Easter Chick Cupcakes
These gorgeous Easter Chick Cupcakes are so fun and easy to make! Dusting them with yellow sugar sprinkles makes them look like little fuzzy chicks. I love make desserts that look complicated but they’re actually simple to make.
Easter Chick Cupcakes
Makes 12-14 cupcakes
Ingredients
- 1 C sugar
- 1/2 C unsalted sweet cream butter, softened
- 2 eggs
- 2 tsp pure madagascar vanilla extract
- 1 3/4 C flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 C sour cream
- 2/3 C whole milk
- golden yellow food coloring
Frosting ingredients
- 1 C unsalted sweet cream butter, softened
- 2 C powdered sugar, plus more if needed
- 2 tsp marshmallow extract
- 3-6 TBSP heavy whipping cream
- golden yellow food coloring
- 2 C yellow sanding sugar
- 1 tube of black icing
- 1 tube of white icing
- 1 tube of orange icing
- 1 disposable piping bag fitted with a number 102 tip
- 3 disposable piping bag fitted with a number 2 tip
- 1 large piping bag fitted with a star tip
Directions
- Preheat oven to 350 degrees and line your cupcake pan with cupcake liners
- In a large mixing bowl, combine the flour, baking powder, baking soda and salt and whisk until combined.
- In a standing mixer, beat together the butter and sugar until creamed and combined
- Mix in the vanilla and 1 egg until incorporated
- Mix in the second egg until incorporated
- Mix in the sour cream until incorporated
- Alternating the dry ingredients and milk, mix in 1/2 C of flour until combined then mix in 1/3 C milk. Continue to alternate until all has been mixed in
- Add in 2 -3 drops of the golden yellow food coloring to give the cupcake a light yellow tint.
- Scoop batter into the cupcakes and fill to about 2/3
- Scoop the batter into the cupcake liners filling them about 2/3 full.
- Bake the cupcakes for 21 minutes
- Once baked let them cool completely.
Frosting directions
- Using the standing mixer, cream together the butter, powder sugar, marshmallow extract and heavy whipping cream until creamy and combined
- If your frosting looks like powdered rocks, add in another tablespoon of heavy whipping cream
- Continue to mix until combined and stiff with peaks
- Add in a few drops of the golden yellow to get a yellow tint
- Scoop most of the frosting into the large piping bag fitted with a star tip.
- Scoop some frosting into the piping bag fitted with the 103 tip
Decorating instructions
- Using the large piping bag, pipe on a medium size circle onto the cupcake
- Using a butter knife or a icing spatula, smooth out the frosting so that you have a clean smooth coating on top of the cupcake.
- Dip the cupcake into the sanding sugar and lightly shake so that you can get the excess off
- Using the piping bag with the 103 tip, pipe on wings onto the top sides of the cupcake
- Dip into the sanding sugar
- Using the black icing, squeeze some into one of the piping bags fitted with a number 2 tip
- Repeat the step with the orange and white icing
- Using the black icing, pipe on a small dollop for the eyes
- Using the white icing, pipe on a tiny dot on top of the black circle
- Using the orange icing, pipe on the beak and feet
- Let the cupcake stand for 30 minutes before enjoying your adorable Easter Chick Cupcakes!
Easter Chick Cupcakes
Ingredients
- 1 C sugar
- 1/2 C unsalted sweet cream butter softened
- 2 eggs
- 2 tsp pure madagascar vanilla extract
- 1 3/4 C flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 C sour cream
- 2/3 C whole milk
- golden yellow food coloring
Frosting:
- 1 C unsalted sweet cream butter softened
- 2 C powdered sugar plus more if needed
- 2 tsp marshmallow extract
- 3-6 TBSP heavy whipping cream
- golden yellow food coloring
- 2 C yellow sanding sugar
- 1 tube of black icing
- 1 tube of white icing
- 1 tube of orange icing
Instructions
- Preheat oven to 350 degrees and line your cupcake pan with cupcake liners
- In a large mixing bowl, combine the flour, baking powder, baking soda and salt and whisk until combined.
- In a standing mixer, beat together the butter and sugar until creamed and combined
- Mix in the vanilla and 1 egg until incorporated
- Mix in the second egg until incorporated
- Mix in the sour cream until incorporated
- Alternating the dry ingredients and milk, mix in 1/2 C of flour until combined then mix in 1/3 C milk. Continue to alternate until all has been mixed in
- Add in 2 -3 drops of the golden yellow food coloring to give the cupcake a light yellow tint.
- Scoop batter into the cupcakes and fill to about 2/3
- Scoop the batter into the cupcake liners filling them about 2/3 full.
- Bake the cupcakes for 21 minutes
- Once baked let them cool completely.
Frosting:
- Using the standing mixer, cream together the butter, powder sugar, marshmallow extract and heavy whipping cream until creamy and combined
- If your frosting looks like powdered rocks, add in another tablespoon of heavy whipping cream
- Continue to mix until combined and stiff with peaks
- Add in a few drops of the golden yellow to get a yellow tint
- Scoop most of the frosting into the large piping bag fitted with a star tip.
- Scoop some frosting into the piping bag fitted with the 103 tip
Decorating:
- Using the large piping bag, pipe on a medium size circle onto the cupcake
- Using a butter knife or a icing spatula, smooth out the frosting so that you have a clean smooth coating on top of the cupcake.
- Dip the cupcake into the sanding sugar and lightly shake so that you can get the excess off
- Using the piping bag with the 103 tip, pipe on wings onto the top sides of the cupcake
- Dip into the sanding sugar
- Using the black icing, squeeze some into one of the piping bags fitted with a number 2 tip
- Repeat the step with the orange and white icing
- Using the black icing, pipe on a small dollop for the eyes
- Using the white icing, pipe on a tiny dot on top of the black circle
- Using the orange icing, pipe on the beak and feet
- Let the cupcake stand for 30 minutes before enjoying!
Nutrition
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