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.
Print Recipe
5 from 1 vote

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Desserts
Cuisine: American
Servings: 24 cupcakes
Calories: 390cal
Author: Amanda Formaro

Ingredients

  • 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

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.

Notes

Calorie count does not include candy decorations.

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