Baby Bird Cupcakes | Recipes

Baby Bird Cupcakes

(16) Ratings:
Prep Time:
Baking Time:
Makes:4 baby birds (4 large cupcakes and 4 mini cupcakes)
Freezing:excellent, undecorated

These yummy coconut-covered cupcakes are almost too cute to eat! Make them together with your kids before they leave the nest.



¼ cup 50mL butter, softened
2/3 cup 150mL granulated sugar
1 egg
1 tsp 5mL vanilla extract
¾ cup 175mL Robin Hood® Original All Purpose Flour
½ tsp 2mL baking powder
Pinch salt
1/3 cup 75mL milk

Vanilla Icing

¼ cup 50mL butter, softened
3 cups 750mL icing sugar
¼ cup 50mL milk
½ tsp 2mL vanilla extract

Decorative Toppings

4 pretzel sticks to attach the head and body
16 tbsp tinted coconut for the feathers
4 candy corn for the beaks
8 jellybeans for the feet
4 cookies (cut in half) for the wings
Piping gel for the eyes (optional)


  1. Preheat oven to 350°F (180°C). Line cupcake pan with paper liners for 4 large and 4 mini cupcakes.
  2. Cupcakes: Beat butter and sugar in large mixing bowl until light. Add egg and vanilla. Beat well.
  3. Combine flour, baking powder and salt in a separate medium mixing bowl. Stir with a fork. Add half the flour mixture to the wet ingredients. Add milk and then the remaining dry ingredients.
  4. Place batter into large cupcake papers using an ice cream scoop. Place a heaping tablespoon (15mL) of batter into each mini paper cup.
  5. Bake 15 minutes for minis, in preheated oven, and 20 to 25 minutes for large or until a toothpick inserted into center of cupcake comes out clean. Cool in pan 10 minutes before removing. Cool cupcakes on wire rack before decorating.
  6. Icing: Place butter, 1 ½ cups (375mL) icing sugar, milk and vanilla in a bowl. Mix with hand held mixer.
  7. Beat for 5 minutes. Add remaining icing sugar ½ cup (125mL) at a time, beating for ½ minute each addition.
  8. Decorating Ideas: Remove paper liners from cupcakes. Place mini cupcake on top and to the side of a large cupcake for a head, and secure with two pretzel sticks. Complete one bird at a time. Spread about 3 tbsp (45mL) of icing to thinly cover each bird. Over a large bowl, hold bird in one hand and press coconut onto cupcakes to look like feathers. For the beak, use candy corn. Make a slit in each side of the bird and insert half a round cookie for bird wings. Attach jellybeans for feet. Put on two dots for eyes with piping gel. Allow to dry.

Nutritional Information

Comments & Photos

Have a question or advice about this recipe? Share your baking ideas!