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Easter Chick Cupcakes

Adorable Easter Chick Cupcakes That Everyone Will Love

These Cute Easter Chick Cupcakes are delightful, whimsical treats perfect for celebrating Easter with family and friends.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Granulated Sugar Can substitute with coconut sugar.
  • 2 sticks Unsalted Butter Must be at room temperature.
  • 3 large Eggs Consider using flax eggs for a vegan option.
  • 2 tsp Pure Vanilla Extract No substitute recommended.
  • 240 g All-Purpose Flour Use gluten-free blend for gluten-free version.
  • 3 Tbsp Cornstarch Adds to the texture.
  • 1.5 tsp Baking Powder Ensure it’s fresh for best results.
  • 1 tsp Kosher Salt Any salt can be used.
  • 3/4 cup Whole Milk Almond milk for dairy-free version.
For the Frosting
  • 340 g Powdered Sugar Erythritol can be used for low-carb alternative.
  • 3/4 cup Unsalted Butter for Frosting Vegan butter can be used.
  • 1 Tbsp Heavy Cream Can be omitted; texture will change.
For Decoration
  • 1/4 cup Yellow Sanding Sugar Can substitute with colored sugar.
  • 36 pieces Chocolate Chips Mini chocolate chips or edible dots can be used.
  • Orange Food Coloring Omit for natural look or use orange zest.

Equipment

  • Mixing bowl
  • Muffin tins
  • cupcake liners
  • Whisk
  • mixer

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line muffin tins with cupcake liners.
  2. Cream together 2 sticks of unsalted butter and 1 cup of granulated sugar until light and fluffy.
  3. Add in 3 large eggs one at a time, mixing thoroughly after each. Then, add 2 teaspoons of pure vanilla extract.
  4. In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 3 tablespoons of cornstarch, 1 1/2 teaspoons of baking powder, and 1 teaspoon of kosher salt.
  5. Slowly incorporate the dry mixture into wet ingredients, alternating with 3/4 cup of whole milk, until just combined.
  6. Fill muffin tins with batter about two-thirds full and bake for 20-25 minutes until a toothpick comes out clean.
  7. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  8. Prepare frosting by beating together 3 cups of powdered sugar and 3/4 cup of softened butter until smooth, then add 1 tablespoon of heavy cream.
  9. Frost each cupcake generously and roll in 1/4 cup of yellow sanding sugar. Add two chocolate chips for eyes and small orange details.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 70mgFiber: 0.5gSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for best results. Feel free to get creative with decorations.

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