Peeps Cupcakes are the perfect Easter treat if you’re looking for something quick and easy to make before the spring holiday. Upgraded box mix cupcakes are frosted with a silky homemade buttercream and transformed into the cutest little festive cupcakes in only 30 minutes. Take this recipe as a sign to go out and buy more Easter candy so you can make these ASAP!
Reasons You’ll Love This
Peeps – I don’t want to hear a ‘peep’ from you if you don’t like Peeps. Even if those fluffy, sugary, marshmallow treats aren’t your thing, you absolutely cannot deny how adorable these cupcakes are!
Kid Friendly – Not only is this recipe ideal for kids to have on Easter, but they’re also really easy for kids to make and decorate.
Spring Colors – These cupcakes are picture-perfect and will look fantastic on the dessert table at your Easter get together.
Box Mix Lovers – This recipe uses a box cake mix, but with a few extra ingredients so they taste like they came straight out of a bakery.
Easy “Peepsy” – 30 minutes, and a few baking ingredients you probably already have is all it takes before these fantastic cupcakes end up in hungry hands.
In case the Easter Bunny forgot to hide the eggs on Easter morning, these cupcakes can make a perfect last minute distraction. They can be whipped up super fast, and not to mention they’re absolutely darling.
Let’s discuss how to make Peeps Cupcakes, as well as the ingredients that are needed. Please take note that below you will find discussion, expert tips, and answers to frequently asked questions about this recipe to help you recreate it in your kitchen. If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page.
- Cake Mix – You can use any flavor of a standard sized box cake mix. Do NOT follow the instructions on the back of the box. You’ll be adding a few extra ingredients to the batter.
- Flour – All purpose flour is best for this recipe.
- Sugar – Since you’re adding more flour to the batter you’ll also want to add more sugar. Use white granulated sugar.
- Sour Cream – Trust me on this one, this will make your cake batter SO moist, you’ll feel like you’re dreaming when you take a bite.
- Butter – Highly recommend using unsalted, softened butter since this will be used as the base for a buttercream frosting.
- Powdered Sugar – Powdered sugar is the best sugar choice for a frosting.
- Whipping Cream – When you whip your frosting, this will give it a light and fluffy texture that is unmatched! You can also use heavy cream, half and half, or milk if that’s all you have on hand.
- Food Coloring – Use whatever color you’d like and however much you like. The more food coloring you put in, the brighter the color will turn out.
- Cupcake Toppings – For this recipe, these cupcakes were decorated with marshmallow bunny peeps, but you can use whatever shape or animal you like. These are also topped with some spring colored sprinkles and candy eggs which can be substituted for jelly beans.
Step By Step Instructions
- Begin by preheating your oven to 325°F. Grab some cupcake tins and add cupcake liners to the tins. You’ll need about 24. Next, grab a large mixing bowl. To the bowl, add the dry cake mix, flour, sugar and mix it together until combined.
- To the same bowl, add water, eggs, vanilla extract and sour cream. Using a hand or stand mixer, beat the ingredients together for about 2 minutes until combined.
- Scoop the cupcake batter evenly into each cupcake liner. The batter should fill each liner until they are about ⅔ of the way full.
- Place the cupcakes in the oven and let them bake for about 15-20 minutes or until they’re done. You can test doneness by tapping on the center of the cupcakes to see if it springs back, or if a toothpick comes out clean when inserted into the center of a cupcake. Transfer the cupcakes to a cooling rack and let it cool completely while you start on the frosting.
- Grab a large mixing bowl and add the butter. Using a hand or stand mixer, beat the butter until it is light and fluffy. Add the powdered sugar, and salt and continue to beat it together until combined. Next, add vanilla extract and heavy whipping cream. Beat that again until you get the fluffy consistency you’re looking for. Add a few drops of food coloring to reach your desired color and beat it together one more time to combine.
- Once the cupcakes have cooled completely, frost the tops of the cupcakes, then add your Peeps and easter candy. Serve and enjoy!
Tips and Advice
Storage – You can store these cupcakes covered at room temperature for 2-3 days or in the fridge for 3-4 days.
Equipment – For this recipe, you’ll need 1-2 regular size cupcake tins, a few mixing bowls, an electric hand or stand mixer, a cooling rack, a piping bag and tip, as well as measuring cups and spoons.
Make Ahead – You can bake these cupcakes, whip up some frosting ahead of time, and store them separately from each other until you’re ready to decorate. Store the cupcakes covered at room temperature, and the frosting covered in the fridge for about 2 days. When you’re ready to decorate, let the frosting sit out from the fridge for 15-30 minutes before scooping it into a piping bag.
It’s all in the decoration! Using a piping bag with a tip that you’re comfortable using is the best way to frost a cupcake. Try to frost the cupcake in one fluid motion, it’s best not to pause in the middle of frosting the cupcake if you can help it. Regardless, the giant Peep in the middle of the cupcake should help cover any mistakes you may make.
There are a lot of little things you can do to ensure your cupcakes come out good. The sour cream in the batter will make the final product nice and moist. Be sure to not over mix the batter, otherwise your cupcakes will come out too dense. Don’t over bake the cupcakes. They shouldn’t be dark around the edges or else they’ll taste very dry.
More Recipes To Try
Nothing screams spring like colorful, flavorful cupcakes! Try out a few more of these bright, sweet confections that are sure to bring some light to your life.
- Coconut Cupcakes
- Strawberry Lemon Cupcakes
- Lemon Cupcake Recipe
- Pineapple Upside Down Cupcakes
- Strawberry Cupcakes
- Funfetti Cupcakes
- Pink Velvet Cupcakes
- 15 ounce cake mix standard size box cake mix, any flavor, use dry mix, do not follow directions on the box
- 1 cup sugar
- 1 cup all purpose flour
- 1 cup water
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup butter softened
- 3 1/2 cups powdered sugar
- 2 teaspoon vanilla extract
- 1 tsp whipping cream you can also use heavy cream, milk or half and half
- pinch of salt
- food coloring any color you like, use as many drops as is needed to create your desired shade
- Marshmallow Peeps
- Candy eggs or jelly beans
- Heat oven to 325 degrees F. Line cupcake pans with 24 cupcake liners.
- In a large mixing bowl, combine dry cake mix, sugar and flour. Mix to combine. Add in water, eggs, vanilla extract and sour cream to the dry ingredients and mix well using an electric mixer. Mix for approximately two minutes.
- Scoop cupcake batter into cupcake liners. Batter should fill the cupcake liners about 2/3 of the way full.
- Place cupcakes in oven to bake for 15-20 minutes or until center springs back when lightly touched and a toothpick inserted into the center comes out clean. Allow to cool completely on cooling racks.
- In a mixing bowl, beat butter until light and fluffy. Mix in sugar and salt, blending well. Add in vanilla extract and whipping cream, and mix on medium for approximately two minutes. Add coloring to desired shade and mix to combine. Frost cooled cupcakes and top with Peeps, sprinkles and candies as desired.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.