Peep your new favorite dessert! Spring desserts don’t get much cuter than this Marshmallow Peep Mug Cake! With bright lemon flavor, a hint of coconut, and a melty marshmallow Peep on top, this single-serving treat is the perfect way to celebrate Easter. It’s soft, sweet, and ready in just minutes—because who wants to wait when there’s cake involved?
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Easter Mug Cake with Marshmallow Peeps
Marshmallow Peeps and migrating birds.
What do these things have in common?
They are both signs of spring!
As soon as I spot those chubby buddies in the grocery store, I get excited for gardening and bike rides, and Easter egg hunts.
(She writes this during a freak snowstorm in almost-April).
I love creating mug cakes for each occasion or holiday.
We already have this Halloween eyeball mug cake, and this pink and chocolatey Valentine’s mug cake.
Now we can add a sweet lemon-and-coconut-flavored Easter treat!
Marshmallow Peep Mug Cake Ingredients
This spring mug cake has all the bright flavors – lemon juice, lemon zest, flaked coconut, topped with a sweet Peep for cute factor (and gooey marshmallow deliciousness).
Here’s what you need:
all-purpose flour (or gluten-free all-purpose flour mix)
granulated sugar any kind: white, brown, coconut, erythritol or monk fruit for sugar-free (but you’ll be hard-pressed to find a sugar-free Peep)
baking powder
oil or melted butter or coconut oil (I used olive oil; any oil works)
any kind of milk you like
lemon zest and juice
1 big Marshmallow Peep
shredded coconut
For the Marshmallow Peep, the chick is preferred because the yellow goes with this lemon-flavored mug cake.
But the bunny is more than acceptable.
Let’s make this!
Marshmallow Peep Easter Mug Cake
For a fun Easter treat, bring out the peeps! This marshmallow peep mug cake is perfect for Easter or spring with its flavors of lemon and coconut!
Ingredients
- 4 tbsp all-purpose flour (or gluten-free all-purpose flour mix)
- 2 tbsp sugar any kind: white, brown, coconut, erythritol or monk fruit for sugar-free
- ½ tsp baking powder
- 1 tbsp oil or melted butter I used olive oil, any oil works
- 2 tbsp milk any kind
- Zest from ½ lemon
- 1 tbsp lemon juice
- 1 big Marshmallow Peep
- 1 tablespoon shredded coconut
- optional toppings: whipped cream, coconut whipped cream, more shredded coconut
Instructions
1.Mix the flour, sugar, baking powder, and shredded coconut in a small bowl.
2.Using a fine grater or zester, grate the peel of half a lemon right over the bowl.
3.Measure out oil (or melted butter/melted vegan butter/melted coconut oil), milk, and 1 tablespoon lemon juice; pour into dry ingredients.
4.Stir until all mixed together.
5.Pour the batter into a sprayed microwave-safe mug or ramekin.
6.Microwave on high for 1 minute; if not fully cooked, add 15 second increments until a toothpick comes out clean.
7.Top with a Peep, shredded coconut, and whipped cream, or just a Peep and dig in!
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