Easter Chick Cupcakes

If you’re looking for a quick and easy dessert that you can serve to a crowd for Easter, these cute Easter Chick Cupcakes are a fun little design that you can finish in seconds. They’re easy enough where just about anyone can make their very own adorable Easter chick cupcakes, and wow a crowd- just like these Rice Krispie Nests!

 

Easter Chick Cupcakes

I love elaborate cake designs but let’s be honest, that’s when life is peaceful, the kitchen is clean and the kids are all being cooperative.

Most of the time, if I have to make a dessert I need something quick and easy – but I don’t want to have to schlep out boring desserts. (I have a reputation to uphold here.) I also love involving my daughter in the baking and decorating, so coming up with something that she can do without me taking over or hovering, that’s a kitchen win!

RELATED – Don’t miss our carrot cake pancakes for Easter breakfast!

For this easy Easter dessert, I used my favorite buttermilk cupcake recipe and a vanilla buttercream along with an assortment of candies (and carrots!) that I already had on hand.

We’ve done variations of this design throughout the years – rolling the chicks in dyed shredded coconut to give the illusion of feathers, or using mini chocolate chips for smaller eyes. Be creative and find uses for what you already have on hand. I didn’t want to make candy-coated chocolate chips for beaks (not exactly quick and easy), so I cut up a carrot to make small triangular beaks.

Ingredients to Make Easter Chick Cupcakes

• 1 1/4 cups cake flour
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 3/4 cup sugar
• 1 1/2 tsp pure vanilla extract
• 1/2 cup olive oil
• 1/2 cup buttermilk

For the vanilla buttercream and decorations:

• 2 cups butter
• 8-10 cups icing sugar
• 2-4 Tablespoons cream or milk
• 2 teaspoons vanilla
• Yellow gel food coloring
• 48 orange star sprinkles
• 48 Candy Eyes
• 1 carrot or 24 orange candy-coated chocolate chips
• Edible glitter or sprinkles, optional

Makes 24 cupcakes.

Kitchen Tools You May Find Helpful

• Muffin pan
• Mixer and large bowls
• Measuring cups and spoons
• Piping bag

These Easter chick cupcakes were super easy to make and made a perfect classroom treat for a recent event in my daughter’s classroom. They’d also be fun as kids’ dessert at a family get-together, especially if the grown-ups want something less kid-friendly. (Although, I’d be happy to get these as my dessert at any Easter get-together!)

They also make a cute gift for neighbors or as a treat over coffee with friends.

More Easter Recipes

If you want more Easter recipe dessert ideas you may want to hop over and check out this Checkerboard Cake for Easter, the ever delicious Homemade French Silk Pie, these Easter Bunny Cupcakes, this beautiful Carrot Cake Trifle, or even these colorful Frosted Sugar Cookie Bars. Happy baking!

Just added, adorable Bird Nest Cookies!

Easter Chick Cupcakes

These cute Easter Chick Cupcakes are a quick & easy Easter dessert, fit to feed a crowd! Great for a holiday gathering or as a fun recipe to do with kids.

5 from 3 votes

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Course: Desserts

Cuisine: American

Servings: 24 cupcakes

25 minutes mins

Calories: 390

Author: Amanda Davis

Ingredients

• ▢ 1 ¼ cups cake flour
• ▢ 1 ¼ tsp baking powder
• ▢ ½ tsp baking soda
• ▢ ½ tsp salt
• ▢ 2 large eggs
• ▢ ¾ cup sugar
• ▢ 1 ½ tsp pure vanilla extract
• ▢ ½ cup olive oil
• ▢ ½ cup buttermilk

For the vanilla buttercream and decorations:

• ▢ 2 cups butter
• ▢ 8-10 cups icing sugar
• ▢ 2-4 Tablespoons cream or milk
• ▢ 2 teaspoons vanilla
• ▢ Yellow gel food coloring
• ▢ 48 orange star sprinkles
• ▢ 48 Candy Eyes
• ▢ 1 carrot or 24 orange candy-coated chocolate chips
• ▢ Edible glitter or sprinkles optional

Before You Begin

Calorie count does not include candy decorations.

Instructions

For the cupcakes:

• Preheat oven to 350F and line a cupcake tray with your chosen liners.
• In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
• Place the two eggs in a separate bowl and beat for 30 seconds before slowly adding in the white sugar.
• Once the egg and white sugar mixture is light and fully beaten, beat in the vanilla and oil.
• Add half of the dry ingredients, mix completely, then add half of the buttermilk. Repeat.
• Fill the muffin liners halfway full and bake 12-15 minutes and cool in the pan before removing to a cooling rack.

For the frosting:

• Combine the butter, sugar, 2 Tablespoons of cream and the vanilla in a large mixing bowl.
• Mix for 2 minutes and adjust the consistency with the addition of more sugar or cream.
• Dye the buttercream yellow with a small amount of yellow gel coloring.
• Spoon the buttercream into a piping bag and cut off the tip to be at least 1″ wide.
• Spread some buttercream on the cupcakes with an offset spatula and roll the cupcakes in your choice of edible glitter or sprinkles.
• Pipe a big dollop of frosting in the middle of the cupcake, and then a smaller dollop on top to form the chick.
• Cut the carrots into slices and trim into small triangles for beaks. Break one point off of each star sprinkle to make the claws.
• Add candy eyes, carrot noses and claws to the chick cupcake.
• Repeat for all remaining cupcakes.

Nutrition

Serving: 1cupcake | Calories: 390cal | Carbohydrates: 51g | Protein: 1g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 222mg | Potassium: 51mg | Sugar: 45g | Vitamin A: 505IU | Calcium: 26mg | Iron: 0.2mg

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This post originally appeared on this blog on Mar 31, 2017.