Easter Chick Cupcakes (Printable)
Festive yellow cupcakes decorated as cute Easter chicks with buttercream frosting and candy details.
# What You'll Need:
→ Cupcake Batter
01 - 1 1/2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/4 tsp salt
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 2 large eggs
08 - 1 tsp vanilla extract
09 - 1/2 cup whole milk
→ Buttercream Frosting
10 - 1/2 cup unsalted butter, softened
11 - 2 cups powdered sugar
12 - 2 tbsp milk
13 - 1 tsp vanilla extract
14 - Yellow gel food coloring
→ Decorations
15 - 24 mini chocolate chips
16 - 12 orange candy-coated chocolates or mini orange jelly beans
17 - 1/2 cup sweetened shredded coconut
# How to Cook:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - In a separate large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla.
04 - Add half the dry ingredients to the wet mixture, followed by the milk, then remaining dry mix. Mix just until combined.
05 - Divide batter evenly among cupcake liners. Bake for 18-20 minutes until a toothpick inserted comes out clean. Cool completely.
06 - Beat butter until creamy. Gradually add powdered sugar, alternating with milk. Mix in vanilla and yellow food coloring until desired shade is reached.
07 - Frost cooled cupcakes generously with yellow buttercream. Dip frosted tops in shredded coconut for a feathery effect if desired.
08 - Decorate each cupcake with two mini chocolate chips for eyes and an orange candy for the beak. Use extra frosting to help pieces adhere if necessary.
# Expert Advice:
01 -
- These look like you spent hours decorating but they actually come together in under an hour start to finish
- The combination of moist vanilla cupcake and creamy buttercream is basically timeless and crowd pleasing
02 -
- Room temperature ingredients are non negotiable here because cold butter or eggs will prevent proper emulsification and leave you with dense cupcakes instead of light fluffy ones.
- Overmixing the batter once you add the flour is the quickest way to end up with tough or chewy cupcakes, so stop mixing the second you no longer see dry flour.
03 -
- If your buttercream is too stiff, add one teaspoon of milk at a time until it reaches piping consistency, but if it's too thin, add more powdered sugar a quarter cup at a time.
- Use tweezers to place the tiny candy eyes and beaks precisely where you want them, especially if you're making these with kids who might struggle with the small pieces.