Bird's Nest Cupcakes in Mason Jars from At The Picket Fence

Bird’s Nest Cupcakes in Mason Jars! A perfect dessert to celebrate Easter!


  • (18.25-ounce) package white cake mix
  • 3 egg whites
  • 1 1/4 cups buttermilk
  • 2 tablespoons vegetable oil
  • 1 teaspoon lemon extract
  • 1/2 cup lemon curd  (I make my own)
  • 1 (16-ounce)  cream cheese frosting (I make my own)
  • 1 (6-ounce) package flaked coconut, toasted
  • Hershey candy coated eggs, blue
  • 1/2 pint mason jars


    • Pre-heat oven to 350 degrees
    • Beat first 5 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Pour batter into cupcake liners in muffin pans. Will make approximately 24 cupcakes
    • Bake for 16-18 minutes. Cupcakes are done when center springs back. Do not overbak
    • Allow to cool on wire rack
    • While cupcakes are cooling, spread coconut in even layer on cookie sheet or baking pan and toast for about 10 minutes until light brown. Stir occasionally while toasting. Cool
Layering Instructions!
  • Place one cupcake upside down in each mason jar. Top with a Tablespoon of lemon curd and spread to cover cupcake. Pipe frosting to cover lemon curd. Top with Tablespoon of toasted coconut
  • Add another cupcake right side up. Top with Tablespoon of lemon curd and spread to cover. Pipe frosting on top to cover completely and form a slight mound. Press in toasted coconut to make “nest” using thumb to gently press in indentation. Place three candy eggs in middle
  • Repeat for each jar. Will make approximately 8 servings.

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