Spring Chick Cupcakes

Celebrate the return of spring with these adorable cupcakes. It’s easy to create the chicks with just a piping bag and our classic buttercream icing recipe. Underneath, the soft and delicious white cake tastes as fresh as the season. It’s the perfect spring treat for all your “peeps”!

Prep Time
30 minutes
Cook Time
20 to 25 minutes
Cupcakes decorated with yellow chicks made of piped icing, on a green wood board

Muffin tins x 2

Paper or silicone cupcake liners

Large bowls

Rubber spatula

Stand mixer with paddle attachment, OR hand mixer

Measuring cups & spoons

Liquid measuring cup

Small ice cream scoop (trigger style) or small ladle

Wire cooling rack

Piping bags

Large and small size plain piping tips

16 cupcakes (32 mini cupcakes)
For the cupcakes:
  • 2 cups (224 g) cake flour
  • 1 tsp (5 g) baking powder
  • ¾ tsp (4 g) baking soda
  • ½ tsp (3 g) salt
  • ½ cup (113 g) butter
  • 1 cup (217 g) Redpath® Golden Yellow Sugar, packed
  • 1 tbsp (15 ml) pure vanilla extract
  • 2 eggs
  • 1 cup (250 ml) buttermilk
For the buttercream:
  • 1 recipe Quick Buttercream, divided
  • Yellow gel food colouring
  • Orange or red gel food colouring
Garnishes (optional):
  • Black or blue sprinkles/nonpareils

Step 1

Preheat oven to 350°F (177°C). Line two muffin tins with paper or silicone liners and set aside.

Step 2

In a bowl, whisk together cake flour, baking powder, baking soda, and salt until thoroughly blended. Set aside.

Step 3

In the bowl of a stand mixer using the paddle attachment, cream butter and the Redpath® Golden Yellow Sugar until creamy, light, and fluffy; 3 minutes.

Step 4

Beat the eggs into the sugar mixture, one at a time, scraping down the bowl after each addition. Beat in the vanilla.

Step 5

Alternate mixing in the dry ingredients and the buttermilk. Add in ⅓ of the dry ingredients, mixing until just combined. Add in ½ of the buttermilk, mixing until just blended. Repeat process with remaining ingredients; do not overmix.

Step 6

With a trigger-style ice cream scoop or ladle, fill cupcake liners ¾ full with batter. Bake in the preheated oven for 20 to 25 minutes, or until the tops spring back when lightly touched and an inserted skewer comes out clean. Let cool in the pan for about five minutes before transferring to a wire cooling rack to cool completely before icing.

To assemble:

Step 1

Prepare the Quick Buttercream. Add 3 drops of yellow gel food colouring to the buttercream. Mix until the gel is completely incorporated into the buttercream, if needed add more colouring until the desired colour is reached.

Step 2

Fill a piping bag fitted with a large round/plain tip with the yellow buttercream. Pipe a large mound of icing in the centre of each cupcake; this is the body of the chick. Pipe a smaller mound on top; this is the head of the chick. Repeat with each cupcake until all have a body and head.

Step 3

With the leftover yellow buttercream, add and mix in a drop of red or orange gel food colouring to create the buttercream for the beak and feet. Fill a piping bag fitted with a small round/plain tip with the orange buttercream. Pipe a tiny triangle for the beak and 3 lines shaped into a V for each foot. Repeat until all cupcakes have beaks and feet. Carefully place two black or blue sprinkles/nonpareils above each beak for the eyes.

Serve immediately or store covered at room temperature for up to four days.

Cupcakes decorated with yellow chicks made of piped icing on a platter and a cake stand, shown with coloured eggs