Easter Peep Cupcakes

Easter Peep Cupcakes 

Peeps make it so simple to create adorable Easter inspired cupcakes to serve! These cupcakes are not only adorable, but moist and scrumptious down to the last crumb! These Peep cupcakes are made with a homemade white cake, whipped frosting, and of course a topping to make it look like a bird’s nest. All that’s left is to top it with the Peep. Your kids will devour them! If you want to make some memories, tell your kiddos to roll up their sleeves and encourage them to help make these wonderfully scrumptious treats! 

Easter is one of my favorite holidays and I love creating fun desserts and treats for my family. Peeps are something we always got in our Easter baskets growing up as a kid so I am a bit nostalgic about them. I can’t go a year without buying some and incorporating them into fun desserts for my family.  Peep cupcakes are great for play dates, school parties, afternoon treats and a dessert to serve on Easter. 

5 Fun Facts About Peeps 

  1. 27 Hours To Make Peeps – Did you know back when Peeps were first being made it could take up to 27 hours to make them? They would make them with pastry tubes. Now it takes about six minutes to make a Peep!
  2. Yellow Chicks – The classic yellow chicks are one that has been around since the beginning and still is the most popular today! With all the different colors and shapes, people can’t resist the yellow chicks (except my husband)!
  3. 5.5 Million – This fact might wow you! On average, there are 5.5 million Peeps made each day! 
  4. Used to Have Wings – When Peeps were originally made, the first chicks had wings! Then two years later they decided to skip wings for a more modern look.
  5. Eyes Made of Wax – Strange enough, the Peeps eyes are made of non-toxic edible wax! This same wax can be found in some car waxes, other candies, and even shoe polishes.

Ingredients

 

  • 1 Vanilla Cupcake, recipe follows
  • About 1/3 cup White Fluff Frosting, recipe follows
  • Green Coconut Grass, recipe follows
  • 6 small candied malt balls (2 yellow, 2 pink, 2 white)
  • 1 yellow chick peep
  • White Airhead candy
Vanilla Cupcakes: 
  • 2 2/3 cups sugar
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
  • 2 large eggs
  • 2 large egg yolks
  • 2/3 cup milk
  • 2/3 cup water
  • 2 1/2 teaspoons pure vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 1/3 cups cake flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon fine salt

 

White Fluff Frosting: 
  • 1/4 cup whole milk
  • 2 teaspoons pure vanilla extract
  • 10 tablespoons unsalted butter, softened
  • 5 cups confectioners’ sugar
  • 1/2 cup marshmallow fluff
  • Pinch fine salt

Coconut Easter Grass for Cupcakes: 
  • 2 cups sweetened shredded coconut
  • 2 teaspoons liquid green food coloring

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Directions

Vanilla Cupcakes:

Preheat oven to 350 degrees.  While you are waiting on the oven to pre-heat, use this time to line two 12-cup cupcake tins with paper liners. Get creative. You can use Easter colors, prints or even just the “tin foil” look.  Put tins on a baking sheet. Set aside until later.

Beat sugar and butter together with a mixer until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks then Add the milk, water, and vanilla. Mix until combined.

Next you will want to whisk both of the flours, the baking powder, and the salt in a medium bowl. Add the dry ingredients together with your wet ingredients, in ½ batches, mixing well each time, scraping batter off the sides of the bowl as needed after each addition. Blend until the batter is very smooth which takes about 2 minutes.

Pour the batter into the prepared cup evenly, filling them ½ to 3/4 of the way full. Bake until the cake tops are golden, 18 to 25 minutes.

White Frosting:

Whisk the milk and vanilla extract together in a small bowl.

Next be careful to slowly beat the butter and sugar, in another medium bowl, with a mixer until combined well. Tip: you can raise the speed to high and mix until light and fluffy, about 6 to 7 minutes.

When you are mixing don’t forget to occasionally scrape the sides of the bowl with a rubber spatula. Add the marshmallow fluff and salt and then you will reduce the speed to low. Add the milk and vanilla mixture.  Tip: make sure that you scrape the bowl down, and mix until fully combined, otherwise it won’t work as well. Beat on high, briefly until fluffy, around 2 minutes. Now you can frost the cupcakes. 🙂

 

Coconut Easter Grass for Cupcakes:

Preheat oven to 250 degrees.  While you are waiting for the oven to pre-heat you will line a baking sheet with parchment paper.

Put coconut into a bowl. Add some green food coloring  the coconut drop by drop while stirring. You will do this  to combine until preferred grass color is reached. Tip: You can add a few tablespoons of water to the mixture and this will make it easier for the color to mix evenly.

Place coconut on the parchment paper ensuring that you have spread it out evenly.  Place in the oven until dry, about 10 to 15 minutes. Watch this carefully as it will brown easily!

Put it together:

Start by frosting a cupcake with your frosting mix.

Now the best way I found to get the grass on top is to just gently press the cup cake after frosting onto the grass mixture.

Place the egg candy on top of the grass.

Press the peep onto the grass centering it. You will want to take care that you are being careful or you could knock the grass and candy off in the process.

Ok!You are ready for the “broken egg” look now! To get the fence look you will take the airhead using kitchen scissors and cut it  into a 1/2 oval shape. Now make sure that you cut one side of the “egg” aka air head so that it has a cracked egg look to it.

Place egg next to your peep.

Don’t Forget To Print The Recipe For Later! 

Easter Peep Cupcakes

Ingredients

Vanilla Cupcakes

  • 2 2/3 cups sugar
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
  • 2 large eggs
  • 2 large egg yolks
  • 2/3 cup milk
  • 2/3 cup water
  • 2 1/2 teaspoons pure vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 1/3 cups cake flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon fine salt

White Fluff Frosting

  • 1/4 cup whole milk
  • 2 teaspoons pure vanilla extract
  • 10 tablespoons unsalted butter, softened
  • 5 cups confectioners' sugar
  • 1/2 cup marshmallow fluff
  • Pinch fine salt

Coconut Easter Grass for Cupcakes

  • 2 cups sweetened shredded coconut
  • 2 teaspoons liquid green food coloring

Misc for decoration

  • 6 small candied malt balls (2 yellow, 2 pink, 2 white) per cupcake
  • 1 yellow chick peep per cupcake
  • White Airhead candy per cupcake

Instructions

Vanilla Cupcakes

  1. Preheat oven to 350 degrees. While you are waiting on the oven to pre-heat, use this time to line two 12-cup cupcake tins with paper liners. Get creative. You can use Easter colors, prints or even just the "tin foil" look. Put tins on a baking sheet. Set aside until later.

  2. Beat sugar and butter together with a mixer until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks then Add the milk, water, and vanilla. Mix until combined.

  3. Next you will want to whisk both of the flours, the baking powder, and the salt in a medium bowl. Add the dry ingredients together with your wet ingredients, in ½ batches, mixing well each time, scraping batter off the sides of the bowl as needed after each addition. Blend until the batter is very smooth which takes about 2 minutes.

  4. Pour the batter into the prepared cup evenly, filling them ½ to 3/4 of the way full. Bake until the cake tops are golden, 18 to 25 minutes.

White Frosting

  1. Whisk the milk and vanilla extract together in a small bowl.

  2. Next be careful to slowly beat the butter and sugar, in another medium bowl, with a mixer until combined well. Tip: you can raise the speed to high and mix until light and fluffy, about 6 to 7 minutes.

  3. When you are mixing don't forget to occasionally scrape the sides of the bowl with a rubber spatula. Add the marshmallow fluff and salt and then you will reduce the speed to low. Add the milk and vanilla mixture. Tip: make sure that you scrape the bowl down, and mix until fully combined, otherwise it won't work as well. Beat on high, briefly until fluffy, around 2 minutes. Now you can frost the cupcakes. 🙂 

Coconut Easter Grass for Cupcakes

  1. Preheat oven to 250 degrees. While you are waiting for the oven to pre-heat you will line a baking sheet with parchment paper.

  2. Put coconut into a bowl. Add some green food coloring the coconut drop by drop while stirring. You will do this to combine until preferred grass color is reached. Tip: You can add a few tablespoons of water to the mixture and this will make it easier for the color to mix evenly.

Put it together

  1. Start by frosting a cupcake with your frosting mix.

  2. Now the best way I found to get the grass on top is to just gently press the cup cake after frosting onto the grass mixture.

  3. Place the egg candy on top of the grass.

  4. Press the peep onto the grass centering it. You will want to take care that you are being carful or you could knock the grass and candy off in the process. 

  5. Ok! You are ready for the "broken egg" look now! To get the fence look you will take the airhead using kitchen scissors and cut it into a 1/2 oval shape. Now make sure that you cut one side of the "egg" aka air head so that it has a cracked egg look to it. 

  6. Place egg next to your peep.

  7. Enjoy! 

 

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