, coconut cupcakes with the creamy, malted frosting and the toasted coconut work so well together. My only miniscule suggestion would be to add the milk to the frosting gradually until you get it to your desired consistency. I added mine all at once and it was a little too soft for my taste, but still worked well and tasted great. I can’t wait to eat (another) one of these tomorrow with my morning coffee! Thanks for a great recipe – it’s definitely a keeper!
So glad you tried (and enjoyed) them, Sharon! And thank you for the suggestion ;)
Lolly Jane says
These are as pretty as they look yummy- and I seriously appreciate a good box recipe! Can’t wait to try (:
PS Featuring these tomorrow! XO
Thank you so much Lolly Jane!
Not only are these just darling, but they sound delish too. Thanks for linking up to Sunday Soiree. Have a great day. xo jen
Natasha In Oz says
They look amazing-so pretty and so yummy too!
My weekly say G’day linky party is happening right now and this post would be a perfect addition. Please pop on over and say g’day if you have a minute to spare!
Natasha in Oz
YUM! Pinning this for sure!
Desiree @ The36thAvenue says
Looks delicious ladies!
jen @ Tatertots & Jello says
So cute! And I love coconut!
Me too! Thanks for checking it out!
[email protected] says
Those are adorable and look delicious!
Thanks Amy :)
These are super cute and look really yummy!! Thanks for the cute idea.