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Eggland’s Best Announces “America’s Best Family Recipe” Contest 2020
A perfect spring project to create in the kitchen with family!
Make This Recipe
- 1 (15.25- to 16.5-ounce) package white cake mix
- 1 cup milk
- 1/2 cup butter, softened
- 3 Eggland's Best Eggs (large)
- 2 tablespoons freshly squeezed orange juice
- 2 teaspoons freshly grated orange zest
- 1 (1.5-ounce) bottle flower-shaped cake sprinkles
- 1 1/2 cups butter, softened
- 2 cups powdered sugar
- 2 teaspoons vanilla
- 2 (7-ounce) jars marshmallow crème
- 1 (10.5-ounce) package miniature marshmallows
- 24 black gumdrops
- Decorator candy eyes
- Licorice pieces
Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
Combine all cupcake ingredients except sprinkles in a bowl; beat on low speed until combined.
Beat at medium speed until well mixed. Stir in sprinkles.
Spoon batter evenly into muffin cups.
Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes in pan; remove to cooling rack. Cool completely.
Combine 1 1/2 cups butter, powdered sugar, and vanilla in a bowl. Beat on medium speed until creamy.
Add marshmallow crème; continue beating until well mixed. Set aside.
Create lamb faces by using palm of hand to flatten gumdrops to 1/4-inch thickness.
Poke holes into gumdrops for nostrils.
Attach candy eyes and licorice pieces for ears, using frosting to adhere. Set aside.
Frost cupcakes, creating a mound of frosting in the center. Attach 1 lamb face on front 1/3 of each cupcake.
Place miniature marshmallows onto cupcakes, pressing into frosting to adhere.
Attach licorice pieces or licorice nibs for tails.
Information per Serving