Easter Lamb Cupcakes

Recipe Collection: Dessert

Easter Lamb Cupcakes bring joy to your holiday table with these charming, vegetarian-friendly treats. Perfect for springtime festivities, these American-style cupcakes are gluten and dairy-free, making them a festive option for everyone. Each cupcake is topped with fluffy vanilla frosting and decorated with playful marshmallow lambs, creating a sweet, whimsical centerpiece for your celebrations.

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Overview

These adorable Easter Lamb Cupcakes are perfect for holiday celebrations. Quick and easy to decorate, they make delightful placemat decorations that everyone will love.

Diet Type

Vegetarian

Allergies

Gluten, Dairy

Cuisine

American

Serving Size: 12

Cooking Time: 30 minutes

Ingredients

• 12 Whole unfrosted cupcakes, cooled
• 16 Ounces (oz) prepared vanilla frosting
• 6 Large marshmallows, halved
• 5 Whole black licorice laces
• 10.5 Ounces (oz) miniature marshmallows
• 24 Whole candy eyeballs

Steps

1. Frost each cupcake with an even layer of vanilla frosting using a spatula or palette knife.
2. Use a skewer to poke 2 holes in the top end of each marshmallow half for the ears and 2 holes at the bottom front side for the nostrils.
3. Cut the black licorice laces into short lengths: 24 small pieces for the nostrils and thirty-six 1/3-inch lengths for the ears and tails. Insert the shorter licorice pieces into the marshmallows where you've poked holes for the nostrils. Insert 24 of the longer pieces into the marshmallows where you've poked holes for the ears. Attach 1 marshmallow head to each cupcake.
4. Cover the cupcakes with mini marshmallows, sticking them to the frosting flat-side down. Leave space on the opposite side of the head to attach the tail. Poke a hole there using a skewer, then insert the remaining licorice pieces for the tails.
5. Spread a bit of frosting on the backs of two candy eyeballs. Attach them to the marshmallow, positioning above the nose. Repeat with the remaining eyeballs.

Enjoy your festive and charming Easter Lamb Cupcakes!