Chicken Cupcakes
These adorable chicken cupcakes are perfect for farm party cupcakes and kids birthday treats. Made with a moist buttermilk cupcake base and creamy buttercream frosting, they’re easy to decorate with gel icing for cute chick faces. A fun recipe for any farm animal-themed celebration!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 12 cupcakes
Ingredients
For the Cupcakes:
– 1 ½ cups all-purpose flour
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– ½ cup unsalted butter, softened
– ¾ cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– ½ cup buttermilk
For the Frosting:
– 1 cup unsalted butter, softened
– 3 cups powdered sugar
– 2 tbsp milk
– 1 tsp vanilla extract
For Decoration:
– Red, orange, and black gel icing (for beak, wattle, and eyes)
– Small piping bag or toothpicks
Instructions
1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly grease with non-stick spray.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
3. Using a mixer, beat the softened butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Alternate adding dry ingredients and buttermilk to wet mixture, mixing until just combined.
6. Fill cupcake liners 2/3 full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
7. Beat softened butter with powdered sugar until smooth. Add vanilla and milk gradually until smooth and creamy.
8. Use gel icing and a piping bag or toothpicks to decorate chick faces — beaks, wattles, and eyes.
9. Arrange and serve at farm parties or kids birthday celebrations.
Notes
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze undecorated cupcakes up to 2 months. Use parchment between layers when refrigerating decorated cupcakes to protect icing.