Peep Cupcakes

 I wanted to share a cupcake recipe with a little twist in the form of a peep.  These are actually called Yeti Cupcakes, but I decided to add a peep and make them into Easter cupcakes.  This recipe is from the book Cupcakes Galore by Gail Wagman.  She has great recipes.  You can read about the Lemon Meringue Cupcakes I made from her book here.





Yeti Cupcakes

White Velvet Cupcake

2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon salt, plus a pinch for the egg whits

1/2 cup (1 stick) unsalted butter, room temperature

1 1/4 cups sugar

2/3 cup milk

1 teaspoon vanilla extract (you can use another flavoring if you wish)

3 egg whites

1 cup mini- marshmallows

-Preheat over to 350

-Mix flour, baking powder, and salt together, set aside

-Cream butter and sugar until light and fluffy.  Alternately add flour mixture and milk and beat until batter is smooth.  Add flavoring.

-Beat egg whites with a pinch of salt until stiff but not dry.  Gently fold into batter.  Fold in mini marshmallows.

-Spoon batter into cupcake papers, filling cups about 2/3 full.  Bake for 20-25 minutes.


2 egg whits

3/4 cup sugar

1/4 cup light corn syrup

Pinch of salt

1 teaspoon vanilla extract

1/2 cup sweetened shredded coconut

-In a large bowl, preferable the top of a double boiler, mix egg whites, sugar, corn syrup, and salt until combined.  Place the bowl over simmering water and whisk until the sugar dissolves and the mixture is hot.  This will take about 3 minutes.  Remove from heat and beat for 5-7 minutes until frosting is cool and stiff peaks form.  Beat in vanilla and delicately fold in the coconut by hand, if desired.  The frosting will be ready to spread.  Decorate frosted cupcakes to your taste.

Top with Peeps and enjoy.

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Cheers and have a wonderful Easter week-end!


  1. says

    These look darling! I don’t have any little ones at home any more but I think my hubby and me could take care of these! 🙂
    I wish you a blessed Easter.
    Shelia 😉