Baby Chick Cupcakes

Baby Chick Cupcakes with Yellow Buttercream Frosting

Hatch a batch of baby chick cupcakes in your kitchen! Topped with shredded coconut and yellow buttercream frosting, they're almost too cute to eat!


24 cupcakes



  • 1 Golden Yellow Cake or Favorite Chocolate Cupcakes recipe


  • 1 (1 lb.) box Domino® Confectioners Sugar
  • 1/2 cup (1 stick) butter, softened
  • 3 to 4 tablespoons milk
  • 1 teaspoon vanilla extract
  • yellow food coloring
  • 1 package (14 oz.) shredded coconut
  • mini candy-coated chocolates, assorted colors
  • 24 orange jelly beans or gumdrops



Prepare cupcakes according to recipe instructions. Before decorating cupcakes, make sure they have completely cooled; remove from muffin tins.


Please double this recipe for use with baby chick cupcakes.

In a large bowl, with electric mixer at low speed, combine sugar, butter, milk and vanilla. Beat at medium speed 1 to 2 minutes until creamy. Add 2 to 3 drops food coloring; continue mixing until well combined. If desired, add more milk until frosting is spreading consistency.

Place coconut in a large resealable food-storage plastic bag. Add 2 to 3 drops yellow food coloring; seal bag and shake to color coconut; set aside.

Using a butter knife, or icing knife, spread yellow buttercream frosting onto cupcakes. Roll tops of cupcakes in coconut to cover.

For eyes, add two brown mini candy-coated chocolate pieces in center of cupcakes. For beaks, use orange jellybeans or small gumdrops, and flatten with a rolling pin. With a paring knife, trim flattened gumdrops into triangles to resemble beaks; place on cupcakes.

After adding eyes and beak, add additional yellow coconut to form a Mohawk on the head of each baby chick.


Click here for Golden Yellow Cake recipe.

Click here for Favorite Chocolate Cupcakes recipe.