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Bird’s Nest Easter Cupcakes perfect Easter dessert for kids

Bird's Nest Easter Cupcakes

These easy Bird's Nest Easter Cupcakes take a simple cupcake recipe and turns it into a special dessert for your Easter table.
Course Dessert
Cuisine American
Keyword easter cupcakes
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 24
Calories 217kcal
Author Kat Jeter & Melinda Caldwell


  • 15.5 ounce Box Devil's Food cake mix plus ingredients listed on the back of the box
  • 16 ounces Chocolate frosting
  • 10.5 ounces Marshmallow Fluff
  • 6 tablespoons Butter unsalted
  • 72 Cadbury Mini Chocolate Eggs



  • Bake cupcakes according to the instructions on the box.
  • After cupcakes have cooled completely use a sharp knife to cut a hole into each cupcake, do NOT go all the way through the bottom.
  • Save the piece that comes out of the hole and trim it so that it is a small "lid". Set next to the cupcake it came from.
  • Use a spoon to fill each hole with marshmallow cream.
  • Place the corresponding lid on top of each cupcake hole, capping off the marshmallow filling.
  • Fit your pastry bag with your tip and fill the bag with a multi-opening tip (sometimes called a grass tip) with chocolate frosting and pipe it on the top of the cupcake in a circle. Create a single layer over the top of the cupcake and then go around the outer edge of the cupcake 2 or 3 more times to build up the sides of the nest.
  • Add three candy eggs to each nest.
  • Enjoy!

Marshmallow Fluff

  • Melt 6 tablespoons of unsalted butter
  • Add melted butter to 10.5 ounces of marshmallow fluff.
  • Stir until the mixture is smooth.


Serving: 1cupcake | Calories: 217kcal | Carbohydrates: 36g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 211mg | Potassium: 97mg | Fiber: 1g | Sugar: 26g | Vitamin A: 87IU | Calcium: 30mg | Iron: 1mg