Browse by
Browse by
Browse by
Browse by
Chick Cottage Cupcakes
Member Submitted Recipe
Food Blogger Recipe
Chick Cottage Cupcakes
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

Easter isn’t just about the Easter bunny; let’s not forget the chicks need a place to sleep too! Little ones can build a cozy cottage and then eat it later for a treat. Or you can even use it as a centerpiece for your holiday meal.

Prep time
Bake/Cook time
0:18 to 0:22
12 cupcakes
Sign in to post a comment
Chick Cottage Cupcakes
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:18 to 0:22
Yield :
12 cupcakes


Lemon Poundcake Cupcakes

  • 1 1/2 cups all-purpose flour*
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • Zest from one lemon
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon juice
  • 1/2 cup sour cream

For Decoration

  • Tinted Basic Butter Cream Frosting
  • Pastel chocolate covered candies
  • 36 graham crackers
  • 12 marshmallow chicks (or bunnies)
  • Shredded coconut colored green (optional)

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. Line a muffin pan with paper liners.
  2. Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
  3. Cream together butter, sugar, and lemon zest until light and fluffy, about 5 minutes. Add eggs, vanilla, lemon juice, and sour cream. Mix until combined. Slowly add the dry ingredients. Mix until just combined.
  4. Divide batter evenly in muffin tin. Bake for 18 to 22 minutes, or until a toothpick comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  5. To assemble the cupcakes: Remove paper liners. Using a graham cracker for the base, add a bit of frosting to act as glue. Cut off bottom of cupcake to create a flat bottom, cutting about 1/2 inch off. The top of the cupcake becomes the front of the house.
  6. Frost with your favorite color icing and add windows and doors with candy. Add a generous amount of frosting to the top and press two graham crackers together to make the roof.
  7. Create a display by sprinkling green shredded coconut on a cake stand and placing several Chick Cottage Cupcakes on stand. 


Recipe developed for Imperial Sugar by Bree Hester

Shout Out To Our Baking Friends
    ::    Ssierra    ::    Linda D    ::    Debsafan    ::    Shannon Condor    ::    Judy V    ::    angela c    ::    Tabitha    ::    tbiggers66    ::    jdiaz    ::    THERESA :)    ::    Leah G    ::    Dale Cafe    ::    LoLo    ::    Marian H    ::    teezzee    ::    JHale    ::    Helene Moffatt    ::    Jan E    ::    Denise D    ::    aellis
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2019 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.