Mama and Baby Chick Cupcakes

Blogger Jessica Walker from Lil Miss Bossy shares a sweet recipe for spring chick cupcakes!

  • Prep Time 30 min
  • Total Time 1 hr 40 min
  • Servings 36

1
box Betty Crocker™ SuperMoist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1
container (1 lb) Betty Crocker™ Rich & Creamy lemon frosting
Yellow food color
1
container (1 lb) Betty Crocker™ Rich & Creamy vanilla frosting
24
semisweet chocolate chips
48
miniature semisweet chocolate chips
1
bag (7 oz) peach-flavored gummy ring candies

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place regular-size paper baking cup in each of 12 regular-size muffin cups and mini paper baking cup in each of 24 mini muffin cups.
  • 2 Make cake mix as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups, filling each about two-thirds full.
  • 3 Bake mini cupcakes 12 to 17 minutes, regular-size cupcakes 24 to 29 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
  • 4 Tint lemon frosting with 3 to 5 drops yellow food color. Frost mini cupcakes with lemon frosting and regular cupcakes with vanilla frosting.
  • 5 To decorate, place 2 chocolate chips, tip side down, on each cupcake for eyes, using regular chips for regular cupcakes and miniature chips for mini cupcakes. Using kitchen scissors, cut gummy candies into triangles. Place 1 triangle on each cupcake for beak. For wings, place 2 triangles on each mini cupcake and 4 triangles on each regular cupcake.

Expert Tips

You can use a mini cupcake maker instead of the oven to bake the mini cupcakes. Follow the manufacturer’s directions for amount of batter and baking time.

Not a lemon fan? Use 2 containers of vanilla frosting, tinting 1 with yellow food color for frosting the baby chick cupcakes. If you have leftover frosting, cover and refrigerate for another use.