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Easter is the perfect time to indulge in sweet, colorful treats that bring joy to both kids and adults alike. One of the most iconic symbols of the holiday is the marshmallow Peeps chick, with its bright pastel colors and sugary sweetness.
Why not take this beloved Easter candy and turn it into an adorable and delicious cupcake decoration? Easter Peep cupcakes are the ideal way to combine the classic charm of Peeps with the moist, flavorful goodness of homemade cupcakes.
Whether you’re hosting an Easter brunch, attending a family gathering, or just looking for a fun baking project to share with the kids, these cupcakes are sure to bring smiles all around.
In this blog post, we’ve compiled over 30 delightful Easter Peep cupcake recipes that include unique flavors, creative designs, and irresistible frostings to make your holiday celebration extra special.
From lemon blueberry to s’mores-inspired, these cupcakes will make your Easter sweeter than ever!
30+ Delicious Easter Peep Cupcakes Recipes for the Perfect Treat
Easter Peep cupcakes are a fun and festive way to add some color and flavor to your holiday dessert table.
With endless variations on flavors, fillings, and frosting styles, there’s a Peep cupcake recipe for every taste preference.
These cupcakes not only celebrate the spirit of Easter with their playful designs but also elevate your baking game with their delightful combinations of flavors.
Whether you’re looking for fruity, chocolatey, or coconut-inspired cupcakes, the options are limitless. The best part?
You can get creative and make these cupcakes as simple or as extravagant as you like, all while featuring the charming Peeps marshmallow chicks as the star of the show.
These Easter Peep cupcakes are sure to bring joy, flavor, and a touch of whimsy to your springtime celebrations.
Easter Peep Cupcakes with Vanilla Buttercream
These Easter Peep Cupcakes are a fun and colorful treat perfect for celebrating the holiday. The light and fluffy vanilla cupcakes are topped with a smooth vanilla buttercream and decorated with adorable, pastel-colored Peeps marshmallow chicks. These cupcakes are as delicious as they are festive, making them an ideal addition to your Easter celebration.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 12 Peeps marshmallow chicks (in various colors)
For the Buttercream Frosting
- 1 cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- While the cupcakes cool, make the buttercream frosting. Beat the butter on medium speed until creamy. Gradually add the powdered sugar, a cup at a time, until fully incorporated. Add the heavy cream, vanilla, and salt, and beat until smooth and fluffy.
- Once the cupcakes have cooled, frost them with the vanilla buttercream.
- Top each cupcake with a Peep marshmallow chick for a cute and colorful Easter decoration.
These Easter Peep Cupcakes with Vanilla Buttercream are a delightful treat that adds charm and sweetness to any Easter table. The soft, buttery cupcakes combined with the smooth frosting make every bite a pleasure. The Peeps add a playful touch that not only looks great but also provides a little marshmallow sweetness to each cupcake. These cupcakes are guaranteed to be a hit at your Easter gathering!
Chocolate Easter Peep Cupcakes with Marshmallow Frosting
For those who prefer chocolate, these Chocolate Easter Peep Cupcakes are a perfect Easter treat. Rich, moist chocolate cupcakes are paired with a sweet, fluffy marshmallow frosting that mimics the texture of Peeps. Decorated with colorful Peeps, these cupcakes are both decadent and festive, perfect for any chocolate lover on Easter.
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, at room temperature
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 12 Peeps marshmallow chicks (assorted colors)
For the Marshmallow Frosting
- 1 jar (7 oz) marshmallow creme
- 1 cup unsalted butter, at room temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp milk
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the dry ingredients in batches, alternating with the buttermilk, mixing until smooth.
- Divide the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the butter until creamy, then add the marshmallow creme and vanilla. Gradually add the powdered sugar, one cup at a time, beating until smooth. Add the milk as needed to achieve the desired consistency.
- Once the cupcakes are cool, frost them with the marshmallow frosting.
- Place a Peep marshmallow chick on top of each cupcake for the final touch.
These Chocolate Easter Peep Cupcakes with Marshmallow Frosting are a perfect choice for chocolate lovers looking for a festive dessert this Easter. The rich, chocolatey flavor of the cupcakes combined with the light and airy marshmallow frosting creates a delicious contrast. The Peeps add a fun and colorful element that makes these cupcakes both eye-catching and tasty. Whether you’re hosting an Easter brunch or attending a party, these cupcakes will be the highlight of the dessert table!
Lemon Easter Peep Cupcakes with Cream Cheese Frosting
These Lemon Easter Peep Cupcakes bring a refreshing twist to your traditional Easter dessert table. The zesty lemon flavor of the cupcakes pairs beautifully with a smooth cream cheese frosting, making them light yet indulgent. Topped with adorable Peeps marshmallow chicks, these cupcakes are an exciting and delightful way to celebrate the holiday.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- ½ cup sour cream
- 12 Peeps marshmallow chicks (in pastel colors)
For the Cream Cheese Frosting
- 8 oz cream cheese, at room temperature
- ¼ cup unsalted butter, at room temperature
- 3 ½ cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and lemon juice.
- Add the dry ingredients in batches, alternating with the sour cream, mixing until smooth.
- Divide the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, a cup at a time, until the frosting is thick and fluffy. Stir in the vanilla extract and lemon juice.
- Once the cupcakes have cooled, frost them with the cream cheese frosting.
- Top each cupcake with a colorful Peep marshmallow chick for a festive touch.
These Lemon Easter Peep Cupcakes with Cream Cheese Frosting offer a delightful combination of tangy lemon flavor and rich, creamy frosting. The light, airy texture of the cupcakes paired with the creamy, slightly tangy frosting creates a perfectly balanced treat. The Peeps add a cheerful touch to these cupcakes, making them a fun and tasty addition to your Easter celebrations. These cupcakes are sure to be a favorite among family and friends looking for a spring-inspired dessert.
Strawberry Easter Peep Cupcakes with Strawberry Buttercream
These Strawberry Easter Peep Cupcakes are a delightful treat bursting with fresh strawberry flavor. The moist, strawberry-infused cupcakes are topped with a rich strawberry buttercream that’s as delicious as it is colorful. Topped with adorable Peeps marshmallow chicks, these cupcakes are a perfect addition to any Easter gathering.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- ½ cup fresh strawberry puree
- 12 Peeps marshmallow chicks (pastel colors)
For the Strawberry Buttercream
- 1 cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 3 tbsp strawberry puree
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and strawberry puree.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat the butter on medium speed until creamy. Gradually add the powdered sugar, a cup at a time, mixing until smooth. Add the strawberry puree, vanilla extract, and salt, and beat until fluffy.
- Once the cupcakes are completely cool, frost them with the strawberry buttercream.
- Top each cupcake with a colorful Peep marshmallow chick for a festive Easter look.
These Strawberry Easter Peep Cupcakes with Strawberry Buttercream are a sweet, fruity twist on the traditional Easter cupcake. The strawberry-infused flavor of the cupcakes pairs wonderfully with the creamy buttercream, creating a moist, flavorful dessert. The vibrant colors of the Peeps add a playful, fun touch to each cupcake. These cupcakes will bring both a burst of flavor and joy to your Easter celebration!
Carrot Cake Easter Peep Cupcakes with Cream Cheese Frosting
These Carrot Cake Easter Peep Cupcakes bring a springtime twist to a classic favorite. Soft, spiced carrot cake cupcakes are paired with rich and tangy cream cheese frosting, creating a perfect balance of flavors. Topped with pastel-colored Peeps marshmallow chicks, these cupcakes are not only delicious but also visually festive, making them an ideal Easter treat.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups grated carrots
- ½ cup chopped walnuts or raisins (optional)
- 12 Peeps marshmallow chicks (pastel colors)
For the Cream Cheese Frosting
- 8 oz cream cheese, at room temperature
- ¼ cup unsalted butter, at room temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large mixing bowl, beat the sugar, eggs, oil, and vanilla extract until combined and smooth.
- Gradually stir in the dry ingredients until just combined. Fold in the grated carrots and walnuts or raisins (if using).
- Divide the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing until smooth. Stir in the vanilla extract and a pinch of salt.
- Once the cupcakes are completely cool, frost them with the cream cheese frosting.
- Top each cupcake with a Peep marshmallow chick for a cute and colorful Easter decoration.
These Carrot Cake Easter Peep Cupcakes with Cream Cheese Frosting offer the perfect blend of spiced carrot cake and creamy frosting, making them a satisfying and festive dessert for Easter. The moist, flavorful cupcakes are elevated by the smooth, tangy cream cheese frosting, while the Peeps add an extra touch of fun and color. These cupcakes are sure to be a crowd-pleaser and a highlight of your Easter spread.
Confetti Easter Peep Cupcakes with Whipped Cream Frosting
These Confetti Easter Peep Cupcakes are a fun, vibrant dessert that’s perfect for spring celebrations. Packed with colorful sprinkles inside and out, these cupcakes are topped with a fluffy whipped cream frosting and adorned with pastel Peeps marshmallow chicks. These cupcakes will brighten any Easter table and are sure to delight both kids and adults alike.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- ½ cup rainbow sprinkles (plus more for decorating)
- 12 Peeps marshmallow chicks (in pastel colors)
For the Whipped Cream Frosting
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until smooth.
- Gently fold in the rainbow sprinkles, making sure they are evenly distributed in the batter.
- Divide the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
- Once the cupcakes are cool, frost them with the whipped cream frosting.
- Sprinkle additional rainbow sprinkles on top and place a Peep marshmallow chick on each cupcake for a fun, festive touch.
These Confetti Easter Peep Cupcakes with Whipped Cream Frosting are a cheerful and delightful treat for your Easter celebration. The sprinkles inside the cupcakes create a festive, colorful look, while the light, fluffy whipped cream frosting adds a sweet and creamy texture. The Peeps bring a whimsical, fun touch that makes these cupcakes both delicious and visually appealing. These cupcakes are sure to be a favorite among both kids and adults!
Lemon Blueberry Easter Peep Cupcakes with Lemon Buttercream
These Lemon Blueberry Easter Peep Cupcakes offer a perfect balance of fresh citrus and sweet fruit flavors. The light and zesty lemon cupcake base is paired with juicy blueberries, creating a refreshing combination. The lemon buttercream frosting is smooth, tangy, and a perfect complement to the cupcakes. Topped with bright pastel-colored Peeps marshmallow chicks, these cupcakes bring a pop of color and flavor to your Easter festivities.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon zest
- 1 tbsp lemon juice
- ½ cup buttermilk
- ½ cup fresh blueberries
- 12 Peeps marshmallow chicks (pastel colors)
For the Lemon Buttercream
- 1 cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- A pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- For the buttercream, beat the butter until smooth and creamy. Gradually add powdered sugar, lemon juice, and lemon zest, and beat until light and fluffy.
- Frost the cooled cupcakes with the lemon buttercream and top each with a Peep marshmallow chick for a fun, Easter-themed touch.
Lemon Blueberry Easter Peep Cupcakes are the ideal balance of citrus and fruit, making them a refreshing yet indulgent dessert for Easter. The combination of lemony flavor and blueberries is complemented perfectly by the tangy lemon buttercream. These cupcakes not only taste amazing but also look beautiful with their pastel-colored Peeps on top, making them a stunning addition to any Easter spread. Whether for a springtime gathering or a holiday celebration, these cupcakes will impress with their flavor and festive appearance.
Coconut Cream Easter Peep Cupcakes with Coconut Buttercream
These Coconut Cream Easter Peep Cupcakes bring a tropical flair to your Easter table. The soft, coconut-flavored cupcakes are moist and light, enhanced by a creamy coconut buttercream frosting. A generous topping of toasted coconut flakes gives these cupcakes a delightful texture. Adorned with colorful Peeps marshmallow chicks, these cupcakes are an irresistible treat that combines sweetness and a hint of tropical flavor.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup unsweetened coconut milk
- ½ cup shredded sweetened coconut
- 12 Peeps marshmallow chicks (pastel colors)
For the Coconut Buttercream
- 1 cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 2 tbsp coconut milk
- 1 tsp vanilla extract
- ½ cup shredded sweetened coconut (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, mixing until just combined.
- Fold in the shredded coconut until evenly distributed throughout the batter.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- For the coconut buttercream, beat the butter until creamy. Gradually add the powdered sugar, coconut milk, and vanilla extract, and continue beating until smooth and fluffy.
- Once the cupcakes are cool, frost them with the coconut buttercream and sprinkle toasted shredded coconut on top. Place a Peep marshmallow chick on each cupcake for decoration.
Coconut Cream Easter Peep Cupcakes with Coconut Buttercream are a rich, tropical-inspired treat perfect for spring. The soft, coconut-flavored cupcakes paired with a velvety coconut buttercream create a deliciously sweet and creamy experience. The toasted coconut topping adds crunch and depth, making these cupcakes both visually appealing and full of flavor. Finished off with the bright Peeps marshmallow chicks, these cupcakes will stand out at any Easter celebration.
Peanut Butter Easter Peep Cupcakes with Chocolate Peanut Butter Frosting
Peanut butter lovers will adore these Peanut Butter Easter Peep Cupcakes. The cupcakes themselves are packed with rich peanut butter flavor, making them both moist and indulgent. Topped with a creamy and decadent chocolate peanut butter frosting, these cupcakes are a perfect combination of sweet and salty. The Peeps marshmallow chicks add a pop of fun color, turning these cupcakes into the ideal treat for Easter.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, at room temperature
- ½ cup peanut butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- 12 Peeps marshmallow chicks (pastel colors)
For the Chocolate Peanut Butter Frosting
- 1 cup unsalted butter, at room temperature
- ½ cup peanut butter
- 3 cups powdered sugar
- 2 tbsp cocoa powder
- 1 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter, peanut butter, and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until just combined.
- Divide the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- For the frosting, beat the butter and peanut butter together until creamy. Gradually add the powdered sugar and cocoa powder, mixing until smooth. Add the milk and vanilla extract, and continue to beat until the frosting is light and fluffy.
- Frost the cooled cupcakes with the chocolate peanut butter frosting and top each with a colorful Peep marshmallow chick for a festive Easter touch.
Peanut Butter Easter Peep Cupcakes with Chocolate Peanut Butter Frosting are a dream come true for peanut butter fans. The rich peanut butter flavor in the cupcakes pairs perfectly with the creamy, decadent frosting. The chocolate and peanut butter combination is irresistible, while the Peeps provide the perfect finishing touch. These cupcakes are sure to be a hit at any Easter gathering, offering a fun and delicious treat for both kids and adults alike.
Strawberry Shortcake Easter Peep Cupcakes
These Strawberry Shortcake Easter Peep Cupcakes are a delightful and fresh twist on the classic strawberry shortcake. The cupcakes are infused with sweet strawberry flavor and topped with a whipped cream-inspired frosting, reminiscent of the traditional shortcake topping. With juicy chunks of fresh strawberries in the batter and a festive Peep marshmallow chick on top, these cupcakes are a sweet and light dessert perfect for celebrating Easter.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- 1 cup fresh strawberries, diced
- 12 Peeps marshmallow chicks (pastel colors)
For the Whipped Cream Frosting
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- ½ cup fresh strawberries, sliced (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
- Gently fold in the diced strawberries, being careful not to overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- For the frosting, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
- Frost the cooled cupcakes with the whipped cream frosting and garnish with sliced strawberries and a Peep marshmallow chick on top.
Strawberry Shortcake Easter Peep Cupcakes are a light and fresh treat that perfectly captures the essence of spring. The sweet, strawberry-infused cupcakes paired with fluffy whipped cream frosting create a delightful combination. The fresh strawberries add a juicy burst of flavor, while the Peeps marshmallow chicks provide a festive touch for the holiday. These cupcakes are a fantastic way to enjoy the flavors of strawberry shortcake in a fun, Easter-friendly form.
Carrot Cake Easter Peep Cupcakes with Cream Cheese Frosting
Carrot Cake Easter Peep Cupcakes are a festive, flavorful treat that combine the richness of carrot cake with the sweetness of Easter marshmallow Peeps. The cupcakes are moist, spiced with cinnamon and nutmeg, and filled with finely grated carrots for a classic carrot cake flavor. Topped with creamy cream cheese frosting and a Peep marshmallow chick, these cupcakes make for a perfect Easter dessert that’s both delicious and fun.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups grated carrots
- 12 Peeps marshmallow chicks (pastel colors)
For the Cream Cheese Frosting
- 8 oz cream cheese, at room temperature
- ½ cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, combine the oil, sugar, eggs, and vanilla extract, beating until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots until evenly distributed.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- For the cream cheese frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, and continue beating until fluffy.
- Frost the cooled cupcakes with the cream cheese frosting and top each with a Peep marshmallow chick for a festive Easter touch.
Carrot Cake Easter Peep Cupcakes are a delicious and indulgent treat that combines the beloved flavors of carrot cake with the fun and festive nature of Easter. The moist and spiced cupcakes pair perfectly with the rich, tangy cream cheese frosting, making each bite a delightful experience. The Peeps marshmallow chicks add a playful and colorful touch to these already stunning cupcakes, making them an excellent choice for any Easter celebration. These cupcakes are sure to be a hit with both adults and children alike.
Chocolate Mint Easter Peep Cupcakes
Chocolate Mint Easter Peep Cupcakes are a decadent treat with a cool minty twist. The rich, chocolate cupcakes are complemented by a refreshing mint frosting, making them a perfect choice for chocolate and mint lovers. Topped with a festive Peep marshmallow chick and a drizzle of chocolate ganache, these cupcakes are as delicious as they are eye-catching. The combination of chocolate and mint makes them a great addition to any Easter dessert table.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup cocoa powder
- ½ cup whole milk
- 12 Peeps marshmallow chicks (pastel colors)
For the Mint Buttercream
- 1 cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp peppermint extract
- Green food coloring (optional)
For the Chocolate Ganache
- 4 oz semi-sweet chocolate
- ½ cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- For the mint buttercream, beat the butter until creamy. Gradually add the powdered sugar, heavy cream, peppermint extract, and green food coloring, if desired. Beat until smooth and fluffy.
- For the ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour the hot cream over the chocolate and stir until smooth.
- Frost the cooled cupcakes with the mint buttercream and drizzle with chocolate ganache. Top each cupcake with a Peep marshmallow chick.
Chocolate Mint Easter Peep Cupcakes are an indulgent treat that perfectly balances rich chocolate with refreshing mint. The mint buttercream provides a creamy, cool contrast to the dense, chocolatey cupcakes, while the chocolate ganache drizzle adds an extra layer of decadence. The colorful Peeps marshmallow chicks bring a fun and festive vibe to these delicious cupcakes, making them a great choice for Easter or any springtime gathering. These cupcakes are sure to be a favorite among chocolate and mint lovers.
Lemon Blueberry Easter Peep Cupcakes
Lemon Blueberry Easter Peep Cupcakes are a burst of spring in every bite. With a zesty lemon flavor and juicy blueberries baked right into the cupcakes, they bring the perfect balance of tangy and sweet. Topped with a light lemon buttercream and adorned with a pastel-colored Peep marshmallow chick, these cupcakes are as vibrant as they are delicious. They make for a fresh and fruity addition to your Easter dessert spread, offering a refreshing alternative to the heavier, traditional treats.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 tbsp fresh lemon juice
- ½ cup whole milk
- 1 cup fresh blueberries
- 12 Peeps marshmallow chicks (pastel colors)
For the Lemon Buttercream Frosting
- 1 cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 1 tbsp fresh lemon juice
- Zest of 1 lemon
- 1-2 tbsp heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
- Gently fold in the fresh blueberries, being careful not to break them.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- For the lemon buttercream, beat the butter until smooth and creamy. Gradually add the powdered sugar, lemon juice, and lemon zest, continuing to beat until fluffy. If needed, add heavy cream to achieve a smooth, spreadable consistency.
- Frost the cooled cupcakes with the lemon buttercream and top with a Peep marshmallow chick.
Lemon Blueberry Easter Peep Cupcakes bring a refreshing burst of citrusy goodness with the perfect balance of sweetness and tang. The light and airy lemon buttercream pairs beautifully with the slightly tart blueberries, creating a cupcake that’s vibrant and flavorful. The pastel Peeps marshmallow chicks add a playful and festive touch to the top, making these cupcakes perfect for celebrating Easter. These cupcakes are an ideal treat for those looking for a lighter, fruity option that still feels indulgent.
Coconut Cream Easter Peep Cupcakes
Coconut Cream Easter Peep Cupcakes are a tropical-inspired treat that transports you straight to an island paradise. These cupcakes feature a coconut-infused cake base, topped with a fluffy coconut cream frosting. The delicate sweetness of coconut pairs perfectly with the creamy frosting, while the Peeps marshmallow chicks provide a pop of color and whimsy. These cupcakes are an ideal choice for anyone who loves coconut or is looking to add a tropical flair to their Easter celebration.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract
- ½ cup coconut milk
- 1 cup shredded coconut
- 12 Peeps marshmallow chicks (pastel colors)
For the Coconut Cream Frosting
- 1 cup unsalted butter, at room temperature
- 3 cups powdered sugar
- 2 tbsp coconut milk
- 1 tsp coconut extract
- 1 cup shredded coconut (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and coconut extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, until just combined.
- Gently fold in the shredded coconut.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- For the coconut cream frosting, beat the butter until smooth and creamy. Gradually add the powdered sugar, coconut milk, and coconut extract, beating until fluffy.
- Frost the cooled cupcakes with the coconut cream frosting, then garnish with shredded coconut and top each with a Peep marshmallow chick.
Coconut Cream Easter Peep Cupcakes are a decadent tropical-inspired dessert that’s perfect for Easter celebrations. The coconut-infused cupcakes offer a soft and moist texture, while the coconut cream frosting adds a rich, creamy finish. Topped with toasted shredded coconut and a colorful Peep marshmallow chick, these cupcakes are a feast for the eyes as well as the taste buds. These cupcakes are perfect for coconut lovers and those who want to bring a refreshing tropical vibe to their holiday dessert table.
S’mores Easter Peep Cupcakes
S’mores Easter Peep Cupcakes are a fun, campfire-inspired treat that combines the flavors of graham cracker, chocolate, and toasted marshmallow into a cute and festive Easter dessert. The cupcake base features a rich chocolate cake with a hint of graham cracker crumbs, while the topping includes a fluffy marshmallow frosting and a Peeps marshmallow chick. These cupcakes offer the perfect mix of childhood nostalgia and holiday charm.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup cocoa powder
- ½ cup crushed graham crackers
- ½ cup whole milk
- 12 Peeps marshmallow chicks (pastel colors)
For the Marshmallow Frosting
- 1 cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 1 tsp vanilla extract
- ½ cup marshmallow fluff
- 1 tbsp milk
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, and crushed graham crackers. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- For the marshmallow frosting, beat the butter until creamy. Gradually add the powdered sugar, vanilla extract, and marshmallow fluff, continuing to beat until fluffy. Add milk as needed to achieve a spreadable consistency.
- Frost the cooled cupcakes with the marshmallow frosting, then top with a Peep marshmallow chick. Optional: toast the Peeps using a kitchen torch for an authentic s’mores experience!
S’mores Easter Peep Cupcakes are a delicious and creative way to enjoy the flavors of s’mores in a festive, Easter-friendly cupcake form. The combination of rich chocolate cake, graham cracker crunch, and fluffy marshmallow frosting gives you all the classic s’mores flavors with a seasonal twist. The toasted Peeps marshmallow chick on top adds an extra touch of fun, making these cupcakes perfect for both kids and adults. These cupcakes are ideal for bringing the cozy feeling of a campfire right to your Easter celebration.
Note: More recipes are coming soon!
