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

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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

1. Preheat oven to 350 degrees and line your cupcake pan with cupcake liners
2. In a large mixing bowl, combine the flour, baking powder, baking soda and salt and whisk until combined.
3. In a standing mixer, beat together the butter and sugar until creamed and combined
4. Mix in the vanilla and 1 egg until incorporated
5. Mix in the second egg until incorporated
6. Mix in the sour cream until incorporated
7. 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
8. Add in 2 -3 drops of the golden yellow food coloring to give the cupcake a light yellow tint.
9. Scoop batter into the cupcakes and fill to about 2/3
10. Scoop the batter into the cupcake liners filling them about 2/3 full.
11. Bake the cupcakes for 21 minutes
12. Once baked let them cool completely.

Frosting directions

1. Using the standing mixer, cream together the butter, powder sugar, marshmallow extract and heavy whipping cream until creamy and combined
2. If your frosting looks like powdered rocks, add in another tablespoon of heavy whipping cream
3. Continue to mix until combined and stiff with peaks
4. Add in a few drops of the golden yellow to get a yellow tint
5. Scoop most of the frosting into the large piping bag fitted with a star tip.
6. Scoop some frosting into the piping bag fitted with the 103 tip

Decorating instructions

1. Using the large piping bag, pipe on a medium size circle onto the cupcake
2. 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.
3. Dip the cupcake into the sanding sugar and lightly shake so that you can get the excess off
4. Using the piping bag with the 103 tip, pipe on wings onto the top sides of the cupcake
5. Dip into the sanding sugar
6. Using the black icing, squeeze some into one of the piping bags fitted with a number 2 tip
7. Repeat the step with the orange and white icing
8. Using the black icing, pipe on a small dollop for the eyes
9. Using the white icing, pipe on a tiny dot on top of the black circle
10. Using the orange icing, pipe on the beak and feet
11. 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

1. Preheat oven to 350 degrees and line your cupcake pan with cupcake liners
2. In a large mixing bowl, combine the flour, baking powder, baking soda and salt and whisk until combined.
3. In a standing mixer, beat together the butter and sugar until creamed and combined
4. Mix in the vanilla and 1 egg until incorporated
5. Mix in the second egg until incorporated
6. Mix in the sour cream until incorporated
7. 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
8. Add in 2 -3 drops of the golden yellow food coloring to give the cupcake a light yellow tint.
9. Scoop batter into the cupcakes and fill to about ⅔
10. Scoop the batter into the cupcake liners filling them about ⅔ full.
11. Bake the cupcakes for 21 minutes
12. Once baked let them cool completely.
13. Frosting directions
14. Using the standing mixer, cream together the butter, powder sugar, marshmallow extract and heavy whipping cream until creamy and combined
15. If your frosting looks like powdered rocks, add in another tablespoon of heavy whipping cream
16. Continue to mix until combined and stiff with peaks
17. Add in a few drops of the golden yellow to get a yellow tint
18. Scoop most of the frosting into the large piping bag fitted with a star tip.
19. Scoop some frosting into the piping bag fitted with the 103 tip
20. Decorating instructions
21. Using the large piping bag, pipe on a medium size circle onto the cupcake
22. 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.
23. Dip the cupcake into the sanding sugar and lightly shake so that you can get the excess off
24. Using the piping bag with the 103 tip, pipe on wings onto the top sides of the cupcake
25. Dip into the sanding sugar
26. Using the black icing, squeeze some into one of the piping bags fitted with a number 2 tip
27. Repeat the step with the orange and white icing
28. Using the black icing, pipe on a small dollop for the eyes
29. Using the white icing, pipe on a tiny dot on top of the black circle
30. Using the orange icing, pipe on the beak and feet
31. Let the cupcake stand for 30 minutes before enjoying!

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