Description
These adorable Easter chick cupcakes feature a moist vanilla cake topped with vibrant, pipeable buttercream. Perfect for a festive spring celebration, they’re as fun to make as they are to eat.
Ingredients
- For the Cupcakes:
- 1 ½ cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup (75g) unsalted butter, melted
- 2 large eggs, room temperature
- ⅔ cup (160ml) buttermilk, room temperature
- 1 tsp vanilla extract
- For the Buttercream:
- 1 cup (226g) unsalted butter, softened
- 3–4 cups (360-480g) powdered sugar, sifted
- 2–3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Yellow gel food coloring
- For Decoration:
- 24 small candy eyes
- 1–2 orange Starburst candies or orange candy melts
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk melted butter, eggs, buttermilk, and vanilla. Add wet to dry ingredients; mix until just combined.
- Fill cupcake liners ⅔ full. Bake 18-22 minutes, or until a skewer comes out clean. Cool completely on a wire rack.
- For buttercream: Beat softened butter until creamy. Gradually add sifted powdered sugar. Beat in cream/milk and vanilla. Beat on high until fluffy. Add yellow food coloring until desired shade is reached.
- Transfer buttercream to a piping bag with a large round tip. Pipe a generous swirl onto each cooled cupcake.
- Place two candy eyes on each chick. Cut orange Starbursts into small triangles for beaks and gently press onto the cupcakes.
- Prep Time: 30 mins
- Cook Time: 20 mins