Lamb Cupcakes!

My mother in law, Mary Jane, made these with Mia today – they are adorable! They were absolutely delicious (and I don’t really even like cupcakes!).  Thanks Grammy!!


1 (18.25-ounce) package white
1 cup milk
1/2 cup butter, softened
3 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 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 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.

Divide batter evenly among paper liners. 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.


  1. Angela K says:

    Oh man those are adorable!

  2. Kari says:

    Thanks Angela! Wish I could take credit, but it was my mother-in-law and 4 year old’s project.

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