Easter Peeps Marshmallow Cupcakes Recipe

There is nothing quite like an Easter Peep. This timeless candy has been a favorite for many years. This year why not take a sweet treat to share, like a cupcake and take it to the next level of seasonal delight by adding a peep to the top? Everyone will love this Easter Peep Marshmallow Cupcake Recipe.

My kids have always loved to help make goodies for holidays, and Easter is no exception! We have so many great cupcake recipes on the site that are tried and tested in our kitchen. This Easter Peep Marshmallow Cupcake recipe has become a tradition over the years that we all look forward to.

Easter Peeps Marshmallow Cupcakes

Creamy Icing

Made with cream cheese and heavy cream, the icing on this Easter cupcake is nothing short of dreamy. Finishing the decorating is as easy as adding a peep chick and a little dusting of sugar to create a cute as could be cupcake that is just right for Easter dessert.

Marshmallow Cupcakes

This recipe is awesome for the Easter season because it uses marshmallows in the batter. You can use the standard white marshmallow, or live seasonally and go all out with peeps! The texture of the batter will be a little unusual, but it is so good.

If you are short on time, you can use a box cake mix, or even use some standard undecorated cupcakes from the bakery, as the decoration is the star of the recipe. 

Easter Craft and Recipe Ideas

If you are looking for more homemade Easter ideas check out these reader favourites. Chocolate Easter Eggs stuffed with Brownie Bites are the ultimate Easter treat. Easter bunny Craft Scenes are perfect for a fun afternoon with the kids. These Easter dipped Oreos are ideal for a no bake treat that everyone will love.

Easter Peeps Marshmallow Cupcakes Recipe

These super easy Easter Peeps Marshmallow Cupcakes are adorable to prepare with your kids! Just need to add pink sanding sugar and peeps to finish them off!

CUPCAKES INGREDIENTS 

  • 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 INGREDIENTS

  • 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

DECORATION INGREDIENTS 

  • Sanding sugar in Pink
  • Peeps in pink or Yellow
Easter Peeps Marshmallow Cupcakes

HOW TO MAKE THE EASTER PEEP 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 

Cooking 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 Recipe

Easter Peeps Marshmallow Cupcakes

Lyne
These super easy Easter Peeps Marshmallow Cupcakes are adorable to prepare with your kids! The icing is so deliciously creamy!
No ratings yet
Prep Time 30 mins
Cook Time 14 mins
Course Dessert, Snack
Cuisine American, Canadian
Servings 12 cupcakes
Calories 499 kcal

Equipment

  • Electric mixer
  • bowls
  • Muffin pan
  • Cupcake liners
  • Pastry bag

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

  • 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.

DECORATION 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.

Notes

Cooking 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.

Nutrition

Serving: 12CupcakesCalories: 499kcalCarbohydrates: 60gProtein: 5gFat: 28gSaturated Fat: 18gTrans Fat: 1gCholesterol: 90mgSodium: 282mgPotassium: 88mgFiber: 1gSugar: 47gVitamin A: 747IUVitamin C: 1mgCalcium: 80mgIron: 1mg
Keyword cupcakes, Easter cupcakes, Easter Peeps Marshmallow cupcakes, vanilla cupcakes
Tried this recipe?Let us know how it was!
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.

Related Posts

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!

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Stay Connected

14,461FansLike
402FollowersFollow
11,328FollowersFollow
1,500FollowersFollow
20,291FollowersFollow
1,330SubscribersSubscribe

Recent Stories