Lamb Cupcakes

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

A perfect spring project to create in the kitchen with family!



  • 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 


Serving Size
1 cupcake
18 g
  Saturated Fat
10 g
63 mg
260 mg
71 g
2 g

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.

Filed Under: Dessert, Easter

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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