Chick Cupcakes

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  • Level: Intermediate
  • Total: 1 hr 30 min
  • Active: 35 min
  • Yield: 12 cupcakes
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For the Cupcakes:

1 1/3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 stick unsalted butter, at room temperature

1 cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

1/2 cup whole milk

For the Frosting and Decorations:

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature

3 cups confectioners' sugar

Pinch of salt

2 teaspoons pure vanilla extract

2 tablespoons whole milk

6 circus peanut candies

Yellow sanding sugar, for topping

24 medium candy eyeballs

12 yellow candy melts, cut in half


  1. Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a medium bowl.
  2. Beat the butter in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat until creamy, about 4 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the speed to low and beat in the flour mixture in three batches, alternating with the milk. Beat until just combined.
  3. Divide the batter among the prepared muffin cups. Bake until the tops spring back when pressed, 20 to 25 minutes. Transfer to a rack and let cool 5 minutes in the pan, then remove to the rack to cool completely.
  4. Make the frosting: Beat the butter, confectioners' sugar and salt in a bowl with a mixer on medium speed until just combined. Increase the speed to medium high, add the vanilla and beat until creamy, 3 minutes. Beat in the milk until fluffy, 1 minute. 
  5. Decorate the cupcakes: Using kitchen shears, cut the circus peanuts lengthwise into thin slices, then trim to make 12 beaks and 24 feet. Frost the cupcakes, then dip in sanding sugar to coat. Top with the candy eyeballs, beaks and feet. Insert the candy melts for wings. 
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