Description
Create adorable Easter chick cupcakes with this step-by-step guide. Easy to bake, these cupcakes are sure to be the best flavor for your holiday celebration!
Ingredients
Scale
- 1 ½ cups (190g) All-Purpose Flour
- 1 cup (200g) Granulated Sugar
- 1 ½ tsp Baking Powder
- ¼ tsp Salt
- ½ cup (120ml) Whole Milk, room temperature
- ½ cup (120ml) Vegetable Oil
- 2 Large Eggs, room temperature
- 2 tsp Pure Vanilla Extract
- 1 cup (226g) Unsalted Butter, softened
- 3–4 cups (360-480g) Powdered Sugar, sifted
- 1 tsp Pure Vanilla Extract
- 2–3 tbsp Milk or Heavy Cream
- Yellow Gel Food Coloring
- 24 Mini Chocolate Chips (for eyes)
- 12 Orange Candies (e.g., small triangular candies or cut fruit chews, for beaks)
- Shredded Coconut, optional (for nest)
Instructions
- 1. Prepare Cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin. In a large bowl, whisk flour, sugar, baking powder, and salt. In another bowl, whisk milk, oil, eggs, and vanilla. Combine wet and dry ingredients until just mixed.
- 2. Bake Cupcakes: Divide batter evenly among liners (2/3 full). Bake 18-22 minutes until a wooden skewer comes out clean. Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
- 3. Make Buttercream: While cupcakes cool, beat softened butter in a large bowl on medium-high for 3-4 minutes until fluffy. Gradually add sifted powdered sugar. Beat in vanilla extract and 1 tbsp milk/cream, adding more if needed until smooth and spreadable. Mix in yellow gel food coloring until desired shade is reached.
- 4. Decorate Chicks: Once cupcakes are completely cool, frost generously with yellow buttercream using an offset spatula or piping bag to create a dome. Immediately place two mini chocolate chips for eyes and one orange candy for a beak on each cupcake. Optionally, sprinkle shredded coconut around the base for a ‘nest’ effect. Serve and enjoy your adorable Easter chick cupcakes!
- Prep Time: 25 mins
- Cook Time: 20 mins