Easter Peeps Cupcake Recipe
Looking for a fun and festive treat for your Easter table!? My Easter Peeps cupcake recipe fits the bill! Made from scratch (with marshmallows!) this recipe is not only delicious but has a unique flavor that will have yours guests asking you for the recipe! This is another recipe that the kids will enjoy helping with, as these are pretty easy to whip up and really fun to decorate. My daughter LOVES to dip the cupcakes in the sugar, and of course she loves to lick her sugar coated fingers in the process!
Here is what you’ll need to make these yummy Easter Peeps cupcakes:
1 1/4 cups flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs- room temp.
3/4 cup sugar
1 1/2 tsp pure vanilla extract
1/2 cup vegetable oil
1/2 cup whole milk
1 cup marshmallows
Preheat the oven to 350 °F and line a cupcake/muffin pan with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
Set flour mix aside.
In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).
Add 3/4 cup sugar and continue to beat on medium speed (30 seconds)
Add vanilla and oil and beat on medium speed (1 minute)
Reduce mixer speed to medium/low and slowly add about half of the flour mixture.
Now add half of the milk, then the rest of the flour mix and the rest of the milk.
Beat until just combined and smooth, scraping down the sides of the mixing bowl
Add the marshmallows and fold into the mix
Pour batter into a lined muffin pan.and fill to about 3/4 full
Bake for 12 -14 minutes at 350 °F.
Let them cool in the pan for a couple minutes, then remove
1 (8 oz) pkg cream cheese, at room temp
1½ cups powdered sugar
1½ cups cold heavy whipping cream
½ tsp vanilla extract
Cooks Tip: For best results with whipped cream, freeze your mixing bowl and whisk attachment 10-15 minutes before using. Also keep the heavy whipping cream refrigerated until ready to use.
Whip the cream on high speed (1-2 minutes) until fluffy.
In a second mixing bowl, beat cream cheese and powdered sugar on low speed and then beat in ½ tsp vanilla extract.
Fold the whipped cream into the cream cheese mix. Keep covered and chilled in the fridge until you are ready to use.
Sanding sugar in Pink
Peeps in pink or Yellow
Hold the cupcake in one hand and grasp the pastry bag in the other.
Make sure you have twisted the top of the pastry bag moving ALL icing towards the bottom. You can also use a chip clip to secure the open part of the pastry bag is closed.
Now start on the rim of the cupcake and begin to squeeze the icing onto the cupcake in one movement ice the cupcake all the way around and move to start the second layer by placing the icing on the inner ring of the layer you just did. Complete the process till you closed the gap.
Now twist the icing on the top to make a peak.
Take your freshly iced cupcake and dip it in the bowl of sanding sugar lightly twisting to cover all areas.
Top with a Peep and you now have a darling and delicious Peep cupcake to share! Enjoy!
Looking for more fun Easter recipes and craft ideas?
Make sure to check out my other fun Easter posts here!
The creative and frugal mind behind She Saved for almost 12 years now, Keri Lyn shares her adventures in parenting along with her love for family travel, country living and brand marketing. A self-proclaimed “brand loyalist”, Keri Lyn is known for her strong and enthusiastic voice when it comes to the products and brands that she loves. Passionate about family and the challenge of raising good humans (through the teen years, no less!) Keri Lyn has also served as a brand ambassador to many brands including her time as a Hilton Mom Voyage travel writer and currently an O Mag Insider for O, The Oprah Magazine and the 2019 recipient the O-verall Contribution O-ward.