Little Lamb Cupcakes

Food Network


For the cupcake

  • 2 2/3 Cups  sugar
  • 1 Cup  unsalted butter, cut into 1-inch pieces
  • large eggs
  • large egg yolks
  • 2/3 Cups  milk
  • 2/3 Cups  water
  • 2 1/2 Teaspoons  pure vanilla extract
  • 2 2/3 Cups  all-purpose flour
  • 1 1/3 Cup  cake flour
  • 4 Teaspoons  baking powder
  • 1/2 Teaspoon  fine salt

For 1 little lamb cupcake

  • 3/4 Cups  White Fluff Frosting*
  • large marshmallow
  • white candy eyes
  • purple Jujube
  • One  3-inch piece of licorice, cut into one 1/4-inch piece and one 2-inch piece
  • 35  mini marshmallows
  • purple and 2 pink jelly beans

What if you could take a few of your favorite candies and make a festive Easter treat with them? This recipe shows you how, combining a simple cupcake recipe with marshmallows, Jujubes, and licorice to create adorable little lamb cupcakes. 


For the cupcake

Preheat oven to 350 degrees. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.

Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1-2 minutes. Add the eggs and yolks, 1 at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.

Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.

Evenly pour the batter into the prepared cups, filling them ¾ of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18-25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.

For 1 little lamb cupcake

To make the frosting, whisk the milk and vanilla extract together in a small bowl. Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5-7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1-2 minutes. This makes about 4 cups of frosting. Use immediately.

Use about ¾ cup of the frosting to frost a cupcake. Place the large marshmallow in the center. Lightly frost candy eyes and press onto the marshmallow. Frost the back of the Jujube candy and put below eyes to for a nose. Frost the short piece of licorice lightly and press underneath the nose to make the mouth. Press mini-marshmallows all around the cupcakes and the face to make the lambs coat. Frost the tips of the pink jelly beans to make ears. Stick the purple jelly beans in the front and back of the cupcake for feet. Curl the long piece of licorice and press into frosting to make the lamb's tail.


Calories per serving:

285 calories

Dietary restrictions:

Low Sodium Low Potassium, Kidney Friendly, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 241g 370%
  • Carbs 1,102g 367%
  • Saturated 132g 659%
  • Fiber 12g 49%
  • Trans 7g
  • Sugars 679g
  • Monounsaturated 65g
  • Polyunsaturated 26g
  • Protein 75g 150%
  • Cholesterol 1,245mg 415%
  • Sodium 3,268mg 136%
  • Calcium 1,787mg 179%
  • Magnesium 149mg 37%
  • Potassium 1,080mg 31%
  • Iron 34mg 190%
  • Zinc 7mg 44%
  • Phosphorus 2,894mg 413%
  • Vitamin A 1,917µg 213%
  • Thiamin (B1) 4mg 296%
  • Riboflavin (B2) 4mg 237%
  • Niacin (B3) 33mg 164%
  • Vitamin B6 1mg 28%
  • Folic Acid (B9) 1,072µg 268%
  • Vitamin B12 3µg 45%
  • Vitamin D 9µg 2%
  • Vitamin E 11mg 54%
  • Vitamin K 40µg 51%
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