Menu Enter a recipe name, ingredient, keyword...

Spring Chick Cupcakes


Chick Cupcakes are a fun and easy spring or Easter cupcake recipe! With a sweet buttercream frosting, these cupcakes will disappear fast.

Google Ads
Rate this recipe 4.4/5 (8 Votes)


  • 20 vanilla cupcakes
  • Buttercream frosting
  • 4 cups sweetened shredded coconut, toasted
  • 1 piece (10 inches) black licorice lace, cut into 40 (1/3-inch) pieces
  • 20 whole almonds
  • 140 red candy-coated licorice pastels (about 1/3 cup), or pieces of snipped red licorice laces


Servings 12
Preparation time 15mins
Cooking time 35mins


Step 1

Bake cupcakes and cool completely. When turned upside-down, each cupcake becomes the body of a chick. Spread buttercream frosting on a cupcake to anchor it to the serving plate while you are working. Use a small offset spatula to coat the sides thickly with frosting, and then mound more on top to create a dome shape.

Press toasted shredded coconut into the frosting -- it stands in for fuzzy feathers. Hold the plate at an angle while applying the coconut so the excess falls back into the bowl.

Place eyes (made from snipped black licorice laces) on chicks using tweezers. Use a whole almond for the beak and red licorice for the feet and comb; both can be pushed into the frosting by hand.


You'll also love

Review this recipe

Vegan Matcha Green Tea Cupcakes Easter Flower Cupcake