These Baby Chick Cupcakes with Homemade Buttercream Frosting are so cute! They are perfect for Easter or even a baby shower.
FOR MORE DELICIOUS DESSERTS, CHECK OUT MY BLUEBERRY MUFFINS OR MY EASY BREAD PUDDING RECIPE.
Easter Is Right Around The Corner
Believe it or not, Easter is right around the corner. Looking out at the frozen tundra of my backyard right now, I can’t believe that in just a few short months, my kids will be scampering around looking for Easter Eggs. We love the Easter Holiday around our house. It is the sign that Spring is coming, there we have a big brunch and, of course, we get to eat Cadbury Creme Eggs!
Speaking of sweets, this is also the perfect time to make some fun Easter themed desserts. There is so many ways you can decorate your sweet treats for Easter, and the colors are always so fresh, bright and inviting.
This year, we are going to make these Baby Chick Cupcakes with Homemade Buttercream Frosting. If you have a favorite cupcake recipe you want to use, great! Or you could keep it simple by buying store bought cupcakes or cupcake mix.
Homemade Buttercream Frosting
What I love about this idea is that we aren’t so much focusing on the cupcake recipe as much as the fun, delicious icing. The yellow buttercream frosting is what really makes this dish stand out. Have you ever had a cupcake and, by far, the icing was the best thing about it? Well, I’d like to introduce you to these Baby Chic Cupcakes. Also, we don’t put too much icing on them. Sometimes, even if the buttercream icing is perfect, you can put too much on and ruin the experience. We put just enough on to taste great and gave us our cute little baby chick!
Baby Chick Cupcakes with Homemade Buttercream Frosting
Ingredients:
- 12 of your favorite vanilla cupcakes
- 1 stick butter, softened
- 2 cups icing sugar
- 3-4 tbsp milk
- ¼ tsp yellow gel food coloring
- 2 oz. orange fondant
- 1 oz. black fondant
Instructions:
- Before you begin, ensure that all of your cupcakes are cool to the touch.
- Start by making your yellow buttercream. Using an electric mixer, beat together butter, icing sugar, milk and food coloring on medium speed. Gradually increase to high.
- The buttercream is complete once the ingredients are well combined and form semi-stiff peaks.
- Scoop your yellow buttercream in a piping bag with a round icing tip.
- Frost each cupcake first, by icing a flat circle on each cupcake. Then on top, add a thicker layer of buttercream, but the circle should be smaller in diameter to its base (this is to form the body and head).
- With your black fondant, roll out 24 tiny spheres. These will act as your chick’s eyes.
- Add 2 eyes on each cupcake.
- With your orange fondant, form 12 spheres, about ¼ of an inch in size.
- Shape the fondant spheres into triangles. These will be your chick’s beak. Insert into the center of each cupcake.
- Form 24 tiny spheres from your orange fondant. Roll them out to form small, thin lines and then bend them slightly. These will act as your chick’s little feet. Add two to each cupcake.
- Serve and enjoy!
These are incredibly cute and once you put them out the table, it’s almost like they will wander off on their own. They are a huge hit with kids. These would also be a great to bring into the office for a pitch in or even just a special surprise for your coworkers. Trust me, they won’t be able to resist them!
I hope you have a great Easter and I hope you enjoy these Baby Chick Cupcakes with Homemade Buttercream Frosting! Let me know what you think!
Baby Chick Cupcakes with Homemade Buttercream Frosting
Ingredients
- 12 of your favorite vanilla cupcakes
- 1 stick butter softened
- 2 cups icing sugar
- 3-4 tbsp milk
- ¼ tsp yellow gel food coloring
- 2 oz. orange fondant
- 1 oz. black fondant
Instructions
-
Before you begin, ensure that all of your cupcakes are cool to the touch.
-
Start by making your yellow buttercream. Using an electric mixer, beat together butter, icing sugar, milk and food coloring on medium speed. Gradually increase to high.
-
The buttercream is complete once the ingredients are well combined and form semi-stiff peaks.
-
Scoop your yellow buttercream in a piping bag with a round icing tip.
-
Frost each cupcake first, by icing a flat circle on each cupcake. Then on top, add a thicker layer of buttercream, but the circle should be smaller in diameter to its base (this is to form the body and head).
-
With your black fondant, roll out 24 tiny spheres. These will act as your chick’s eyes.
-
Add 2 eyes on each cupcake.
-
With your orange fondant, form 12 spheres, about ¼ of an inch in size.
-
Shape the fondant spheres into triangles. These will be your chick’s beak. Insert into the center of each cupcake.
-
Form 24 tiny spheres from your orange fondant. Roll them out to form small, thin lines and then bend them slightly. These will act as your chick’s little feet. Add two to each cupcake.
-
Serve and enjoy!
Recipe Notes
- Note that calorie count is for the homemade frosting only, it does not include your cupcake calories.
