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Easter Peeps Marshmallow Cupcakes Recipe

| March 31, 2015 | 10 Comments

Easter Peeps Marshmallow Cupcakes

These super easy Easter cupcakes are adorable to prepare with your kids!  The icing is made with cream cheese and heavy whipped cream for a creamy taste.  Just need to add sanding sugar and peeps in pink to finish them off! Enjoy!

INGREDIENTS 

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

FROSTING

1 (8 oz) pkg cream cheese, at room temp

1.5 cups powdered sugar

1.5 cups cold heavy whipping cream

½ tsp vanilla extract

DECORATING 

Sanding sugar in Pink

Peeps in pink or Yellow

DIRECTIONS

CUPCAKES

Preheat the oven to 350 °F and line a cupcake/muffin pan with cupcake liners.

In a medium bowl, whisk together 1 1/4 cups  flour , 1 1/4 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp 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

peeps inprocess 1 (Medium)

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

FROSTING

DIRECTIONS 

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.

Cupcake icing tip & Bag peeps  (Medium)
In a second mixing bowl, beat cream cheese and powdered sugar (start on low speed unless you want to be standing in a cloud of powdered sugar), then beat in ½ tsp vanilla extract

Fold the whipped cream into the cream cheese mix. Keep it covered in the fridge until ready to use on these cupcakes.

DECORATING 

DIRECTIONS

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. Similar to how you would get frozen yogurt

Take your freshly iced cupcake and dip it in the bowl of sanding sugar lightly twisting to cover all areas.

 Easter Peeps Marshmallow Cupcakes Recipe

Happy Easter!

Easter Peeps Marshmallow Cupcakes
Yields 12
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CUPCAKES
  1. 1 1/4 cups flour
  2. 1 1/4 tsp baking powder
  3. 1/2 tsp baking soda
  4. 1/2 tsp salt
  5. 2 large eggs- room temp.
  6. 3/4 cup sugar
  7. 1 1/2 tsp pure vanilla extract
  8. 1/2 cup vegetable oil
  9. 1/2 cup whole milk
  10. 1 cup marshmallows
FROSTING
  1. 1 (8 oz) pkg cream cheese, at room temp
  2. 1.5 cups powdered sugar
  3. 1.5 cups cold heavy whipping cream
  4. ½ tsp vanilla extract
DECORATING
  1. Sanding sugar in Pink
  2. Peeps in pink or Yellow
CUPCAKES
  1. Preheat the oven to 350 °F and line a cupcake/muffin pan with cupcake liners.
  2. In a medium bowl, whisk together 1 1/4 cups flour , 1 1/4 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt.
  3. Set flour mix aside.
  4. In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).
  5. Add 3/4 cup sugar and continue to beat on medium speed (30 seconds)
  6. Add vanilla and oil and beat on medium speed (1 minute)
  7. Reduce mixer speed to medium/low and slowly add about half of the flour mixture.
  8. Now add half of the milk, then the rest of the flour mix and the rest of the milk.
  9. Beat until just combined and smooth, scraping down the sides of the mixing bowl
  10. Add the marshmallows and fold into the mix
  11. Pour batter into a lined muffin pan.and fill to about 3/4 full
  12. Bake for 12 -14 minutes at 350 °F.
  13. Let them cool in the pan for a couple minutes, then remove
FROSTING
DIRECTIONS
  1. 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.
  2. Whip the cream on high speed (1-2 minutes) until fluffy.
  3. In a second mixing bowl, beat cream cheese and powdered sugar (start on low speed unless you want to be standing in a cloud of powdered sugar), then beat in ½ tsp vanilla extract
  4. Fold the whipped cream into the cream cheese mix. Keep it covered in the fridge until ready to use on these cupcakes.
DECORATING
DIRECTIONS
  1. Hold the cupcake in one hand and grasp the pastry bag in the other.
  2. 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.
  3. 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.
  4. Now twist the icing on the top to make a peak. Similar to how you would get frozen yogurt
  5. Take your freshly iced cupcake and dip it in the bowl of sanding sugar lightly twisting to cover all areas.
Ottawa Mommy Club - Moms and Kids Online Magazine http://ottawamommyclub.ca/

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Category: Deserts, Easter, Easter, Food, Friday Food Frenzy, Holidays, Recipes, Snacks, Themes, Weekly Themes

About the Author ()

Lyne is happily married and has two teenagers: a 16 year old son and a 20 year old daughter. She is a Certified Infant Massage Instructor (CIMI), Certified Professional Wedding Consultant, and an Event Planner. It has always been her dream to create a website dedicated just for Moms since her children were young. Thus, after 10 years, she finally accomplished it, and the Ottawa Mommy Club was born in May 2011. She is also the Queen B of the BConnected Conference, Canada's Digital Influencer and social media Conference in Ottawa. She coordinated the Annual Infant Information Day/Early Years Expo for the City of Ottawa for 8 years. She was also the co-chair of the Navan for Kraft Hockeyville 2009-2011 committee that organized five community events within 6 months, and helped Navan reach the top 10 finalists in Canada. In April 2011, she received the Mayor's City Builder Award. Author's website.

Comments (10)

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  1. KD says:

    Those are so pretty! I bed they’d be a hit at school parties and bake sales too!

  2. kathy downey says:

    These look so cute,thanks for sharing.The kids would eat these up real fast.

  3. Brenda A says:

    So much sweetness going on! I love cream cheese icing! For all of the many, many cakes I have made for my kids I have yet to buy a piping bag with tips. I really should!

  4. Stephanie LaPlante says:

    These are so adorable! I love cute cupcakes.

  5. Victoria Ess says:

    This is so cute!!

  6. kathy downey says:

    i love this its so cute!

  7. kathy downey says:

    Thanks I am saving this recipe for the holiday thsnks

  8. Elizabeth Matthiesen says:

    These are so cute, not too sure mine would be recognisable as chicks though 🙂

  9. Amy Lovell says:

    These are too cute! Will so have to try these!

  10. kathy downey says:

    I bet these would make excellent holiday cupcakes if i changed that peep to a chocolate Santa

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