In 1953 it took 27-hours to manually make a single Peep at the Rodda Candy Company. The iconic Easter candy, shaped like a chick, has come a long way since its humble beginnings. Nowadays the marshmallow treats are available in a variety of colors, flavors and shapes. You will hardly need an hour to incorporate this childhood favorite into a dozen delicious Easter-inspired carrot cupcakes.

If you’re dairy-free or looking for low-glycemic in your adult life, see the parentheses for easy substitutions and you can admire the decorations with fond memories of sugar.


Prep Time: 10 minutes
Cook Time: 15 minutes
Decorating Time: 10 minutes
Total Time: 50 minutes – 1 hour


For the cupcakes:
12 cupcake paper-liners
1 cup whole wheat pastry flour
½ cup unsweetened shredded coconut
1 teaspoon cinnamon
½ teaspoon baking soda
½ cup brown sugar (or coconut sugar for low-glycemic)
¼ cup raw honey
1/3 cup chopped walnuts
½ cup canola oil
½ cup crushed pineapple
2 teaspoons vanilla extract
2 eggs
1 cup shredded carrot


Photo by Kristine Mahan

For the frosting:

5 ounces softened cream cheese (or tofutti for dairy-free)
2 tablespoons softened salted butter (or earth balance for dairy-free)
¼ cup powdered sugar

For the decorations:
1 box Peeps marshmallow chicks
1 small package mini Cadbury Eggs 
¼ cup unsweetened shredded coconut
1 drop green food dye
½ teaspoon water
Nonpareil sprinkles


Photo by Kristine Mahan


1.  Preheat Oven to 350°F and line a cupcake pan with 12 liners. In a medium bowl, combine all dry ingredients for cupcake mix.


Photo by Kristine Mahan

2.  Add wet ingredients, mix to combine.


Photo by Kristine Mahan

3.  Scoop 2 tablespoons of batter into each paper cup.


Photo by Kristine Mahan

4. Bake for 15-17 minutes.


Photo by Kristine Mahan

5. Beat cream cheese and butter with a electric mixer until fluffy.  Then, add powdered sugar and mix until smooth.


Photo by Kristine Mahan

6.  In a small bowl (using a fork for optimal fluff) combine: coconut, water and one drop of green food dye.


Photo by Kristine Mahan

7.  Once cupcakes are cool, frost. Dip frosted cupcakes carefully into your coconut “grass.”


Photo by Kristine Mahan

8.  Top with Peep and/or mini Cadbury Eggs. Sprinkle at your discretion. To get the Peep to stick to the coconut “grass,” dab a bit of extra frosting on its underside.


Photo by Kristine Mahan

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