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.

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

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Serves: 12-14 cupcakes

Ingredients

1 C sugar
½ C unsalted sweet cream butter, softened
2 eggs
2 tsp pure madagascar vanilla extract
1¾ C flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
⅓ C sour cream
⅔ 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

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 ½ C of flour until combined then mix in ⅓ 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 ⅔
Scoop the batter into the cupcake liners filling them about ⅔ 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!

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Thanks for sharing!