Easter Lamb Cupcakes – a delicious recipe with cupcakes, vanilla frosting, marshmallows, black licorice laces, marshmallows, eyeballs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Frost each cupcake with an even layer of frosting using a spatula or a palette knife.
2
Watch Now", "Use a skewer to poke 2 holes in the top end of each marshmallow half for the ears. Poke 2 holes at the bottom of the front side for each of the nostrils.
3
Watch Now", "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. Stick the shorter licorice pieces into the marshmallows where you've poked holes for the nostrils. Stick 24 of the longer pieces into the marshmallows where you've poked holes for the ears. Attach 1 marshmallow head to each cupcake.", "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 stick in the remaining licorice pieces for the tails.
4
Watch Now", "Spread the backs of two candy eyeballs with a bit of frosting. Attach to the marshmallow, positioning above the nose. Repeat with remaining eyeballs.
5
Watch Now"]
522
kcal
Calories
1
g
Fat
102
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 12 unfrosted cupcakes, cooled, 1 (16 ounce) package prepared vanilla frosting, Lambs:, 6 large marshmallows, halved lengthwise, and more.
Yes, Easter Lamb Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
