Easter Lamb Cupcakes

These charming Easter Lamb Cupcakes are a whimsical addition to your holiday celebrations. With their fluffy marshmallow bodies and sweet candy eyes, these vegetarian treats are perfect for both kids and adults. Made in the American cuisine style, they are gluten and dairy-free, making them a fun option for various dietary needs.

The cupcakes feature a delightful combination of textures, from the soft frosting to the chewy licorice accents. They are versatile enough to serve as both a dessert and a festive centerpiece. Packed with sweetness, these cupcakes are sure to bring smiles to your Easter gathering.

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Recipe Collection: Dessert

Serving Size: 12

Cooking Time: 30 minutes

Overview

These adorable Easter Lamb Cupcakes are a delightful treat and make for charming table decorations. With a combination of fluffy marshmallows and sweet candy eyes, these cupcakes are as fun to make as they are to eat. Perfect for Easter celebrations, they are sure to be a hit with both kids and adults.

Diet Type

Vegetarian

Allergies

Gluten, Dairy

Cuisine

American

Ingredients

• 12 Unfrosted cupcakes, cooled
• 16 Ounces (oz) vanilla frosting, packaged
• 6 Large marshmallows, divided
• 5 Black licorice laces, cut
• 10.5 Ounces (oz) miniature marshmallows
• 24 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 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!