Description
These cheerful, fun cupcakes are decorated to look like adorable little chicks! With a light, moist cake base and a sweet, fluffy frosting, they’re a perfect Easter treat for kids and adults alike.
Ingredients
For the Vanilla Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
For the Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–3 tablespoons heavy cream (or milk for a thinner consistency)
- Yellow food coloring (gel or liquid)
- Black food coloring (gel or liquid, for eyes)
- Orange food coloring (gel or liquid, for beaks)
- Optional: mini chocolate chips or black icing for eyes
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This will help prevent the cupcakes from sticking to the pan and make cleanup easier.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the dry ingredients and ensures the cupcakes will rise evenly during baking.
In a separate large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy. This process should take about 2-3 minutes. Creaming the butter and sugar together is important for incorporating air into the batter, which helps create a light and airy cupcake.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. The eggs provide structure and moisture to the batter, while the vanilla enhances the flavor.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and finish with the dry ingredients. Mix each addition until just combined. Be careful not to overmix, as this can make the cupcakes dense.
Scoop the batter into the prepared cupcake tin. Fill each cupcake liner about 2/3 of the way full to allow space for the cupcakes to rise as they bake. If you have a cookie scoop, it makes portioning the batter much easier and ensures uniform cupcakes.
Smooth the tops of the batter with a spatula to ensure even baking. Be sure to leave enough space between the cupcakes to allow for expansion during baking.
Bake the cupcakes in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. The tops should be golden brown and slightly firm to the touch.
Once the cupcakes are baked, remove them from the oven and allow them to cool in the tin for 5 minutes. After that, transfer the cupcakes to a wire rack to cool completely before frosting. Cooling the cupcakes completely is important to prevent the frosting from melting when applied.
While the cupcakes are cooling, prepare the buttercream frosting. In a large mixing bowl, beat the softened butter with an electric mixer until it is smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well between each addition.
Add the vanilla extract and 2 tablespoons of heavy cream (or milk). Beat the mixture until light and fluffy. If the frosting is too thick, add the remaining tablespoon of heavy cream or milk to achieve your desired consistency. If it’s too thin, add a little more powdered sugar until it thickens up.
To achieve the chick’s yellow color, add yellow food coloring to the frosting, mixing until the color is uniform. For the brightest color, gel food coloring works best, but liquid food coloring will work as well. Be sure to add the color gradually until you reach your desired shade of yellow.
Once the cupcakes are completely cool, it’s time to decorate them. Fill a piping bag fitted with a large round tip with the yellow buttercream frosting.
Start by piping a swirl of frosting on top of each cupcake, creating a fluffy, mound-like appearance that mimics the texture of a chick’s feathers. You can pipe the frosting in a circular motion, building up the layers to give it a soft, rounded look.
If desired, you can also use the remaining frosting to pipe additional details around the chick’s body, such as little wings or feathers.
To create the chick’s face, use orange food coloring (or orange buttercream frosting) to pipe small triangles for the beak. Place two small black dots (using black food coloring or black icing) for the eyes. You can also use mini chocolate chips or small candy eyes for a quicker, more adorable effect.
If you want to make the chicks even cuter, consider adding small edible decorations, like a little candy or sprinkles, for extra detail.
Once the cupcakes are fully decorated, they’re ready to be served! These cupcakes are perfect for spring celebrations like Easter, baby showers, or birthday parties. They’re sure to delight guests of all ages with both their charming appearance and their delicious flavor.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
Nutrition
- Calories: 220-250 kcal
- Fat: 12-15g
- Carbohydrates: 28-32g
- Protein: 2g