Mini Spring Chick Cupcakes
The cutest cupcakes for Spring, these mini spring chick cupcakes are an adorable, easy treat for your kiddies this Easter.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Desserts & Sweet Treats
Cuisine: American
Keyword: Easter
Servings: 18 Mini Cupcakes
Calories: 123kcal
- 1 Box of White Cake Mix
- 1 cup of Water
- 1/2 cup of Vegetable Oil
- 3 Eggs
- Mini Cupcake Liners
- Mini Cupcake Baking Pan
- Yellow Icing
- Icing Piping Kit and 1M Tip
- Candy Eyes
- 1 Bag of Reese’s Pieces
Start by mixing your cake mix, water, oil, and eggs until well combined.
Line your baking pan with liners and fill each halfway.
Bake according to box instructions.
Let cool completely.
Fill your piping bag with yellow icing and install your tip on the end of the bag.
Start in the middle of your cupcake and don’t move as you push about 1 teaspoon of icing out of the piping tip.
Once each cupcake is iced, add two candy eyes.
Finally, add an orange Reese’s Pieces to each cupcake for a beak, as shown.
Serve and enjoy!
Calories: 123kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 32mg | Sodium: 49mg | Sugar: 7g