Published: Apr 7, 2019 · Modified: Nov 16, 2022 by Claire

Easter Chick Cupcakes

Name: Easter Chick Cupcakes
Prep time: 30 min
Cook time: 16 min
Total time: 46 min
Yield: 12
Cuisine: American
Ingredients: 1 cup granulated sugar; 1 3/4 cups cake flour, not self-rising; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tspsalt; 1/4 cup unsalted butter, at room temperature; 2 eggs; 1/3 cup full-fat sour cream; 1/4 cup vegetable oil; 1 tbsp vanilla extract; 2/3 cup milk, at room temperature; 6 tbsp water; 1 1/3 cup granulated sugar; 6 egg whites; 3 sticks unsalted butter; 1 tsp vanilla extract; 1/4 tsp vegetable shortening; 2 oz orange candy melts; Black nonpareils

Jump to Recipe·Print Recipe· 5 from 3 reviews

Your Easter festivities are sure to be every bit as sweet as they are bright with these easy Easter chick cupcakes. With a moist vanilla cupcake topped with a rich vanilla buttercream, these cupcakes are sure to appeal to even the pickiest eaters.

Chick cupcake on a plate with a spoon. A glass of milk is in the background with sprinkles strewn around the sides.

Have you had enough chick goodies yet?

Trick question, there is no such thing.

I mean, who could possibly resist a good rolly-poly chick? Especially when it's a rolly-poly chick cupcake?!

How to make these Easter cupcakes

First, whip up your cupcakes.

Although you can use any recipe you like, I've included a recipe for some easy vanilla cupcakes. To make these cupcakes, stir together the dry ingredients. Slowly beat in the butter, beating until the mixture has a fine, crumbly texture (about 3 minutes).

In a separate bowl, whisk together the sour cream, eggs, oil and vanilla. Whisk into the dry ingredients until just combined. Add the milk, whisking until lump free.

Pour the batter into a lined cupcake pan, filling the liners about ⅔ of the way full. Bake at 350F for 14-16 minutes, or until a toothpick inserted in the center comes out clean.

Step-by-step photos for making chick cupcakes

Second, making your frosting.

In a small saucepan, combine the water and sugar. Bring the syrup to a boil and cook until it’s completely clear. While the syrup cooks, whip your egg whites in the bowl of a stand mixer until stiff peaks form.

On high, pour the hot syrup down the side of the bowl and into the egg whites. Continue to whipping until the mixture has cooled to room temperature (about 10 minutes).

On low, begin adding 1″ slices of the butter until all the butter has been added. Whip the frosting on high until it becomes a thick frosting (it’ll look curdled first, but don’t worry. Just keep on whipping).

Turn the mixer down to low, add the vanilla extract and yellow food coloring, and continue whipping until the frosting is completely smooth.

Third, create the chocolate feet and beaks.

In a small bowl, melt your orange candy melts with ¼ teaspoon vegetable shortening in the microwave using 10 second increments.

Pour the melted candy melts into a piping bag, clip a small opening in the tip and pipe your feet and beaks onto parchment paper.

To make the beaks: Gently apply pressure to your bag of candy melts to pipe a dollop of chocolate. Release the pressure on the bag and gently draw the tip of your bag down to create the point.

To make the feet: Pipe a small dot of chocolate onto the parchment paper. Release the pressure slightly, but not entirely, and drag your piping bag down. This will create the middle toe.

Repeat the same action on either side of the middle toe drawing your piping bag to the side and down to connect the lines of melted chocolate.

Draw the line of chocolate out on the last toe to create enough of an end to secure the feet in the frosting. Allow to harden completely.

To remove the candy melts from the parchment, gently pick of an end and peel it away from the chocolate. Do not try to grab the chocolate and peel it up from the parchment as this may result in breakage.

If the chocolate starts softened, try putting it in the freezer for a few minutes to harden it back up.

Finally, assemble your cupcakes.

Spoon your yellow frosting into a piping bag with a large round tip (I used an Ateco 809). Pipe a large dollop onto each cupcake, and then go back and pipe a smaller dollop on top of it.

Press two black sprinkles into the front of the smaller dollop of frosting, add a candy melt beak and two of the candy melt feet.

Chick cupcake on a plate with a platter of cupcakes, a vase of flowers and a bottle of milk in the background

Tips for making these cupcakes

Knowing when your cupcakes are done: There are two ways to test for doneness. 1. Insert a tooth pick in the center of the cupcakes and if it comes out clean, it’s done. 2. Gently press the top of the cupcake and if it almost immediately springs back, it’s done.
Looking to save a little time? You can skip the homemade frosting and opt for store bought. You’ll need approximately 1 ½ lbs (about 1 ½ containers) and I recommend a “thick and creamy” frosting over a “fluffy” one to help it hold it’s shape.
If you're making the frosting in this recipe, don't be discouraged if it looks curdled after you add the butter. The butter and meringue will separate slightly before coming back together. Just keep whipping the frosting.
The secret to smooth, air-bubble free frosting: Once the frosting has come together, turn your stand mixer down to low and continue whipping it for about 5 minutes. This should work out most of the air bubbles.
Fill that piping bag like a pro: Spoon your frosting onto a large piece of plastic wrap, roll and twist the ends. Trim one end so there’s about ½” in length, drop your frosting into the piping bag (short end first) with the tip already on and pipe!
Storing frosted cupcakes: While cupcakes are always best when eaten the same day they’re made, these can be stored in an air-tight container at room temperature for 1-2 days.

A cupcake is cut in half on a plate with cupcakes, sprinkles and flowers strewn around a blue backdrop.

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!

Recipe

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Update Notes: This post was originally published in March of 2015 but was republished with an improved recipe, step-by-step photos and tips in April of 2019.

Oh yay! You made it all the way to the bottom. High five!

And in doing so, you probably noticed that this is in updated version of an older recipe from my blog. And maybe that has you wondering what the doughnuts originally looked (or maybe not… I’m no mind reader). Was it pretty? Did she even know how to use a decent camera?? What was her philosophy around props and backdrops?

Um, it was bad. My photos from 2015 had SO much going on in them, including multiple backdrops that didn't necessarily match. It was all sorts of no bueno.

Check out one of the original photos below for yourself!

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