Easter Chick Cupcakes (Printable View)

Festive yellow cupcakes decorated as adorable Easter chicks with buttercream, chocolate eyes, and orange beaks.

# What You Need:

→ Cupcake Batter

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 1/2 cup whole milk

→ Buttercream Frosting

10 - 1/2 cup unsalted butter, softened
11 - 2 cups powdered sugar
12 - 2 tablespoons milk
13 - 1 teaspoon vanilla extract
14 - Yellow gel food coloring

→ Decorations

15 - 24 mini chocolate chips
16 - 12 orange candy-coated chocolates or mini orange jelly beans
17 - 1/2 cup sweetened shredded coconut

# How To Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - Beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
04 - Add half the dry ingredients to the butter mixture, followed by milk, then remaining dry ingredients. Mix just until combined.
05 - Divide batter evenly among cupcake liners. Bake for 18-20 minutes until a toothpick inserted comes out clean. Cool completely.
06 - Beat butter until creamy. Gradually add powdered sugar, alternating with milk. Mix in vanilla and yellow food coloring until desired shade reached.
07 - Frost cooled cupcakes generously with yellow buttercream. Optionally dip tops in shredded coconut for feathery effect. Attach two mini chocolate chips for eyes and one orange candy for beak.

# Expert Advice:

01 -
  • Theyre impossibly cute but require zero special decorating skills to pull off
  • The buttercream is so good youll catch yourself eating it by the spoonful
  • Kids light up seeing them on the dessert table like magic happened
02 -
  • Completely cool cupcakes before frosting or the buttercream will melt right off
  • Use gel food coloring instead of liquid to keep your frosting thick and pipeable
  • Press the decorations gently but firmly, they need to stick without squishing your beautiful frosting work
03 -
  • Warm your buttercream slightly if it feels too stiff to pipe smoothly
  • Keep your cupcakes covered until serving to prevent the coconut from absorbing moisture

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