Easter Peeps Marshmallow Cupcakes Recipe

These super easy Easter Peeps Marshmallow 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!

Easter Peeps Marshmallow Cupcakes

Easter Peeps Marshmallow Cupcakes Recipe

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
  • 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.
  • 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.

I hope you enjoyed my Easter Peeps Marshmallow Cupcakes Recipe! If you make it, make sure to share with us on Facebook or Twitter! Also, check out all of our other Recipes.

Easter Peeps Marshmallow Cupcakes
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
Instructions
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.

      Lynehttps://ottawamommyclub.ca/
      Lyne 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 loves all things Disney and is an avid chocoholic. She was also the Queen B of the BConnected Conference, Canada's Digital Influencer and social media Conference in Ottawa and Toronto.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 City of Ottawa Mayor's City Builder Award.

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      Comments

      1. 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!

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