Easter Lamb Cupcakes

These charming Easter Lamb Cupcakes are a whimsical addition to your holiday celebrations, featuring a sweet, fluffy vanilla base topped with creamy frosting. Perfect for vegetarians, this American-inspired treat is gluten and dairy-free, making it suitable for various dietary needs. The playful design, complete with marshmallow lambs and candy eyes, is sure to bring smiles to both kids and adults.

With a delightful flavor profile and versatile presentation, these cupcakes are ideal for Easter gatherings, birthday parties, or any festive occasion. Easily accessible through EasyChef Pro, you can find this recipe along with a convenient shopping list feature to ensure the best cost per serving.

Get ready to impress your guests with these adorable Easter Lamb Cupcakes!

Recipe Collection: Dessert

Serving Size: 12

Cooking Time: 30 minutes

Overview

These adorable Easter Lamb Cupcakes are perfect for adding a festive touch to your holiday table. Quick and easy to decorate, they are sure to be a hit with both kids and adults alike.

Diet Type

Vegetarian

Allergies

Gluten, Dairy

Cuisine

American

Ingredients

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

Instructions

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. 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 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!