Lamb Cupcakes

Lamb Cupcakes
Prep Time
20 min
Cook Time
20 min
24 cupcakes

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.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1 cupcake
Calories 450
Fat 18 g
Saturated Fat 10 g
Cholesterol 63 mg
Sodium 260 mg
Carbohydrates 71 g
Protein 2 g