These sweet Baby Chick Cupcakes are made from dollops of yellow buttercream on top of the cupcakes of your choice. They are simple, fun and perfect for any Easter party!
🐥 Buttercream Chick Cupcakes for Easter
Our parade of cute Easter dessert ideas continues with these adorable Baby Chick Cupcakes! Unlike our Spring Chick Cupcakes, where the chicks are made from a variety of store-bought treats, these lil’ chicks are 100% pure buttercream, baby!
Not only are they delicious, but they are dead simple to make. Can you squeeze frosting out of a piping bag? Then you can make these chicks! And of course, I’m going to show you how to do it with step-by-step instructions and a video.
More Easter Cupcakes
Can’t get enough Easter cupcakes? Our full list of Easter dessert recipes has lots of fun cupcakes that are perfect for any spring celebration.
Try our Bunny Butt Cupcakes, Easter Bird’s Nest Cupcakes, Easter Basket Cupcakes, Easter Bunny Cupcakes, and Double Chocolate Easter Cupcakes.
Table of Contents
🧾 What You’ll Need
These Easter chicks cupcakes don’t require much – just a few simple ingredients and a handful of decorating tools, and you’ll be set! (Links are affiliate links and I earn a small commission from qualifying purchases.)
Ingredients
- Cake mix: Because these cupcakes are all about the decorating, I recommend keeping it simple and using a boxed cake mix as your cupcake base. I love these with yellow or white cupcakes, but you could also use a chocolate, strawberry, or lemon cake mix instead. Want a homemade option? Check out the Spring Chick Cupcake recipe.
- Frosting: We’re using a simple homemade buttercream frosting for the baby chicks. If you’re looking for a shortcut, I do not recommend using store-bought canned frosting (ie, the frosting sold in plastic cans near the cake mixes.) It is too soft for this decorating technique. If your grocery store sells American buttercream-style frosting in the bakery section, that should work just fine.
- Small round sprinkles: I used tiny metallic nonpareils for the chick’s eyes. You could use any other sprinkles of your choice, or candy eyes, mini chocolate chips, or just a dab of darker buttercream.
- Gel food coloring: I used yellow food coloring to make yellow frosting for the chick’s body, and orange gel food coloring for his feet and beak. However, you can decorate the chick’s in any color scheme you like. You could do a variety of pastel shades and have an adorable little flock!
Equipment
- Cupcake liners: These baby chicks shine without much embellishment. You can use simple black liners, solid rainbow colored liners or add a splash of color with these adorable Easter cupcake liners.
- Piping bags: I like these disposable 12 inch piping bags. (I wash them and re-use them to reduce waste!)
- Large round piping tip: To make the chick’s bodies you can use a large round piping tip (like Ateco #809), or a regular coupler without any tip.
- Small round piping tip: The beak and feet are piped using a small round piping tip (like Ateco #4.)
Ready to Make These?
- Get the recipe below 👇👇
- Scroll below the recipe card for step-by-step photos
- Read tips, variations and more
🥕 More Easter Cupcakes
Leave a Review!
If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!
Easter Baby Chick Cupcakes
Ingredients
For the cupcakes:
- 1 box yellow cake mix, plus ingredients to prepare mix
For the frosting:
- 6 fl oz pasteurized liquid egg whites, (3/4 cup, see Note below)
- 24 oz powdered sugar, (6 cups)
- 1/2 tsp salt
- 24 oz unsalted butter, at room temperature (6 sticks)
- 2 TBSP vanilla extract
For decorating:
- Assorted gel food coloring, I used Americolor Lemon Yellow and Orange
- Small round sprinkles
Instructions
To make the cupcakes:
- Prepare the cupcakes according to the package instructions. Bake them and let them cool completely.
To make the frosting:
- Combine the whites, powdered sugar, and salt in the bowl of a large stand mixer fitted with a paddle attachment. Mix everything together on low speed, until the sugar is moistened and no dry patches remain. Turn off the mixer, scrape down the sides and bottom of the bowl with a spatula, then turn the mixer to medium speed. Beat on medium for 5 minutes.
- After 5 minutes, turn the mixer to medium-low and start adding the softened room temperature butter, 2-3 tablespoons at a time. Once all of the butter is incorporated, add the vanilla extract and mix it in.
- Stop the mixer and scrape down the bottom and sides once more. Turn the speed to medium and beat the buttercream for 10 minutes. At the end, you’ll have a frosting with a wonderfully light and creamy texture. If it still looks lumpy or curdled, just keep mixing it. It might take a bit longer depending on the power of your mixer and the temperature of your ingredients, but it WILL come together if you followed instructions.
- The frosting can be used right away, or stored in the refrigerator for up to two weeks, or the freezer for up to two months. If you have chilled the frosting, let it come to room temperature COMPLETELY and then beat it for several minutes to smooth it out and restore its texture before using it.
To decorate:
- Color the frosting a deep yellow color. Fit a piping bag with a large round tip, or a plastic coupler. Fill the bag with yellow buttercream frosting.
- Squeeze the bag with consistent pressure to form a large round dollop of frosting that extends almost to the outside of the cupcake.
- Stop the flow of buttercream and lift up slightly. Then pipe a second, smaller dollop right on top to form the chick’s head.
- Once all of the chick bodies are piped, take the leftover yellow frosting and add orange food coloring to make it orange.
- Fit a second piping bag with a coupler and a small round tip. Fill the bag with the orange buttercream frosting.
- Make two zig-zag or “W” shapes at the base of each chick’s body to represent the feet.
- Pipe an orange beak on the front of each chick’s head.
- Add two sprinkles for eyes, and enjoy!
- Your Easter Baby Chick Cupcakes are now ready to be enjoyed! Store extras in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week. If they have been chilled, allow them to come to room temperature before serving for the best taste and texture.
Recipe Notes
Measuring Tips
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Want to learn more about baking measurements and conversion?
Nutrition
📸 Photo Tutorial: How to Make Baby Chick Cupcakes
Here’s a step-by-step guide showing how to decorate these little chicks. Grab the full instructions in the recipe card up above.
Pipe the chick body and head
- Bake cupcakes and let them cool. Prepare the frosting and prep decorations.
- Fit a piping bag with a large round tip, or a plastic coupler. Fill the bag with yellow buttercream frosting. Squeeze the bag with consistent pressure to form a large round dollop of yellow icing on top of the cupcake.
- Stop the flow of buttercream and lift up slightly. Then pipe a second, smaller dollop right on top to form the chick’s head.
Pipe the chick’s feet and beak
- Fit a second piping bag with a coupler and a small round tip. Fill the bag with orange frosting.
- Make two zig-zag or “W” shapes at the base of each chick’s body to represent the feet.
- Pipe an orange beak on the front of each chick’s head.
- Add two sprinkles for eyes, and enjoy!
💭 Variations
- These cute chicks would be so fun to make in a variety of colors. You could do different colors for the bodies, feet and beaks.
- Experiment with different flavors for the cupcakes like chocolate, rainbow chip, carrot cake, or strawberry.
- Make your buttercream match the cake flavor you choose. You could go crazy with fun flavorings for the buttercream such as lemon, orange, almond, coconut, etc.
- You could also make fancy filled cupcakes for the baby chicks to sit on. You could fill them with jelly, peanut butter cups, caramel, cheesecake or even more buttercream!
- Another idea would be to use different types of candy for the eyes, beak and feet. Try orange gumdrops, Starburst candies, orange fondant, or M&Ms!
- Give your chicks chocolate buttercream nests to sit on, like in these Spring Chick Cupcakes or Easter Bird’s Nest Cupcakes.
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These are so stinking cute! I’m headed to an Easter potluck on Sunday and I’m bringing these. They are sure to be a huge hit.
An Easter potluck sounds so fun! I hope you have a blast and get to enjoy a cupcake for yourself as well.
These cupcakes are so adorable!!! My kids and I are going to have a blast making these for Easter this weekend!
Hi Anjali! Sounds like a really fun family activity. Cheers!
I made these cupcakes with the kids today and they turned out so cute! The kids loved them!
So fun! I’m glad you’re kids loved them and that you all got some family time. Happy Easter.
Love the recipe!!! specially because I have kids at home and like to make fun and delicious food. Will make them really soon for the holiday. Thank you 🙂
Hi Elisa! I hope this little recipe will keep your kids busy and provide some entertainment. Happy Easter.
These cupcakes are just too cute, and so simple too! I love how easy the decoration is, but it yields such great results too. The family is going to love these for Easter!
Hi Nathan! Thanks for leaving a comment. I hope your family enjoyed the cupcakes. Thanks for trying the recipe!