Easter Lamb Cupcakes

Recipe Collection: Dessert

Easter Lamb Cupcakes are a whimsical addition to your holiday festivities, perfect for both kids and adults. With a vegetarian base, these American-style treats are gluten and dairy-free, making them suitable for various dietary needs. Each cupcake is sweet, fluffy, and topped with fluffy marshmallows, creating a fun and festive centerpiece for your Easter table.

The flavor profile is a delightful combination of vanilla and marshmallow, making them versatile for any spring celebration. These cupcakes are not only visually appealing but also easy to prepare, ensuring you can whip them up in no time.

Packed with fun and creativity, these cupcakes are a great way to engage with family and friends during the holiday. Plus, with EasyChef Pro, you can easily access this recipe and many more, complete with a convenient shopping list feature that helps you save on ingredients.

Get ready to impress your guests with these adorable Easter Lamb Cupcakes—perfect for your next gathering!

Overview

These adorable Easter Lamb Cupcakes are a delightful treat that double as charming table decorations. Quick and easy to make, they are sure to be a hit with both kids and adults at your Easter celebration.

Diet Type

Vegetarian

Allergies

Gluten, Dairy

Cuisine

American

Serving Size: 12

Cooking Time: 30 minutes

Ingredients

• 12 Whole cupcakes, packaged
• 16 Ounces (oz) vanilla frosting, packaged
• 6 Large marshmallows, divided
• 5 Whole black licorice laces, sliced
• 10.5 Ounces (oz) miniature marshmallows, packaged
• 24 Whole candy eyeballs, packaged

Steps

1. Frost each cupcake with an even layer of vanilla frosting using a spatula or palette knife.
2. Use a skewer to poke two holes in the top end of each marshmallow half for the ears and two holes at the bottom front side for the nostrils.
3. Slice 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 one 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 and attach them to the marshmallow, positioning them above the nose. Repeat with the remaining eyeballs.

Enjoy your delightful Easter Lamb Cupcakes!