Description

Celebrate spring with these delightful Easter Peep Cupcakes! These treats blend the rich flavors of yellow cake and buttercream frosting garnished with adorable peeps and chocolate eggs, making them the perfect sweet addition to your holiday festivities.

Ingredients

Scale

1 box yellow cake mix, 15¼-ounce
1 cup buttermilk
½ cup vegetable oil
4 eggs, large
2 teaspoons vanilla extract
1 cup unsalted butter, 2 sticks, at room temperature
4 cups powdered sugar
1 teaspoon vanilla extract
½ teaspoon kosher salt
3 tablespoons heavy cream
edible easter grass
24 peeps, chicks
48 mini chocolate robin eggs

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Instructions

Preheat your oven to 350°F and line a 24-cup muffin pan with paper liners.
In a large bowl, combine the yellow cake mix, buttermilk, vegetable oil, eggs, and 2 teaspoons of vanilla extract.
Mix until smooth and well combined, then pour the batter into the prepared muffin pan, filling each cup about two-thirds full.
Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool completely on a wire rack before frosting.
For the frosting, beat the butter until creamy, then gradually add powdered sugar, remaining vanilla extract, kosher salt, and heavy cream, mixing until smooth and fluffy.
Frost each cupcake generously with the buttercream and top with edible Easter grass, a peep, and mini chocolate robin eggs.

Notes

Make sure the butter is at room temperature for easier mixing.
Feel free to customize the decorations with other candies or sprinkles for a festive touch.
Store leftovers in an airtight container to maintain freshness.

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 35g
Sodium: 200mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 0g
Protein: 2g
Cholesterol: 55mg