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White Chocolate Easter Egg Nests

We made these baskets better, without using any butter—with Musselman’s Unsweetened Apple Sauce for a healthier Easter treat.

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  • 1 & 2/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup Musselman’s Unsweetened Applesauce
  • 1 cup sugar
  • 3/4 cup buttermilk
  • 1/4 cup sour cream
  • 2 teaspoons vanilla
  • 2 egg whites


  • 2/3 cup white chocolate chips, melted
  • 5 ounces cream cheese
  • 3 tablespoons butter
  • 1/2 teaspoon vanilla extract
  • 1 & 3/4 cups powdered sugar
  • 1-2 tablespoons milk


  • 1 ounce chocolate almond bark
  • 24-36 candy-coated chocolate eggs


Cupcake Directions

  1. Step 1
    First, preheat your oven to 350 degrees fahrenheit. Then, line the muffin tins with cupcake liners.

  2. Step 2
    Combine flour, baking powder, baking soda, and salt in a mixing bowl.

  3. Step 3
    Melt butter and whisk in the sugar, buttermilk, sour cream, and vanilla in a separate bowl. Add the liquid ingredients to the dry ingredients and mix them until just combined, then set aside.

  4. Step 4
    Beat egg whites with an electric mixer until soft peaks form, then fold them into the batter until everything is combined.

  5. Step 5
    Next, spoon the batter into the cupcake liners and bake for 9-11 minutes until toothpick comes out clean.

Frosting Directions

  1. Step 1
    Melt the chocolate in the microwave on low in 20 second increments, stirring after each. Let the chocolate cool slightly for about 2 minutes so it is not too hot that it melts the butter and cream cheese.

  2. Step 2
    Beat butter and cream cheese in a mixing bowl on medium speed for 60 seconds. Add melted chocolate and vanilla and beat another 6o seconds. Add in the sugar a bit at a time, mixing until until light and fluffy. Add in milk 1 tablespoon at a time to reach desired consistency. Place in a piping bag and apply frosting onto cupcakes.

Topping Directions

  1. Step 1
    Shave chocolate into long chocolate shavings. Distribute shavings evenly over frosted cupcakes and then top with the candy coated chocolate eggs.

  2. Step 2
    Refrigerate if not eating within 24 hours. Remove from refrigeration 30-60 minutes prior to serving and allow cupcakes to come to room temperature.

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