Description
Create adorable Easter chick cupcakes with this easy to bake, step-by-step recipe. Get the best flavor for your festive treats!
Ingredients
- For the Cupcakes:
- 1 ½ cups (180g) cake flour, sifted
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120ml) buttermilk, room temperature (or milk + 1 tbsp lemon juice)
- For the Lemon Buttercream:
- 1 cup (226g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Yellow gel food coloring
- For Decorating:
- Orange gel food coloring (or small amount of orange buttercream)
- Black gel food coloring (or edible candy eyes)
- Piping bags and tips (large round, small round, small star)
Instructions
- 1. Prepare Cupcake Batter: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin. Cream softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then vanilla. In a separate bowl, whisk sifted cake flour, baking powder, baking soda, and salt. Gradually add dry ingredients to wet, alternating with buttermilk, mixing until just combined.
- 2. Bake Cupcakes: Divide batter evenly into liners, filling two-thirds full. Bake for 18-22 minutes, or until a wooden skewer comes out clean. Transfer to a wire rack to cool completely.
- 3. Make Lemon Buttercream: Beat softened butter until creamy. Gradually add sifted powdered sugar, beating until smooth. Add lemon juice and zest, beat until light and fluffy. Add yellow gel food coloring until desired shade is reached. Adjust consistency with more powdered sugar or lemon juice if needed.
- 4. Decorate Chick Cupcakes: Once cupcakes are completely cool, pipe a generous swirl of yellow buttercream onto each using a large round tip. Use black gel food coloring or candy eyes for the eyes. Mix a tiny amount of orange gel food coloring into a small portion of buttercream and pipe small triangle beaks with a small star or round tip.
- Prep Time: 30 mins
- Cook Time: 20 mins