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Easter is a time for family, fun, and of course, delicious treats.
One of the best ways to celebrate the season is by baking a batch of adorable and tasty Easter-themed cupcakes.
Among the most popular and cutest designs are Easter chick cupcakes.
These fluffy little chicks make for an eye-catching and whimsical addition to your Easter table, and they come in a variety of flavors that everyone will love.
Whether you’re hosting an Easter brunch, gathering with family and friends, or just looking for a fun activity with the kids, these 25+ Easter Chick Cupcake recipes offer something for every palate.
From zesty lemon to decadent chocolate, each cupcake recipe is not only delicious but also designed to bring joy to your holiday celebration with their charming chick decorations.
So, grab your apron, preheat the oven, and let’s dive into the world of festive Easter chick cupcakes that will surely be the star of your Easter spread!
25+ Easy and Delicious Easter Chick Cupcake Recipes to Make
Easter Chick Cupcakes are a delightful way to bring fun and flavor to your holiday celebrations.
From moist carrot cakes to tangy lemon poppy seed cupcakes and rich chocolate treats, these 25+ recipes provide a wide variety of options to satisfy every taste.
Each cupcake not only adds a playful touch with its adorable chick design but also delivers incredible flavors that everyone can enjoy.
Whether you’re baking with your little ones or looking to impress your guests, these recipes will make your Easter gathering even more memorable.
So, get creative in the kitchen and bring these sweet little chicks to life – because every Easter deserves a little sweetness and a lot of smiles!
Marshmallow Easter Chick Cupcakes
Delight your guests with these adorable Marshmallow Easter Chick Cupcakes. Featuring a soft, moist vanilla cupcake base topped with marshmallow frosting and hand-crafted marshmallow chicks, this recipe brings Easter magic to life. The marshmallow chicks are easy to shape and decorate, making this an ideal project for kids or a festive holiday gathering. Sweet, fluffy, and irresistibly cute, these cupcakes will brighten any Easter table.
Ingredients for the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
Ingredients for marshmallow frosting:
- 2 cups mini marshmallows
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk
Ingredients for marshmallow chicks:
- Large marshmallows (1 per cupcake)
- Yellow food coloring
- Orange and black decorating gel
Instructions:
- Make the cupcakes:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, until fully combined.
- Fill each liner 2/3 full and bake for 18–20 minutes. Cool completely.
- Prepare the marshmallow frosting:
- Melt marshmallows in a microwave-safe bowl for 30 seconds, stirring until smooth.
- Beat butter until creamy, then mix in powdered sugar. Add the melted marshmallows, vanilla extract, and milk. Beat until fluffy.
- Create the marshmallow chicks:
- Tint the marshmallows yellow using food coloring. Draw eyes and a beak on each marshmallow using decorating gel.
- Assemble the cupcakes:
- Frost the cooled cupcakes with marshmallow frosting and place a chick marshmallow on top of each one.
These Marshmallow Easter Chick Cupcakes are a fun and creative way to celebrate Easter. The combination of moist vanilla cupcakes and fluffy marshmallow frosting is as delightful to eat as the chicks are to look at. Perfect for family gatherings or Easter brunch, these cupcakes are guaranteed to impress your guests.
Chocolate Easter Chick Cupcakes
Chocolate lovers will adore these Easter Chick Cupcakes. Made with rich chocolate cupcakes, topped with buttercream frosting, and decorated with edible Easter chick designs, this recipe combines decadent flavors with festive charm. The chocolate base balances the sweetness of the decorations, creating a treat that’s as delicious as it is Instagram-worthy.
Ingredients for the cupcakes:
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
Ingredients for frosting and decoration:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp milk
- Yellow gel food coloring
- Orange candy melts
- Mini chocolate chips
Instructions:
- Make the chocolate cupcakes:
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla.
- Gradually mix in dry ingredients, alternating with buttermilk, until smooth.
- Bake for 18–20 minutes and cool completely.
- Prepare the frosting:
- Beat butter until creamy. Gradually add powdered sugar, then mix in milk. Add yellow food coloring to achieve a bright chick-like hue.
- Decorate the cupcakes:
- Frost each cupcake generously. Use an orange candy melt to create a chick’s beak and mini chocolate chips for eyes.
These Chocolate Easter Chick Cupcakes are a fantastic addition to your Easter celebrations. The rich chocolate base pairs wonderfully with the creamy buttercream frosting, while the edible chick decorations add a playful touch. Serve them as a sweet ending to your Easter feast or as a fun activity for kids to decorate.
Lemon Poppy Seed Easter Chick Cupcakes
Brighten up your Easter with these tangy and sweet Lemon Poppy Seed Easter Chick Cupcakes. The fresh lemon flavor, combined with poppy seeds, creates a light and zesty cupcake that’s perfect for spring. Topped with a creamy lemon frosting and cute chick decorations, these cupcakes are an instant hit for Easter festivities.
Ingredients for the cupcakes:
- 1 ¾ cups all-purpose flour
- 1 tbsp poppy seeds
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest and juice of 1 lemon
- ½ cup sour cream
Ingredients for frosting and decorations:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp fresh lemon juice
- Yellow food coloring
- Candy eyes
- Orange fondant
Instructions:
- Prepare the cupcakes:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, mix flour, poppy seeds, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla, lemon zest, and juice.
- Gradually add dry ingredients, alternating with sour cream. Mix until smooth.
- Bake for 20 minutes and let cool.
- Make the lemon frosting:
- Beat butter until creamy. Gradually mix in powdered sugar, then add lemon juice and food coloring.
- Decorate the cupcakes:
- Frost each cupcake generously. Add candy eyes and an orange fondant beak to create the chick faces.
These Lemon Poppy Seed Easter Chick Cupcakes are a refreshing and festive treat. The zesty lemon flavor is perfect for springtime celebrations, while the adorable chick decorations add a touch of holiday cheer. These cupcakes are sure to bring smiles to your Easter gathering.
Carrot Cake Easter Chick Cupcakes
For a more traditional Easter treat, these Carrot Cake Easter Chick Cupcakes are a perfect blend of spiced carrot cake and creamy frosting. With shredded carrots, warm spices, and a hint of sweetness, these cupcakes are a delicious twist on the classic carrot cake. Topped with a fluffy cream cheese frosting and adorned with little chick faces, these cupcakes will steal the show at any Easter gathering.
Ingredients for the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 3 large eggs
- 1 cup sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups finely grated carrots
- ½ cup chopped walnuts (optional)
Ingredients for the frosting and decorations:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Yellow food coloring
- Mini chocolate chips for eyes
- Orange candy melts for beaks
Instructions:
- Prepare the cupcakes:
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk eggs and sugar together, then add oil and vanilla. Stir in grated carrots and walnuts.
- Gradually add the dry ingredients, mixing until just combined.
- Divide the batter evenly between the cupcake liners and bake for 18–20 minutes. Allow cupcakes to cool completely.
- Make the cream cheese frosting:
- Beat together cream cheese and butter until smooth and creamy. Gradually add powdered sugar, then stir in vanilla extract and yellow food coloring until the desired shade is reached.
- Decorate the cupcakes:
- Frost the cooled cupcakes with a generous layer of cream cheese frosting.
- Use mini chocolate chips for the eyes and orange candy melts for the beaks to create the chick faces.
These Carrot Cake Easter Chick Cupcakes are a delightful and festive treat that brings the flavors of spring and Easter together. The moist, spiced carrot cake pairs perfectly with the tangy cream cheese frosting, and the little chick faces add a fun and whimsical touch. These cupcakes will make your Easter celebration even more special and memorable.
Strawberry Shortcake Easter Chick Cupcakes
These Strawberry Shortcake Easter Chick Cupcakes bring a fresh and fruity twist to your Easter desserts. With a soft vanilla cupcake base, fresh strawberries, and a light whipped cream frosting, these cupcakes taste just like a classic strawberry shortcake. Topped with adorable chick decorations, they offer a light and refreshing treat to complement the rich flavors of your Easter feast.
Ingredients for the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
Ingredients for the filling and frosting:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- 1 cup fresh strawberries, chopped
- ¼ cup strawberry jam (optional)
- Yellow food coloring for frosting
Instructions:
- Prepare the cupcakes:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Divide the batter evenly among the cupcake liners and bake for 18–20 minutes. Cool completely.
- Make the whipped cream frosting:
- In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- If you want a thicker consistency, add more powdered sugar to taste. Add yellow food coloring for the chick-themed frosting.
- Assemble the cupcakes:
- Hollow out a small section from the top of each cupcake. Fill with chopped fresh strawberries and a dollop of strawberry jam if desired.
- Frost each cupcake with the whipped cream frosting and garnish with a few more chopped strawberries.
These Strawberry Shortcake Easter Chick Cupcakes are a delightful and light dessert for Easter celebrations. The combination of vanilla cupcakes, fresh strawberries, and whipped cream is a perfect homage to the classic strawberry shortcake, while the chick-themed decoration adds a fun Easter twist. These cupcakes are sure to be a hit for both adults and kids alike.
Coconut Easter Chick Cupcakes
These Coconut Easter Chick Cupcakes combine the tropical flavor of coconut with the springtime charm of Easter. The coconut-infused cupcake base is topped with a fluffy coconut frosting and decorated with little edible chick faces. These cupcakes are a delightful treat for coconut lovers and are sure to bring a taste of the tropics to your Easter table.
Ingredients for the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsweetened shredded coconut
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup coconut milk
Ingredients for the frosting and decorations:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp coconut milk
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut (for rolling)
- Yellow food coloring
- Orange candy melts for beaks
- Mini chocolate chips for eyes
Instructions:
- Prepare the cupcakes:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and shredded coconut.
- In a large bowl, beat together butter and sugar until fluffy. Add eggs one at a time, followed by vanilla extract.
- Gradually add the dry ingredients, alternating with coconut milk, mixing until just combined.
- Divide the batter among the cupcake liners and bake for 18–20 minutes. Cool completely.
- Make the coconut frosting:
- Beat the softened butter until smooth, then gradually add powdered sugar. Mix in coconut milk and vanilla extract.
- Decorate the cupcakes:
- Frost the cooled cupcakes with a generous layer of coconut frosting. Roll the cupcakes in shredded coconut to give them a fluffy texture.
- Use yellow food coloring to tint the frosting and create chick faces with mini chocolate chips for eyes and orange candy melts for beaks.
These Coconut Easter Chick Cupcakes are the perfect blend of tropical flavors and festive fun. The coconut-infused cupcakes are soft and flavorful, and the fluffy coconut frosting adds a delightful texture. The adorable chick decorations make them an excellent choice for Easter gatherings, offering both a delicious treat and a cheerful touch to your holiday celebration.
Lemon Easter Chick Cupcakes
These Lemon Easter Chick Cupcakes bring a refreshing citrus twist to your Easter dessert table. The light and zesty lemon cupcakes are paired with a smooth lemon buttercream frosting, offering the perfect balance of tart and sweet. Decorated with playful chick faces, these cupcakes are not only a treat for the taste buds but also a charming addition to your holiday spread.
Ingredients for the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- Zest of 1 lemon
- 1 tsp lemon extract
- ½ cup sour cream
Ingredients for the frosting and decorations:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
- Yellow food coloring
- Mini chocolate chips for eyes
- Orange candy melts for beaks
Instructions:
- Prepare the cupcakes:
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, followed by lemon zest and lemon extract.
- Add the dry ingredients alternately with sour cream, mixing until just combined.
- Divide the batter evenly among the cupcake liners and bake for 18–20 minutes. Allow cupcakes to cool completely.
- Make the lemon buttercream frosting:
- Beat softened butter until smooth and fluffy. Gradually add powdered sugar, followed by lemon juice and zest. Continue to beat until the frosting is light and airy. Add yellow food coloring to give the frosting a vibrant chick-yellow color.
- Decorate the cupcakes:
- Frost each cooled cupcake generously with lemon buttercream frosting.
- Use mini chocolate chips for the eyes and orange candy melts for the beaks to create the chick faces.
These Lemon Easter Chick Cupcakes are the perfect treat for those who love a fresh, citrusy dessert. The bright lemon flavor in both the cupcakes and frosting is wonderfully complemented by the adorable chick decorations. These cupcakes are a delightful and cheerful way to celebrate Easter with a pop of color and a burst of flavor.
Chocolate Easter Chick Cupcakes
For chocolate lovers, these Chocolate Easter Chick Cupcakes are a dream come true. The rich and moist chocolate cupcakes are topped with a fluffy, chocolate frosting and decorated with cute little chick faces. A great combination of classic chocolate goodness with a fun Easter twist, these cupcakes will surely satisfy your chocolate cravings while adding some festive flair to your holiday.
Ingredients for the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup unsweetened cocoa powder
- 1 cup sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup milk
Ingredients for the frosting and decorations:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- 2 tbsp milk
- 1 tsp vanilla extract
- Yellow food coloring
- Mini chocolate chips for eyes
- Orange candy melts for beaks
Instructions:
- Prepare the cupcakes:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, beat sugar, eggs, vegetable oil, and vanilla extract until well combined.
- Gradually add the dry ingredients, alternating with milk, until the batter is smooth.
- Divide the batter evenly into the cupcake liners and bake for 18–20 minutes. Cool completely.
- Make the chocolate frosting:
- Beat softened butter until smooth and creamy. Gradually add powdered sugar and cocoa powder, followed by milk and vanilla extract. Beat until fluffy and smooth.
- Decorate the cupcakes:
- Frost the cooled cupcakes with the chocolate frosting.
- Create chick faces by using mini chocolate chips for eyes and orange candy melts for beaks.
These Chocolate Easter Chick Cupcakes are the ultimate indulgence for chocolate lovers, delivering rich, velvety chocolate flavor in every bite. The combination of decadent chocolate cupcakes and creamy chocolate frosting is complemented by the playful chick decoration. These cupcakes will be the star of your Easter celebration, offering a perfect balance of festive charm and irresistible chocolate flavor.
Funfetti Easter Chick Cupcakes
Add a pop of color and fun to your Easter celebration with these vibrant Funfetti Easter Chick Cupcakes. The moist and fluffy vanilla cupcakes are filled with colorful sprinkles and topped with a creamy, pastel-colored buttercream frosting. With playful chick decorations, these cupcakes are as fun to make as they are to eat, making them a hit for both kids and adults.
Ingredients for the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- ½ cup rainbow sprinkles
Ingredients for the frosting and decorations:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- Pastel food coloring (pink, yellow, and blue)
- Mini chocolate chips for eyes
- Orange candy melts for beaks
Instructions:
- Prepare the cupcakes:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, followed by vanilla extract.
- Gradually add the dry ingredients, alternating with milk, until smooth. Stir in rainbow sprinkles.
- Divide the batter evenly into cupcake liners and bake for 18–20 minutes. Cool completely.
- Make the frosting:
- Beat softened butter until smooth and creamy. Gradually add powdered sugar and vanilla extract. Add milk to achieve the desired consistency.
- Divide frosting into three bowls and add pastel food coloring to each—pink, yellow, and blue.
- Decorate the cupcakes:
- Frost each cupcake with one of the pastel-colored frostings.
- Use mini chocolate chips for the eyes and orange candy melts for the beaks to create the chick faces.
These Funfetti Easter Chick Cupcakes are the perfect combination of fun and flavor. The colorful sprinkles inside the cupcakes add a festive surprise, while the smooth pastel frosting and adorable chick decorations make them a visual treat. These cupcakes are sure to be a hit at your Easter celebration, bringing smiles to both kids and adults alike.
Coconut Easter Chick Cupcakes
Coconut lovers will delight in these Coconut Easter Chick Cupcakes. The fluffy coconut cupcakes are topped with a rich coconut buttercream frosting, offering a tropical twist to your Easter treats. The cupcakes are finished off with cute chick faces and a sprinkle of toasted coconut for extra texture. These cupcakes are perfect for those looking for something a little different this holiday season, with a fresh, sweet flavor that’s sure to impress.
Ingredients for the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup sweetened shredded coconut
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
Ingredients for the frosting and decorations:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 cup sweetened shredded coconut
- Yellow food coloring
- Mini chocolate chips for eyes
- Orange candy melts for beaks
Instructions:
- Prepare the cupcakes:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.
- Gradually add the dry ingredients, alternating with milk, mixing until smooth. Stir in the shredded coconut.
- Divide the batter evenly between the cupcake liners and bake for 18–20 minutes. Allow cupcakes to cool completely.
- Make the coconut buttercream frosting:
- Beat softened butter until smooth and creamy. Gradually add powdered sugar, followed by vanilla extract and milk. Beat until the frosting is fluffy.
- Add yellow food coloring to achieve the desired chick yellow color.
- Decorate the cupcakes:
- Frost each cooled cupcake generously with coconut buttercream.
- Toast the shredded coconut lightly in a skillet and sprinkle it over the frosting for texture.
- Use mini chocolate chips for eyes and orange candy melts for beaks to create the chick faces.
These Coconut Easter Chick Cupcakes are a tropical treat that adds a unique twist to your Easter celebration. The fluffy coconut cupcakes and creamy coconut buttercream bring a deliciously sweet and fragrant flavor, while the adorable chick decorations make these cupcakes a fun centerpiece. Perfect for anyone who loves coconut, these cupcakes will certainly stand out at your holiday gathering.
Strawberry Easter Chick Cupcakes
These Strawberry Easter Chick Cupcakes are a fresh and fruity take on the traditional Easter treat. With strawberry-flavored cupcakes, a creamy strawberry buttercream frosting, and the cutest chick faces, these cupcakes bring both sweetness and charm to your Easter spread. Whether you’re looking for a light dessert or a fun activity to do with the kids, these strawberry cupcakes are sure to become a favorite.
Ingredients for the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup fresh strawberries, pureed
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
Ingredients for the frosting and decorations:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup strawberry puree
- 1 tsp vanilla extract
- Pink food coloring
- Mini chocolate chips for eyes
- Orange candy melts for beaks
Instructions:
- Prepare the cupcakes:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.
- Stir in the pureed strawberries. Gradually add the dry ingredients, alternating with milk, mixing until smooth.
- Divide the batter evenly among the cupcake liners and bake for 18–20 minutes. Let the cupcakes cool completely.
- Make the strawberry buttercream frosting:
- Beat softened butter until smooth and creamy. Gradually add powdered sugar, followed by strawberry puree and vanilla extract. Beat until fluffy and smooth.
- Add pink food coloring to achieve the desired pastel color.
- Decorate the cupcakes:
- Frost each cooled cupcake with strawberry buttercream.
- Use mini chocolate chips for eyes and orange candy melts for beaks to create the chick faces.
These Strawberry Easter Chick Cupcakes combine fresh fruit with the whimsy of Easter to create a delightful dessert. The strawberry-flavored cupcakes and frosting are light, sweet, and packed with flavor, while the cute chick faces bring a festive touch to the table. These cupcakes are the perfect way to add a burst of strawberry sweetness to your Easter festivities.
Vanilla Bean Easter Chick Cupcakes
Simple yet elegant, Vanilla Bean Easter Chick Cupcakes are perfect for those who love the classic flavor of vanilla. These cupcakes are made with real vanilla beans, giving them a deep, fragrant flavor. Paired with a silky vanilla buttercream frosting and adorable chick decorations, these cupcakes are a sweet treat for any Easter celebration, combining timeless flavor with a playful Easter twist.
Ingredients for the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 vanilla bean, split and scraped
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
Ingredients for the frosting and decorations:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- Yellow food coloring
- Mini chocolate chips for eyes
- Orange candy melts for beaks
Instructions:
- Prepare the cupcakes:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract and the scraped vanilla bean seeds.
- Gradually add the dry ingredients, alternating with milk, mixing until smooth.
- Divide the batter evenly among the cupcake liners and bake for 18–20 minutes. Cool completely.
- Make the vanilla buttercream frosting:
- Beat softened butter until smooth and fluffy. Gradually add powdered sugar, followed by vanilla extract and milk. Continue to beat until the frosting is light and creamy.
- Add yellow food coloring to give the frosting a cheerful chick-yellow color.
- Decorate the cupcakes:
- Frost each cooled cupcake with vanilla buttercream.
- Use mini chocolate chips for eyes and orange candy melts for beaks to create the chick faces.
Vanilla Bean Easter Chick Cupcakes are a timeless treat that brings out the rich, natural flavor of vanilla. The cupcakes are soft, moist, and fragrant, while the silky vanilla buttercream frosting adds an extra layer of sweetness. These cupcakes, decorated with adorable chick faces, are a beautiful and delicious way to celebrate Easter with a classic twist.
Carrot Cake Easter Chick Cupcakes
Carrot Cake Easter Chick Cupcakes are the perfect blend of classic carrot cake flavor and whimsical Easter fun. These moist cupcakes are packed with grated carrots, warm spices, and a touch of sweetness, making them a crowd-pleaser for Easter gatherings. Topped with a rich cream cheese frosting and decorated as adorable chicks, these cupcakes bring a festive touch while delivering delicious, comforting flavors that everyone will love.
Ingredients for the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 ½ cups finely grated carrots
- ½ cup vegetable oil
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup buttermilk
Ingredients for the frosting and decorations:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 1 tsp vanilla extract
- Yellow food coloring
- Mini chocolate chips for eyes
- Orange candy melts for beaks
Instructions:
- Prepare the cupcakes:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk together oil, brown sugar, eggs, vanilla extract, and buttermilk. Stir in the grated carrots.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Divide the batter evenly between the cupcake liners and bake for 18–20 minutes, or until a toothpick inserted comes out clean. Allow the cupcakes to cool completely.
- Make the cream cheese frosting:
- Beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, continuing to beat until fluffy.
- Add yellow food coloring to the frosting, mixing until well combined.
- Decorate the cupcakes:
- Frost each cooled cupcake generously with the cream cheese frosting.
- Use mini chocolate chips for eyes and orange candy melts for beaks to create the chick faces.
These Carrot Cake Easter Chick Cupcakes are a delightful way to bring the flavors of Easter to life. The moist, spiced carrot cake pairs perfectly with the creamy, tangy frosting, while the adorable chick decorations make them a fun treat for both kids and adults. These cupcakes are a must-try for anyone looking for a festive and flavorful twist on the traditional Easter cupcake.
Lemon Poppy Seed Easter Chick Cupcakes
Lemon Poppy Seed Easter Chick Cupcakes are the perfect combination of zesty lemon and crunchy poppy seeds. These cupcakes are light, bright, and bursting with flavor, making them an ideal treat for springtime celebrations. Topped with a tangy lemon frosting and decorated with cute chick faces, these cupcakes bring a cheerful and refreshing vibe to your Easter table. The balance of sweetness and citrus makes them a standout dessert for your holiday spread.
Ingredients for the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp poppy seeds
- 1 tbsp lemon zest
- 1/3 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 2 tbsp lemon juice
Ingredients for the frosting and decorations:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
- Yellow food coloring
- Mini chocolate chips for eyes
- Orange candy melts for beaks
Instructions:
- Prepare the cupcakes:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, poppy seeds, and lemon zest.
- In a large bowl, beat together oil, sugar, eggs, and vanilla extract. Add sour cream and lemon juice, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly between the cupcake liners and bake for 18–20 minutes, or until a toothpick comes out clean. Allow cupcakes to cool completely.
- Make the lemon frosting:
- Beat softened butter until smooth. Gradually add powdered sugar, lemon juice, and lemon zest, continuing to beat until fluffy and smooth.
- Add yellow food coloring to achieve the desired shade of chick-yellow.
- Decorate the cupcakes:
- Frost each cooled cupcake with lemon frosting.
- Use mini chocolate chips for eyes and orange candy melts for beaks to create the chick faces.
These Lemon Poppy Seed Easter Chick Cupcakes offer a refreshing and tangy treat that’s perfect for Easter. The lemon and poppy seed cupcakes provide a burst of citrus flavor, while the light and creamy lemon frosting adds an extra layer of sweetness. Decorated with fun chick faces, these cupcakes are both visually appealing and delicious, making them an ideal dessert for your spring celebrations.
Chocolate Easter Chick Cupcakes
For chocolate lovers, these Chocolate Easter Chick Cupcakes are a dream come true. With a rich and moist chocolate cupcake base, topped with decadent chocolate buttercream frosting, these cupcakes are a chocolate lover’s paradise. Finished off with adorable chick decorations, they bring a fun and festive touch to your Easter celebrations. Whether you’re hosting a party or looking for a treat to share, these cupcakes are sure to satisfy any sweet tooth.
Ingredients for the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsweetened cocoa powder
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
Ingredients for the frosting and decorations:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 1/3 cup cocoa powder
- 1 tsp vanilla extract
- 2 tbsp milk
- Yellow food coloring
- Mini chocolate chips for eyes
- Orange candy melts for beaks
Instructions:
- Prepare the cupcakes:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder.
- In a large bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, followed by vanilla extract.
- Gradually add the dry ingredients, alternating with buttermilk, mixing until smooth.
- Divide the batter evenly among the cupcake liners and bake for 18–20 minutes. Let the cupcakes cool completely.
- Make the chocolate frosting:
- Beat softened butter until smooth and creamy. Gradually add powdered sugar and cocoa powder, followed by vanilla extract and milk. Continue to beat until light and fluffy.
- Add yellow food coloring to create the chick faces.
- Decorate the cupcakes:
- Frost each cooled cupcake with chocolate frosting.
- Use mini chocolate chips for eyes and orange candy melts for beaks to create the chick faces.
These Chocolate Easter Chick Cupcakes are a chocolate lover’s paradise, combining rich and moist chocolate cupcakes with creamy, chocolate buttercream frosting. The cute chick faces add a festive and playful element to these indulgent treats, making them the perfect dessert for any Easter celebration. These cupcakes are sure to be a hit with everyone, from kids to adults.
Note: More recipes are coming soon!
