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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
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
Ingredients
- 1 cup sugar
- 1/2 cup butter unsalted, softened
- 2 eggs
- 2 tsp vanilla extract pure Madagascar
- 1 3/4 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup sour cream
- 2/3 cup milk whole
- food coloring golden yellow
Frosting:
- 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
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 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 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!
Nutrition
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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