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I love simple, fun, hand-decorated desserts for Easter – and there is nothing better than from-scratch Cupcakes, decorated with Peeps and Mini Eggs to really bring the Easter smiles!
I love these Peeps Cupcakes so much because they are so fun and adorable to decorate – just pipe a bit of icing on top to be “grass”, then add a peep and lots of Cadbury mini eggs!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of Contents
How to Make Peeps Cupcakes
We’re making these cupcakes from scratch – minus the Peeps and Cadbury Mini Eggs – so it might look like a lot of steps, but the perfect delicious cupcakes are worth the from-scratch effort!
If you want to save time, use a box mix or pre-baked cupcakes and skip to the decorating steps – you’ll have something home-made looking, without the extra fuss.
Peeps Cupcake Ingredients
To make this recipe, we will need the following ingredients:
Cupcake Base:
- 1 1/4 cups all-purpose flour (spooned and leveled): The structural base of your cupcake—provides body and softness when properly measured.
- 3/4 cup sugar: Adds sweetness and helps with moisture and browning.
- 2/3 cup milk: Adds moisture, helps blend ingredients smoothly, and keeps the crumb tender.
- 6 tablespoons salted butter, softened: Adds richness, flavor, and a moist texture. Salted butter also balances sweetness.
- 2 teaspoons vanilla extract: Brings warmth and depth of flavor; a classic in vanilla cupcake bases.
- 1 1/2 teaspoons baking powder: A leavening agent that makes the cupcakes rise and creates a fluffy texture.
- 1/4 teaspoon salt: Enhances all other flavors and balances the sweetness.
- 1 large egg: Provides structure, moisture, and helps emulsify the batter for a smooth consistency.
Icing:
- 3 cups powdered sugar: The base for a classic buttercream; gives sweetness and a smooth, creamy texture.
- 1 cup salted butter, softened: Creates a rich, fluffy frosting and balances sweetness with a touch of salt.
- 2 tablespoons milk: Loosens the frosting to a spreadable/pipeable consistency and adds creaminess.
- 1 teaspoon vanilla extract: Adds flavor depth to the buttercream and enhances the overall taste.
- Green gel food coloring: Tints the frosting to look like “grass” for the Easter theme—gel keeps it vibrant without thinning the icing.
Toppings:
- Easter egg candies: Adds crunchy texture, extra sweetness, and adorable decoration to mimic a springtime nest.
- Marshmallow Peeps: The festive star! Brings color, fun, and marshmallow sweetness. Iconic for Easter.
Peeps Cupcake Method
Once your ingredients are gathered, we will use the following process:
Prep
Preheat oven to 375F. Line a 12 count mu?n pan with liners, and spray with non stick spray.
Mix Dry Ingredients
In a medium sized bowl, combine the flour, baking powder and salt. Set aside.
Mix in Wet Ingredients
In a large bowl or stand mixer, beat the sugar and butter until light and flu?y.
Mix
Gradually add the dry ingredients to the wet ingredients and mix until combined. Be careful not to over-mix!
Bake Cupcakes
Fill the mu?n 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.
Cool Cupcakes
Remove from the oven and let completely cool on a cooling rack before piping the icing on them.
Make Frosting
While the cupcakes are cooling, beat the softened butter until pale and flu?y. Carefully add in the powdered sugar, vanilla and milk and mix until smooth.
Color Frosting
Add green food coloring until your desired color is reached.
Ice Cupcakes
Place In a ziplock bag or piping bag and pipe on completely cooled cupcakes.
Decorate with Peeps
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!
Tips and Tricks for Perfect Peeps Cupcakes
Spoon & Level Your Flour: Don’t scoop directly from the bag! Spoon flour into the measuring cup and level it off with a knife for light, fluffy cupcakes (not dense or dry).
Use Room Temperature Butter & Egg: Softened butter creams better with sugar for an airy batter. A room temp egg blends evenly and helps the batter hold structure.
Don’t Overmix the Batter: Mix just until the ingredients are combined. Overmixing can lead to tough, dense cupcakes instead of soft, springy ones.
Bake Until Just Done: Check with a toothpick—if it comes out clean or with a few crumbs, they’re ready! Overbaking dries them out quickly.
Use Gel Food Coloring for Vibrant Frosting: Gel gives rich color without watering down your buttercream. A little goes a long way!
Pipe Grass with a Star or Grass Tip: Use a piping bag with a grass tip (like Wilton #233) for realistic green “grass” frosting. No tip? A star tip or swirl works too!
Decorate Just Before Serving: Add Peeps and candy eggs right before serving so they stay perky and don’t get soggy or sticky from the frosting.
Get Creative with Peeps & Candies: Use different Peep shapes (chicks or bunnies), colors, and candy egg types to create fun variety—great for parties or kids’ activities.
Store Properly: Store cupcakes in an airtight container at room temp for 1–2 days, or refrigerate if making ahead. Let come to room temp before serving.
Make It a Kit! Want a fun Easter activity? Bake the cupcakes and prep the frosting, then let kids decorate their own with Peeps and candies!
FAQs
Yes! You can bake the cupcakes up to 2 days in advance. Store them in an airtight container at room temperature. Wait to frost and decorate until closer to serving time for the freshest look.
Absolutely! A box mix works great if you’re short on time. Just dress it up with homemade frosting and cute toppings for that special touch.
Use a grass piping tip (like Wilton #233) and tinted green buttercream. If you don’t have a grass tip, a star tip or even a plastic bag with the end snipped off can still create a fun effect!
They can get soft or slightly sticky if left on frosted cupcakes too long. For best results, add Peeps and candy decorations just before serving.
Yes! Chicks, bunnies, minis—all work. Mix and match colors and shapes for extra Easter fun.
No problem! You can skip the food coloring or use any color you like. Or top with shredded coconut tinted green with a drop of food coloring for a grassy effect.
Store frosted cupcakes in an airtight container at room temperature for 1–2 days or in the fridge for up to 4 days. Let chilled cupcakes sit at room temp before serving for the best texture.
What to Serve With Peeps Cupcakes
Peeps Cupcakes
Ingredients
For the cupcake:
- 1 ¼ cups all purpose flour, spooned and leveled
- ¾ cup sugar
- ⅔ cup milk
- 6 tablespoons salted butter, softened
- 2 teaspoons vanilla extract
- 1 ½ teaspoons baking powder
- ¼ 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
