Easter Chick Cupcakes

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These Easter Chick Cupcakes are made with vanilla cake batter and topped with vibrant yellow frosting and sanding sugar to look just like a Fuzzy Chick.

Easter Chick Cupcakes

Easter Chick Cupcakes

This gorgeous dessert is so fun and easy to make! I love making desserts that look complicated but they’re actually simple to make. It is a dessert that will wow anyone who sees them and is perfect for any spring event you have planned this year.

Key Ingredients You’ll Need

  • Sugar: You will need granulated sugar and powdered sugar, granulated for the batter, and powdered for the frosting. I use the yellow sanding sugar on top of the frosting to make it look fuzzy like a peep.
  • Extract: I use pure vanilla extract for the batter and marshmallow extract for the frosting to make it taste like a chick peep.
  • Flour: I like to use all-purpose flour for the best results along with the baking powder and baking soda to allow the cupcakes to rise in the oven.
  • Dairy: I like to use sour cream and whole milk to add a ton of moisture to the recipe.
  • Food Coloring: I use golden yellow food coloring for the cupcakes and the frosting.
  • Icing: I use black, white, and orange icing to decorate.
Chick Cupcakes

How To Make Easter Chick Cupcakes

  • Step 1. Set the oven to 350 degrees and use cupcake liners to line a cupcake pan. Add the flour, baking powder, baking soda, and salt into a large mixing bowl and combine using a whisk. Add the butter and sugar into a standing mixer and combine. Put in the vanilla and 1 egg and combine until fully mixed in. Put in the next egg and combine again until fully mixed in. Add the sour cream and combine again.
  • Step 2. Switching between the dry mixture and milk, add in 1/2 cup of the flour and mix to combine. Follow with 1/3 cup of the milk and combine again and go back and forth until its all incorporated. Place 2-3 drops of the yellow food coloring into the mixture until you have a light tint. Pour the prepared mixture into the prepared cupcake pan about 2/3 of the way full. Place in the oven to bake for 21 minutes. Once done, allow them to cool while you prepare the frosting.


  • Step 3. Add the butter, powdered sugar, marshmallow extract, and heavy cream into a standing mixer and combine until smooth and creamy. If the mixture looks like powdered rocks, put in another Tbsp of cream. Combine until stiff with peaks. Put in a few drops of yellow food coloring until you have a desired yellow tint. Add most of the frosting into a piping bag with a star tip and place some into another piping bag with a 103 tip.


  • Step 4. Place a medium sized circle of frosting onto the cupcake using the large piping bag. Smooth it out evenly using a butter knife or icing spatula. Coat the cupcake in the sanding sugar by dipping it and shake lightly to remove any excess sugar. Add wings onto the top sides of the cupcake using the 103 tip piping bag. Coat in the sanding sugar again.
  • Step 5. Put the black icing into a piping bag with a #2 tip and do the same with the orange and white frosting. Place a small dollop of black icing and a smaller dollop in the middle of the black circles using the white frosting to make the eyes. Make a beak and feet using the orange icing and allow the cupcakes to set for 30 minutes to firm. Serve and enjoy.

Variations For Easter Chick Cupcakes

You can use some of the suggestions below to alter the recipe to your liking.

  • I love the vanilla flavor, but you can use lemon extract or another flavor you want.
  • I of course love the yellow peep look, but you can make these any color you want.
  • You could also use white icing and add the specific color of food coloring into it if you don’t have pre-colored icing.

Tips & Tricks

  • These cupcakes can stay at room temperature or in the fridge to last longer.
  • I like to keep them in a single layer in an airtight container.
  • I like to use yellow cupcake liners to make it all look like a giant chick peep.

More Easter Recipes:

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Easter Chick Cupcakes

These Easter Chick Cupcakes are made with vanilla cake batter and topped with vibrant yellow frosting and sanding sugar to look just like a Fuzzy Chick.
Servings: 12 cupcakes
Prep: 10 minutes
Cook: 21 minutes
Total: 31 minutes



  • 1 cup butter unsalted, softened
  • 2 cup powdered sugar plus more if needed
  • 2 tsp marshmallow extract
  • 3-6 Tbsp heavy whipping cream
  • food coloring golden yellow
  • 2 cup sanding sugar yellow
  • 1 tube black icing
  • 1 tube white icing
  • 1 tube orange icing


  • 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.


  • 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 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


  • Using the large piping bag, pipe a medium size circle onto the cupcake. Using a butter knife or an 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 tips, 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!

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Calories: 458kcal | Carbohydrates: 51g | Protein: 3g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 98mg | Sodium: 176mg | Potassium: 82mg | Sugar: 37g | Vitamin A: 865IU | Calcium: 47mg | Iron: 1mg


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