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Spring Chick Lemon Cupcakes

Spring is coming! Celebrate the changing of seasons with a bright lemony cupcake topped with a Meyer Lemon Cookie chick! 🐣

Prep Time: 15 minutes
Cook Time: 18-20 minutes Total Time: 35 minutes
Yield: 22 Cupcakes

2 cups Meyer Lemon Cookies, crumbled (about 60 thins)
6 tablespoons unsalted butter, melted

1 ½ cups all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
8 tablespoons unsalted butter, room temperature (1 stick)
¾ cup granulated sugar
1 tablespoon lemon zest
2 eggs, room temperature
½ cup sour cream
¼ cup lemon juice
2 tablespoons milk
1 teaspoon vanilla

8 tablespoons unsalted butter, room temperature (1 stick)
8 oz cream cheese, softened
1 teaspoon vanilla
¼ teaspoon salt
4 cups powdered sugar

Chick Cookies
22 Meyer Lemon Cookies
1 bag yellow candy melts
1 bag orange candy melts
1 bag black candy melts
Yellow sprinkles


1. Preheat oven to 350 degrees F.
Line a cupcake tin with cupcake liners. Set aside.
2. First, make the crust. In a food processor, pulse the cookie thins until fine. Alternatively, you can crush the cookie thins in a ziploc bag.
3. Melt the butter. Add the butter to the cookie thin dust and mix until the thins are moistened. Set aside.

4. Next, make the cupcakes. In a small bowl, combine flour, baking powder, and salt. Set aside.
5. In a large bowl, cream the butter and sugar until well combined.
 6. Add in lemon zest to the butter and sugar mixture until combined.
7. Add eggs, sour cream, lemon juice, milk, and vanilla. Mix until combined.
8. Slowly add in the dry ingredients into the wet until just combined. Don’t over mix.
9. Add a few spoonfuls of the crust to the bottom of the liners. Use a small glass and firmly press the crust into the liners.
10. Add the cupcake batter on top of the crust until liners are ¾ full
11. Bake the cupcakes for 18-20 minutes, or until a toothpick comes out clean.
12. While cupcakes are baking, make the frosting.

13. Using an electric or stand mixer, cream the butter and cream cheese until light and fluffy.
14. Add in vanilla and salt until combined.
15. Slowly add 1 cup of powdered sugar at a time, until the frosting is smooth and fluffy.
16. Allow the cupcakes to fully cool before frosting.

Chick Cookies:
17. Lay out a large piece of parchment paper and place a cooling rack over half of the paper.
18. Lay out 22 cookie thins and melt the yellow candy melts according to the instructions of the package.
19. Using a fork, carefully dip each cookie in the yellow candy melts until fully coated. Gently shake off excess candy melts and place onto cooling rack. Repeat until the cookies are coated.
20. Transfer the remaining yellow candy melts into a piping bag and cut a small hole at the end. Pipe 22 sets of wings onto the other half of the parchment paper. Immediately sprinkle with yellow sprinkles. (See picture)
21. Melt the orange candy melts and transfer to another piping bag. Create 22 sets of feet and 22 beaks. (See picture)
22. Melt the black candy melts and transfer to another piping bag. Pipe eyes directly onto the yellow coated cookie thin. (See picture)
23. Once the wings, feet, and beaks have hardened, use a toothpick to place a dollop of candy melt onto the backs of the wings, feet, and beaks and adhere them to the cookie thin. (See picture)

Assembling the Cupcakes:
1. Pipe the frosting onto each cupcake and lightly place a chick cookie thin directly onto the frosting. Enjoy!