Easter Coconut Cupcakes

With Easter just a couple of days away, I wanted to make an Easter inspired Cupcake to share with you! I whipped up these adorable little bird's nest Coconut Cupcakes that are super simple and yummy! All you do is dress up a white cake mix with a little coconut milk and top the cupcakes off with a sweet, creamy, white coconut frosting. Then you roll the edges in toasted coconut for the nest and top them with jelly beans for the eggs! Aren't they just adorable? They are perfect for any Easter festivities you have going on this weekend! Enjoy :) 

Coconut Cupcakes: (adapted from Paula Deen)

1 (18.25-ounce) box classic white cake mix

1/2 cup water

1/2 cup coconut milk

1/3 cup vegetable oil

3 large eggs

Coconut Frosting (recipe follows)

1 1/2 cups toasted coconut

-jelly beans

1. Preheat oven to 350 degrees. Line 2 (12 cup) muffin pans with paper liners (I got 18 cupcakes).

2. In a large bowl, combine cake mix, water, milk, oil, and eggs. Beat at low speed with an electric mixer for 1 minute. Increase speed to medium, and beat for 2 minutes, or until smooth. Spoon batter evenly into prepared muffin cups, about 2/3 full. Bake 18 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pans, and cool completely on wire rack.

3. Spread Coconut Frosting evenly over each cupcake. Roll edges in toasted coconut and place 3 jelly beans on each cupcake.

Coconut Frosting:

1/2 cup butter, softened

1/2 cup coconut milk

4 cups powdered sugar

1/2 teaspoon coconut extract

additional milk, if needed

In a large bowl, beat butter and milk at medium speed with an electric mixer until combined. Gradually beat in confectioner's sugar until smooth-if frosting is too stiff add a little milk. Stir in coconut extract.