*This post is sponsored by Walmart. Thank you for supporting the companies that support this site!
Easter is one of my favorite holidays and I love crafting, decorating, and especially the eating for this holiday. Longtime readers know that I have a love affair with Peeps that have included a wreath made out of Peeps and I have even found a way to make Peep Martinis that taste divine. Let’s just continue the mad love affair with Peeps and make a hilarious Easter surprise cupcake for your kids!
Supplies:
1 box gluten-free cake yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup assorted mini candy-coated chocolate candies, jimmies or confetti candy sprinkles
¾ cup sugar
1 teaspoon vanilla extract
¼ cup boiling water
¼ teaspoon cream of tartar
3 unbeaten egg whites
12 Peeps (any color)
Melon Baller
Directions
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 12 regular-size muffin tins.
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.
Using melon baller, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 heaping teaspoonful candies.
Mix sugar, cream of tartar, vanilla and egg whites in your stand mixer bowl. Add boiling water. Beat on high until the mixture forms peaks, which should be just about seven minutes. Spoon or pipe frosting on top of the cupcaks and finish with sprinkles and a Peep on top.
Don’t you hate it when your Peeps lay their eggs in your cupcakes? Ha! What a funny surprise for you kids and a fun food craft to do together as a family! I hope you love this idea and remember that you can pick up all the supplies at your local Walmart store! Happy Easter, everyone!
Easter Surprise Peeps Cupcakes
Prep time:
Cook time:
Total time:
Serves: 12
A fun Easter surprise cupcake that you just so happens to be gluten-free. Fill it with your favorite egg candy and top with a marshmallow Peep!
- 1 box gluten-free cake yellow cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 1 cup assorted mini candy-coated chocolate candies, jimmies or confetti candy sprinkles
- ¾ cup sugar
- 1 teaspoon vanilla extract
- ¼ cup boiling water
- ¼ teaspoon cream of tartar
- 3 unbeaten egg whites
- 12 Peeps (any color)
- Melon Baller
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 12 regular-size muffin tins.
- 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.
- Using melon baller, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 heaping teaspoonful candies.
- Mix sugar, cream of tartar, vanilla and egg whites in your stand mixer bowl. Add boiling water. Beat on high until the mixture forms peaks, which should be just about seven minutes. Spoon or pipe frosting on top of the cupcakes and finish with sprinkles and a Peep on top.
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