Lamb Cupcakes
A perfect spring project to create in the kitchen with family!
Make This Recipe
Ingredients
CUPCAKES
- 1 (15.25- to 16.5-ounce) package white cake mix
- 1 cup milk
- 12 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
FROSTING
- 1 12 cups butter, softened
- 2 cups powdered sugar
- 2 teaspoons vanilla
- 2 (7-ounce) jars marshmallow crème
DECORATIONS
- 1 (10.5-ounce) package miniature marshmallows
- 24 black gumdrops
- Decorator candy eyes
- Licorice pieces
Preparation
- 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.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| 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 |