These EASY Easter chick cupcakes are so fun to make and totally delicious! The cupcakes themselves are moist vanilla with a hit of lemon and they’re so good you might add them to your dessert rotation!
I always loved the idea of Peeps but they just aren’t that tasty. I mean seriously, what are they anyway? Super stale marshmallows? Yuck. Anyway, I actually got the idea for this cupcake on Pinterest. The caption was something like “super-cute, does anyone know how to make these?” Well, I am up for the challenge! I got my fondant out and went to work. Luckily I just happen to have a large and small grass piping tip making these cupcakes a breeze! What do you think?
Once the chicks are placed everything looks just fine!
If you don’t feel like dealing with fondant you can just place some chocolate eggs inside the nest! Super east and still pretty darn cute! Also I totally prefer chocolate to fondant ?
Steps To Make These Easter Chick Cupcakes
How do you make Easter Cupcakes?
- Preheat the oven to 350 degrees F. Sift all the dry ingredients together into a large bowl. Give it a whisk then set it aside. Start to cream the butter and sugar in a stand mixer.
- Separate the eggs and pour the whites into a bowl with the rest of the wet ingredients. Mix until combined, then slowly add in the dry mixture and pour it into the stand mixer. Once everything is incorporated, pour the batter into a papered cupcake pan and bake for about 15 minutes.
- In a small bowl, melt the heavy cream and chocolate together, then set it aside for it to reach room temperature.
- Cream the butter until it’s light and fluffy, then add in the confectioners’ sugar while mixing. Add the cream and mix until it’s smooth. Separate 1/4 of the buttercream into a bowl and beat with the room temperature melted chocolate. Color the remaining buttercream green then place both colors in piping bags fitted with 133 tips.
- Add orange food coloring to about 2 tablespoons of the fondant. Fold it until the color is mixed in, then roll it out to a 1/8-inch thickness.
- Now go ahead and cut the orange fondant into thin strips. You will be making the beaks with this.
- Cut small diamonds out of each strip of orange fondant and lightly impress a line across the short end of the diamond and fold to a right angle.
- Add yellow food coloring to about 1 3/4 cups of the fondant and fold it until the color is mixed in. Take about a teaspoon of the yellow fondant and roll it into a sphere. Add the beak and use a small knife to create an indent.
- Carefully stick on two dark sprinkles for the eyes. You may have to brush a small amount of water onto any area that is not sticking.
- Spread on a light layer of green frosting onto the base of your cupcake. Place green buttercream into a piping bag fitted with a 133 tip and pipe on the grass.
- Now put the chocolate buttercream in a piping bag also fitted with a 133 tip. With a circular motion, pipe a nest on top of the grass. You can practice on a flat surface if you’d like.
- Pipe a little extra chocolate buttercream in the center of the nest and gently place two to three chicks in the center of it. Enjoy!
If you’ve tried these Easter chick cupcakes then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Easter Chick Cupcakes
For the Cupcakes:
- 1 2/3 cups all-purpose flour 215g
- 1 cup sugar 200g
- 1/4 tsp baking soda 1g
- 1 tsp baking powder 4g
- 3/4 cup salted butter 170g
- 3 egg whites
- 1 tbsp vanilla extract 15mL
- 1/2 cup sour cream 120ml
- 1/2 cup milk 120ml
For the Buttercream:
- 6 cups confectioner’s sugar 66og
- 1 cup softened butter 225g
- 1/4 cup heavy cream 60mL
- 1 tsp vanilla extract 5mL
- 1 pinch salt
- 1 cup semisweet chocolate chips 175g
For the Chicks
- 2 cups fondant
- 8 drops yellow food coloring
- 2 drops orange food coloring
- 1 tsp dark sprinkles
To Make the Cupakes
- Whisk the dry ingredients together in a large bowl. Set aside.
- Cream the butter and sugar.
- Mix in all of the wet ingredients.
- Using a stand mixer slowly add in the dry mixture to the wet mixture and mix until combined.
- Pour into papered cupcake pan and bake at 350F for about 15-20 minutes.
For the Buttercream
- In a small bowl melt the cream and chocolate then set aside to cool.
- Cream the butter until light and fluffy
- Add the confectioners' sugar in while mixing and an then add the cream in. Mix until smooth.
- Separate about a 1/4 of the buttercream into a bowl and beat with the room temperature melted chocolate. Add to a piping bag fitted with a 133 tip.
- Color the remaining mixture with green food coloring and add to a piping bag fitted with a 133 tip.
For the Chicks
- Add orange food coloring to about 2 tbsp of the fondant and fold until mixed in. Roll out to an 1/8 inch thickness and cut into small diamonds. lightly impress a line across the short end of the diamond and fold to a right angle.
- Add yellow food coloring to about 1 3/4 cups of the fondant and fold until mixed in. Take about a teaspoon of the yellow fondant and roll into a sphere.
- Add two dark sprinkles to the head for the eyes then add the beak. You can brush a small amount of water onto any area that is not sticking.
- Pipe the grass using the green buttercream and a 133 tip. Pipe a nest on top using the chocolate buttercream and a 133 tip. Place two to three chicks in each nest and enjoy!
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