Lamb Cupcakes

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Ok, I admit it.  I am a sucker for “cute” and these cupcakes are just too cute.  Perfect for spring or your Easter gathering.   The decoration takes a little work, but sometimes “cute” is worth it!  Looks like the folks at Land O Lakes are suckers for cute, too!

Lamb Cupcakes

1 (18.25-ounce) package white cake mix
1 cup milk
1/2 cup Land O Lakes® Butter, softened
3 Land O Lakes® All-Natural Eggs
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 Land O Lakes® 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 or licorice nibs



Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.

Combine all cupcake ingredients except sprinkles in large bowl; beat on low speed until combined. Increase speed to medium; beat until well mixed. Stir in sprinkles.

Spoon batter evenly into muffin cups. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan; remove to wire cooling rack. Cool completely.

Combine 1 1/2 cups butter, powdered sugar and vanilla in large bowl. Beat on medium speed until creamy. Add marshmallow crème; continue beating until well mixed. Set aside.

To create lamb faces, flatten gumdrops to 1/4-inch thickness, using palm of hand. Poke holes into gumdrops for nostrils. Attach candy eyes and licorice pieces for ears, using frosting to adhere. Set aside.

Frost cupcakes, creating mound of frosting in 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.



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