Easter Chicks Lemon Cupcake Recipe

Zevia Easter Chicks Lemon Cupcake Recipe

As an homage to the classic Easter marshmallow chicks, we’re whipping up something a tiny bit more health conscious. Instead of the 34 grams of sugar per serving and handful of ingredients we can’t pronounce, we’re going the route with no added sugar with all real ingredients. Don’t worry. With Zevia Lemon Lime Twist integrated into this recipe, we can guarantee there’s no shortage of flavor OR cuteness either.

Recipe by Elleventy.

Cupcake Ingredients:

  • 1 1/2 cups all-purpose organic flour
  • 1/2 cup unsalted butter (softened)
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 cup stevia
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 cup whole milk
  • 1/4 cup Zevia Lemon Lime Twist
  • 2 tbsp lemon juice

Frosting Ingredients:

  • 1 cup unsalted butter (softened)
  • 1 tbsp liquid stevia (equivalent to 3 cups confectioners’ sugar)
  • 2 tbsp cornstarch
  • 1 tbsp heavy cream
  • 1 1/2 tsp vanilla extract
  • 1 tsp lemon juice
  • 1/8 tsp salt
  • 1/4 cup mangos
  • 1/4 cup raspberries

Decoration Ingredients:

  • chocolate
  • large round piping tip
  • small round piping tip
  • toothpick
  • piping bags


  1. Line cupcake pan with liners or grease pan with butter and lightly dust with flour
  2. In a large bowl, melt butter and add eggs one at a time, then stir in vanilla, lemon juice, and Zevia Lemon Lime Twist
  3. In another bowl, sift together flour, baking powder, baking soda, stevia, and salt. Combine both bowls and add milk
  4. Fill cupcake liners half full
  5. Preheat oven at 325°F and bake for 18-20 mins or until toothpick test comes out clean
  6. Allow cupcakes to cool before frosting
  7. To make the frosting, combine butter, stevia, and salt. Beat with electric mixer until blended. Add heavy cream and vanilla, and beat for 5 minutes or until smooth and creamy
  8. To naturally color the frosting yellow, blend mango until smooth. Take 1 tbsp of puree and mix into the frosting. You can freeze the rest for another time
  9. Fit piping bag with a large round tip and fill bag with the yellow frosting. Pipe frosting in the center of each cupcake for the body of the chicken, then pipe the head directly on top
  10. Any leftover yellow frosting will be used to make orange frosting. To make the yellow frosting orange, blend raspberries until smooth and strain puree. Add raspberry puree 1 tbsp at a time until frosting turns orange
  11. Fit piping bag with the small round tip and add beaks and feet for each cupcake
  12. To melt the chocolate, simmer about an inch of water in a saucepan. Set a heatproof bowl on top of the pot, ensuring the water doesn’t actual touch the bowl. Stir chocolate occasionally as it softens. Remove bowl from heat when only a few chunks remain
  13. Apply the chocolate as eyes on the cupcakes
  14. Serve at room temperature and enjoy

What are you cooking up for Easter? Let us know on Facebook, Instagram, and Twitter!

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