Print

132
Save

92
Pinterest

61
Email

8
Facebook

16

PEEPS® Spring Cupcakes

Prep 30 min
Total 1 hr 25 min
Servings 24

These playful PEEPS® cupcakes add a touch of spring to your Easter celebrations or springtime garden parties! You'll be delighted to find an edible egg surprise inside. MORE+ LESS-

By Betty Crocker Kitchens

September 3, 2015

Ingredients

box Betty Crocker™ orange sherbet cupcake mix (or any other variety)

Water, vegetable oil and eggs called for on cake mix box

cup assorted mini jelly beans or candy-coated chocolate eggs

container Betty Crocker™ raspberry sherbet frosting (or any other variety)

package edible Easter grass

PEEPS® Orange Delight Marshmallow Chicks (or any other PEEPS® variety)

Steps

Hide Images

1

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2

Make cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Bake as directed on box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
3

Using melon baller, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 heaping teaspoonful jelly beans.
4

Using photo as a guide, frost cupcakes with frosting; add small amount of edible grass, and top each with marshmallow chick. Store loosely covered.

Expert Tips

Cupcakes can be made with any variety of PEEPS® marshmallows, cake mix and frosting as you wish. Food color, assorted sprinkles and candy can help customize your look.
Add a small amount of frosting to bottom of each PEEPS® chick to help stay on top of cupcake.
Want to add some fun to your cupcakes? Look for seasonal cupcake liners in the baking aisle or your local craft store.
Check out other PEEPS® inspired recipes!