Mini Easter chick cupcakes recipe

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makes: 24 - 28
Skill: easy
Cost: not
Prep: 30 min
Cooking: 15 min

Nutrition per portion

Calories 131 kCal 7%
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  • Mini Easter chick cupcakes are a super cute way to make Easter fun! They are seriously simple to make, but really look the part. It’s easy to scale up the mixture if you need to make several batches to feed a crowd at your bank holiday get-together. These are also fun to make with the kids, as they can help sticking the eyes or feet on, for example, but it can be fiddly work so see how they go. Plus, they’re ready in just 45 mins!


    • 100g butter, softened
    • 100g golden caster sugar
    • 1 large egg
    • 1tsp vanilla extract
    • 100g self-raising flour
    • For the decoration:
    • 100g butter, softened
    • 200g golden icing sugar
    • ½tsp vanilla extract
    • A few drops yellow and orange food colouring
    • Fruity Confetti (£1.25 Waitrose), for the eyes and beak
    • Mini sugar stars, for the feet


    • To make the cupcakes, heat oven to 180, gas 4. Cream together the butter and sugar until light and fluffy. Gradually add the egg and vanilla, then fold through the flour. Spoon the mix into mini cupcake cases and bake for 15-18 mins.

    • To make the icing, beat together the butter and icing sugar until soft and smooth. Stir through the vanilla and food colouring, a little at a time, to get the right shade of golden yellow. Leave to cool.

    • Using a piping bag, pipe the icing onto each of the cooled cupcakes to create the chick’s body, then head. Decorate with fruity confetti and sugar stars for the eyes, beak and feet.

    Top tip for making Mini Easter chick cupcakes

    Make sure the cakes have completely cooled down before icing them, as the chicks will collapse if the cakes are still warm.

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