Your Easter celebration will be both bright and delicious with these easy Easter chick cupcakes. A moist vanilla cupcake crowned with rich vanilla buttercream creates a treat even picky eaters will enjoy.
Can you ever have too many chick-themed treats? The answer is no—especially when they’re adorable chick cupcakes.
How to make these Easter cupcakes
First, make the cupcakes.
You can use any vanilla cupcake recipe you prefer. For an easy version, stir together the dry ingredients. Slowly beat in the butter until the mixture becomes fine and crumbly, about 3 minutes. In a separate bowl, whisk together the sour cream, eggs, oil, and vanilla. Fold the wet mixture into the dry ingredients until just combined, then add the milk and whisk until smooth and lump-free.
Spoon the batter into lined cupcake pan liners, filling each about two-thirds full. Bake at 350°F for 14–16 minutes, or until a toothpick inserted in the center comes out clean.
Second, prepare the frosting.
For the frosting, combine water and sugar in a small saucepan and bring to a boil, cooking until the syrup is clear. While the syrup heats, whip the egg whites in the bowl of a stand mixer until stiff peaks form. With the mixer on high, pour the hot syrup slowly down the side of the bowl into the egg whites. Continue whipping until the mixture cools to room temperature, about 10 minutes.
Switch the mixer to low and add butter a few slices at a time until all the butter is incorporated. It may look curdled at first—keep whipping. Increase to high and whip until the frosting thickens. Reduce speed to low, add vanilla extract and yellow food coloring, then whip until smooth and glossy.
Third, make the beaks and feet.
Melt orange candy melts with 1/4 teaspoon vegetable shortening in short microwave bursts, stirring between intervals until smooth. Transfer the melted candy to a piping bag, snip a small opening, and pipe beaks and feet onto parchment paper. For beaks, pipe a small dollop and drag the tip down to form a point. For feet, pipe a small dot, then drag down to form the middle toe and repeat on each side to form the outer toes. Extend each last toe slightly to create a tab that will anchor the feet in the frosting.
Allow the candy to harden completely before removing from the parchment. If pieces soften while handling, chill in the freezer briefly to firm up.
Finally, assemble the cupcakes.
Fit a piping bag with a large round tip (an Ateco 809 works well) and fill it with the yellow frosting. Pipe a large dollop on each cupcake, then pipe a smaller dollop on top to create the chick’s round body. Press two black nonpareils into the smaller dollop for eyes, add a candy melt beak, and place two candy melt feet at the base.
Tips for making these cupcakes
- Knowing when cupcakes are done: Test doneness by inserting a toothpick into the center—if it comes out clean, they’re ready. Alternatively, press the top gently; if it springs back immediately, they’re done.
- Short on time? You can use store-bought frosting—about 1 ½ pounds (roughly 1½ containers). Choose a thick, creamy style rather than a fluffy one so it holds shape well.
- If your homemade frosting looks curdled: Don’t worry. The meringue and butter may separate briefly; continued whipping will bring them together.
- Reduce air bubbles in frosting: After the frosting comes together, run the mixer on low for 5 minutes to minimize air pockets.
- Filling a piping bag easily: Spoon frosting onto plastic wrap, roll and twist the ends, trim one side to leave about ½” open, insert the bag tip, then drop the wrapped frosting into the bag short end first.
- Storing frosted cupcakes: They’re best the same day, but you can keep them in an airtight container at room temperature for 1–2 days.
Recipe summary
Easter Chick Cupcakes
A moist vanilla cupcake topped with a rich vanilla buttercream, decorated to look like a cheerful Easter chick.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Total Time: 46 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Cuisine: American
Ingredients
For the cupcakes:
- 1 cup granulated sugar
- 1 ¾ cups cake flour (not self-rising)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup unsalted butter, room temperature
- 2 eggs
- ⅓ cup full-fat sour cream
- ¼ cup vegetable oil
- 1 tbsp vanilla extract
- ⅔ cup milk, room temperature
For the frosting:
- 6 tbsp water
- 1 ⅓ cup granulated sugar
- 6 egg whites
- 3 sticks unsalted butter
- 1 tsp vanilla extract
For decorating:
- ¼ tsp vegetable shortening
- 2 oz orange candy melts
- Black nonpareils
Instructions
- Stir together the dry ingredients for the cupcakes.
- Slowly beat in the butter until the mixture is fine and crumbly, about 3 minutes.
- In a separate bowl, whisk sour cream, eggs, oil, and vanilla. Stir into the dry ingredients until just combined.
- Add the milk and whisk until smooth.
- Fill lined cupcake tins about ⅔ full and bake at 350°F for 14–16 minutes or until a toothpick comes out clean.
- For the frosting, combine water and sugar in a small saucepan and boil until clear.
- Whip egg whites to stiff peaks, then slowly pour the hot syrup into the whites while mixing on high. Continue whipping until room temperature, about 10 minutes.
- With the mixer on low, add butter in slices until incorporated. Increase speed and whip until thick, then add vanilla and yellow coloring and whip until smooth.
- Melt orange candy melts with shortening, pipe beaks and feet onto parchment, and allow to harden.
- Pipe a large yellow dollop on each cupcake, then a smaller dollop on top. Add two black nonpareils for eyes, a candy melt beak, and two candy melt feet.
Notes
- Test cupcakes for doneness with a toothpick or by gently pressing the top; it should spring back.
- Store-bought frosting is a time-saver—pick a thick, creamy variety to hold shape.
- If the frosting appears curdled after adding butter, keep whipping; it will come together.
- To reduce air bubbles, whip the finished frosting on low for about 5 minutes.
- Fill a piping bag by rolling frosting in plastic wrap, trimming one end, and inserting it into the bag.
- Store frosted cupcakes in an airtight container at room temperature for 1–2 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 554
- Sugar: 42g
- Sodium: 190mg
- Fat: 33.9g
- Saturated Fat: 21.3g
- Carbohydrates: 58.1g
- Fiber: 0.4g
- Protein: 4.9g
- Cholesterol: 101mg
If you tried these cupcakes, I’d love to hear about it. Share your experience or photos if you like—seeing your creations is always a highlight.
- Easy chick doughnuts
- Cadbury egg cupcakes
- Easter bunny cupcakes
Update Notes: This post was originally published in March 2015 and was updated with an improved recipe, step-by-step photos, and tips in April 2019.
Thanks for reading to the end—high five!
