These Baby Chick Vanilla Cupcakes are the perfect springtime treat, combining fluffy, moist cake with a smooth, creamy frosting. In just 37 minutes, you can whip up a small batch of these adorable delights, ideal for sharing or savoring solo. The delicate vanilla flavor is enhanced by a hint of sweetness, while the soft crumb melts in your mouth. Topped with charming chick decorations, they’re as delightful to look at as they are to eat. Whether for a seasonal celebration or a cozy afternoon, these cupcakes bring joy with every bite. Their light texture and cheerful design make them a must-try for any baking enthusiast.
Perfect for busy bakers, this recipe balances simplicity with elegance, ensuring a stress-free experience. The 20-minute prep time lets you focus on creativity, while the 17-minute bake fills your kitchen with a warm, inviting aroma. Each cupcake is a little masterpiece, blending tender cake with velvety frosting for a harmonious bite. The subtle vanilla essence pairs beautifully with the rich, buttery frosting, creating a treat that’s both comforting and indulgent. These cupcakes are not just desserts—they’re tiny celebrations of spring, ready to brighten your day with their charm and flavor.
Ingredients for Baby Chick Vanilla Cupcakes
- For the Cupcakes:
- 2 tablespoons egg (about 1 small egg)
- 1 teaspoon vanilla extract
- ½ cup (4oz/115g) buttermilk* (or substitute with ½ cup milk + ½ teaspoon lemon juice)
- 4 tablespoons (2oz/60g) butter, softened
- ⅔ cups (3 ⅓ oz/100g) all-purpose flour
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- 2 ½ tablespoons granulated sugar
- 2 tablespoons brown sugar
- For the Buttercream Frosting:
- ½ cup (115g/4oz) butter, softened to room temperature
- 1 cup (115g/4oz) confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
- 2 tablespoons milk or cream
- Yellow food dye (as needed)
- For Decorations:
- Orange food dye (for the nose)
- Black food dye (for the eyes)
- White chocolate (for feet, nose, and eyes)
Step-by-Step Instructions
- Prepare the Cupcake Batter: In a small bowl, whisk together the egg, buttermilk, butter, and vanilla extract until combined. Add the flour, baking powder, baking soda, salt, granulated sugar, and brown sugar. Mix slowly until no lumps remain. The batter will be thick—avoid overmixing to keep the cupcakes tender.
- Bake the Cupcakes: Preheat the oven to 350°F (180°C). Pour the batter into 4 cupcake liners, filling them almost to the top. Bake for 15-17 minutes, or until the cupcakes are firm in the middle and no longer appear damp. Let them cool in the tin for 5 minutes, then transfer to a baking rack to cool completely.
- Make the Buttercream Frosting: Beat the softened butter on medium speed for 3 minutes until light and creamy. Gradually add the confectioners’ sugar while mixing. Increase to high speed and beat until fluffy. Add the milk and vanilla, then whip until smooth. Color the frosting with yellow food dye until you achieve your desired shade. Store in the fridge if not using immediately.
- Create the Decorations: Melt the white chocolate and divide it into two bowls. Color one portion orange and the other black. Scoop each into a piping bag with a tiny hole cut at the tip. Pipe the chick’s feet, nose, and eyes onto parchment paper. Place in the fridge to set.
- Decorate the Cupcakes: Fit a piping bag with a large round nozzle and fill it with the yellow buttercream. Pipe a large dollop of frosting onto each cupcake for the chick’s body, then a smaller dollop on top for the head. Carefully attach the feet, eyes, and nose. Store the decorated cupcakes in the fridge for up to 4 days. Let them reach room temperature before serving.
Storage and Reheating Tips
These Baby Chick Vanilla Cupcakes can be stored in the fridge for up to 4 days. Make sure to keep them in an airtight container to maintain freshness. Before serving, let them sit at room temperature for about 15-20 minutes to soften the frosting and enhance the flavor. Avoid microwaving, as it can melt the decorations.
Time-Saving Hacks
To save time, prepare the white chocolate decorations (feet, nose, and eyes) a day in advance and store them in the fridge. You can also make the buttercream frosting ahead of time and keep it chilled until you’re ready to decorate. If you’re in a rush, use pre-made frosting and add yellow food coloring for a quick alternative.
Recipe Variations
For a fun twist, try using lemon extract instead of vanilla in the cupcake batter for a zesty flavor. You can also swap the vanilla buttercream for cream cheese frosting for a tangy contrast. If you’re feeling adventurous, add a drop of orange extract to the frosting for a citrusy kick that pairs well with the yellow chick theme.
Equipment Guidance
For smooth frosting, use a stand mixer or electric hand mixer to whip the buttercream until light and fluffy. A piping bag with a large round nozzle is essential for creating the chick’s body and head. If you don’t have piping bags, a resealable plastic bag with the corner snipped off works just as well for the chocolate decorations.
Common Questions Answered
Can I use regular milk instead of buttermilk? Yes, you can substitute buttermilk with 1/2 cup of regular milk mixed with 1/2 teaspoon of lemon juice or vinegar. Let it sit for 5 minutes before using. What if I don’t have food coloring? Natural alternatives like turmeric (for yellow) and beet juice (for orange) can be used, though the colors may be less vibrant.
Baby Chick Vanilla Cupcakes (Small Batch Cupcakes for Spring)
Ingredients
Cupcake Batter
- 2 tablespoons egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk 4oz/115g
- 4 tablespoons butter 2oz/60g
- 2/3 cups a.p flour 3 ⅓ oz/100g
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 2 ½ tablespoons sugar
- 2 tablespoons brown sugar
Butter Cream Frosting
- 1/2 cup butter 115g/4oz, softened to room temperature
- 1 cups confectioners’ sugar 115g/4oz, sifted
- 1 teaspoon vanilla extract
- 2 tablespoons milk or cream
Decorations
- Yellow food dye
- Orange food dye
- Black food dye
- White chocolate
Instructions
- In a small bowl, whisk the egg, buttermilk, butter and vanilla extract together until combined.
- In the wet ingredients add in the rest of the ingredients.
- Slowly mix the dry into the wet ingredients until no lumps remain. Batter will be thick. Do not overmix as it can toughen your cupcakes.
- Pour the batter into 4 cupcake liners almost to the top.
- Bake at 350of (180oC) for 15-17 minutes, or until they are firm in the middle and don’t appear damp. This recipe bakes fast.
- Once baked, take them out of the tin and cool on a baking rack until cold.
- To make the frosting: beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until light and creamy. Add the sugar while the mixer is still running. Increase to high speed and continue beating until the buttercream is light and fluffy. Add in the milk and vanilla and whip in.
- Color the buttercream with yellow food coloring until you have reached your desired color.
- Store in the fridge if not using straight away.
- Make the feet, nose and eyes: Melt some white chocolate. Divide it between 2 bowls and color them orange and black. Scoop into a piping bag and cut a tiny hole.
- Pipe the nose, eyes and feet on a piece of parchment paper and place in the fridge to set.
- To Decorate: Fit a piping bag with a large round nozzle and fill with your yellow buttercream frosting.
- Point the piping bag straight down and pipe a big dollop of buttercream for the chicks body.
- On top of that, pipe a small dollop for the chicks head (dollop is the only word I think best describes it).
- Carefully place on the feet, eyes and nose.
- Once decorated store the cupcakes in the fridge for up to 4 days. Let them reach room temperature before eating.
