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spring chicken cupcake tres leches coconut cupcake with dulce de leche buttercream

Spring Chick Cupcakes

You can use any cupcake and frosting recipe for these Spring Chicks, but I recommend the Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream.
5 from 2 votes
Prep Time 30 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 16


  • 4 cups sweetened shredded coconut (toasted)
  • red licorice lace
  • 16 whole almonds
  • 32 mini chocolate chips


  • Remove paper wrappers from cupcakes, spread buttercream on cupcake top and turn them upside-down to anchor to a small plate while you are working. To make the body of the chick, use a small offset spatula to coat the sides thickly with frosting, and then mound more on top to create a dome shape.
  • Press toasted coconut into the frosting for the fuzzy feathers. Hold the plate at an angle while applying the coconut so the excess falls back into the bowl. At this point you may use a spatula to transfer the chick to a serving platter and then decorate, or proceed to step 3 and transfer later.
  • Place eyes (mini chocolate chips) on chicks using tweezers or by hand. Use a whole almond for the beak and red licorice for the feet and comb; both can be pushed into the frosting by hand. If using red licorice lace (or pull and peel like I did), you can squeeze the ends of the 3 pieces of licorice together to help the feet stay in one piece.
  • Use a spatula to transfer the completed chick to a serving platter.


Source: Adapted from Martha Stewart.com
You're Gonna Bake It After All
Keyword coconut, cupcakes, dessert