Adorable Easter Peeps Cupcakes The Kids Will Love
These colorful and cute Peeps Cupcakes combine soft and fluffy vanilla cupcakes with swirls of green pastel-colored buttercream icing, bunny-shaped marshmallow peeps, and mini Easter egg candies. They're perfect for your next Spring brunch or Easter celebrations!
Easter can be a really great excuse to get creative with some fun holiday recipes, just like these Easter Carrot Cheese Ball.
For those with a sweet tooth, you can't go wrong with these delicious Peeps Cupcakes. The combination of the vanilla cupcake base, sweet buttercream icing, and candy toppings, is utterly scrumptious!
WHY THESE PEEPS CUPCAKES
- Peeps cupcakes are incredibly cute Easter treats that will delight your friends and family this holiday – perfect as table decoration or to gift your loved ones.
- Pantry-staple ingredients are used to make these tasty Easter cupcakes. Whip up an entire batch of peeps cupcakes in just 30 minutes!
- Get the kids to help you decorate these Easter cupcakes with your favorite candy toppings as a fun activity over the holiday.
These cupcakes aren’t just adorable—they’re also easily customizable. You can dye the frosting in soft shades of pink, yellow, or blue, make these treats with chocolate cupcake bases, and decorate them with your favorite Easter candies.
Make an extra batch of these Easter peeps cupcakes and gift them as holiday party favors!
INGREDIENT NOTES
- Flour – All-purpose flour is sturdy for baking. Use gluten-free all-purpose flour blend, if needed.
- Sugar – Granulated sugar or light brown sugar.
- Milk – I prefer full-fat, but reduced fat milk can be used instead.
- Butter – I usually use unsalted butter in my baking, but these vanilla cupcakes taste great with salted butter, especially to balance all that extra sweetness from the icing and toppings. Make sure to soften the butter at room temperature for easy mixing into the other ingredients.
- Vanilla extract – A standard ingredient for depth of flavor.
- Baking powder – To give these cupcakes a good rise.
- Salt – Yes, this is still added even though salted butter is used for the cupcake batter.
- Egg – Bring to room temperature before mixing into the batter ingredients.
- Icing – A combination of softened salted butter, powdered sugar, milk, vanilla extract, and green food coloring to resemble the color of grass.
- Toppings – Use marshmallow peeps and Easter egg candies to decorate your cupcakes with.
CUPCAKE BASE IDEAS
While I've baked classic vanilla cupcakes for these Peeps cupcakes, you could make these Easter cupcakes with carrot cake cupcake bases or chocolate cupcakes.
Other delicious cupcake variations could include:
- Poke cake cupcakes,
- Cupcakes with different flavorings and extracts,
- Pastel-colored cupcakes, or
- Cupcakes with different add-ins, such as chocolate chips, sprinkles, shredded coconut, fruit, or chopped nuts.
Of course, there's always the option of buying plain cupcake bases from your local bakery or the bakery section of your grocery store. This is super convenient if you are rushed for time or don't want to spend any time baking this holiday.
CUPCAKE-BAKING TIPS
Here are some of my top tips when it comes to baking the softest, tastiest, and fluffiest cupcakes:
- Whenever making cupcakes, be careful not to overmix the batter once the dry and wet ingredients have been combined, as this can result in dense and tough cupcakes.
- Once baked, remove the cupcakes from the cupcake pan and transfer them to a cooling rack; otherwise, the cupcakes will continue to cook in the hot pan, drying them out.
- Use plain paper cupcake liners or decorative liners for added holiday cheer or Spring-themed parties.
- Ensure that the cupcakes are completely cooled before icing them as the icing can melt and run off the cupcakes.
- If you want to skip making the cupcakes from scratch, go ahead and use store-bought plain cupcakes that haven’t been frosted or decorated. You’ll only be left with making the icing and decorating your Easter cupcakes.
- Always warn your guests about the toothpicks that have been inserted into the marshmallow peeps for securing them on top of the cupcakes.
MAKE-AHEAD INSTRUCTIONS
At Room Temperature
You can bake the vanilla cupcakes a day in advance and store them unfrosted at room temperature until ready to decorate with fresh icing and toppings.
Refrigeration
You can bake the vanilla cupcakes 3-4 days in advance and store them unfrosted in an airtight container in the fridge until ready to decorate with fresh icing and toppings.
The butter icing can be made 5 days in advance and stored in an airtight container in the fridge. Mix the icing well before adding it to the cupcakes.
Freezer
You can bake the vanilla cupcakes 1-2 months in advance and store them unfrosted in an airtight container or freezer-safe bag in the freezer. Thaw the cupcake bases overnight in the fridge and then decorate them with fresh icing and toppings.
The butter icing can be made in advance and stored for longer in the freezer. Make sure to thaw the icing in the fridge and then re-whip it well before you decorate the cupcakes.
STORAGE INSTRUCTIONS
- Room Temperature: Store these Easter cupcakes in an airtight container at room temperature for 2 days.
- Refrigeration: You can also store these cupcakes in the fridge for up to 5 days.
- Freezer: You can store the cupcake bases without any icing and toppings for up to 3 months. Wrap the cupcakes in plastic wrap and store them in an airtight container or freezer-safe bag. Thaw the frozen cupcakes overnight in the fridge and make a fresh batch of icing to decorate your cupcakes.
MORE EASTER TREATS
Peeps Cupcakes
Ingredients
For the Cupcake
- 1 1/4 cups all purpose flour spooned and leveled
- 3/4 cup sugar
- 2/3 cup milk
- 6 tablespoons salted butter softened
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg
For the Icing
- 3 cups powdered sugar
- 1 cup salted butter softened
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Green gel food coloring
Toppings
- Marshmallow Peeps
- Easter egg candies
Instructions
- Preheat oven to 375F. Line a 12 count muffin pan with liners, and spray with non stick spray. Set aside.
- In a medium sized bowl, combine the flour, baking powder and salt. Set aside. In a large bowl or stand mixer, beat the sugar and butter until light and fluffy. Add the vanilla extract, milk and egg, mixing until fully combined.
- Gradually add the dry ingredients to the wet ingredients and mix until combined. Be careful not to over-mix!
- Fill the muffin tin 2/3 full and bake for 20-22 minutes or until a toothpick in the center comes out clean and the tops are lightly golden brown.
- Remove from the oven and let completely cool on a cooling rack before piping the icing on them.
- While the cupcakes are cooling, beat the softened butter until pale and fluffy. Carefully add in the powdered sugar, vanilla and milk and mix until smooth. Add green food coloring until your desired color is reached.
- Place In a ziplock bag or piping bag and pipe on completely cooled cupcakes.
- Place a toothpick in the center of the marshmallow peeps and place on top of the frosted cupcakes. Decorate with your favorite Easter egg candy and enjoy!
FREQUENTLY ASKED QUESTIONS
I've used mini Cadbury eggs as cute toppings for these peeps cupcakes, but you can any variety or brand of Easter-inspired candies.
Absolutely! I love how the cupcakes act as hand-held holiday treats, but you could easily make an entire vanilla cake and decorate it with buttercream icing, peeps marshmallows, and mini egg candies.
I've used regular all-purpose flour to make the vanilla cupcakes. Use a gluten-free all-purpose flour or blend to make your cupcakes if you are catering to gluten allergies.
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