Peter Rabbit Cupcakes

by Carly Cerniglia

Possibly the cutest cupcake for spring, these carrot cake cupcakes with chocolate bunnies and edible moss will put a smile on the face of anyone who tries one. Perfect for your Easter brunch tables or springtime bakes! The matcha moss pairs wonderfully with the sweet carrot cake and cream cheese frosting. 

Makes 10-12








For the cupcakes: 

½ cup vegetable oil

1 cup sugar

one egg

1 cup ground/shredded carrots*

½ cup crushed pineapple

¼ cup coconut flakes*

1 ¼ cup flour

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

¾ teaspoon cinnamon

½ teaspoon vanilla


For the moss:

¾ cup fresh cake or breadcrumbs

⅓ cup coconut flakes

2 tablespoons matcha

1 tablespoon ground flax


For the cream cheese frosting:

1 stick unsalted butter, softened

½ block cream cheese, softened

5 cups powdered sugar

1-4 tablespoons heavy cream, as needed

1 tablespoon vanilla


12 chocolate bunnies

*Grind in food processor until small pieces







Preheat an oven to 325 degrees. In a bowl, mix egg, sugar, cinnamon, oil, and pineapple. Add remaining ingredients and stir until just combined. Scoop into lined muffin tins, filling half to three-quarters full, as batter allows. Bake for 20 to 30 minutes or until the cake tester comes out clean. Let cool in the pan for a few minutes then transfer to a rack to cool completely. 


Place moss ingredients in a food processor and process until combined to desired texture. 


In a large bowl, cream butter and cream cheese. Add in vanilla. Slowly beat in powdered sugar, adding heavy cream as needed. Beat until light and fluffy. 


Frost cupcakes with frosting and dip into moss mixture. Do a second dip after a few minutes to build moss texture. Top with a chocolate bunny and enjoy! Keep refrigerated and then serve at room temperature.