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1
Heat oven to 350F.
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2
Place paper baking cups into 24 muffin pan cups; set aside.
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3
Combine all cupcake ingredients except sprinkles in bowl; beat on low speed until combined.
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4
Beat at medium speed until well mixed.
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5
Stir in sprinkles.
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6
Divide batter evenly among paper liners.
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7
Bake 18-22 minutes or until toothpick inserted in center comes out clean.
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8
Cool 5 minutes in pan; remove to cooling rack.
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9
Cool completely.
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10
Combine 1 1/2 cups butter, powdered sugar and vanilla in bowl.
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11
Beat on medium speed until creamy.
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12
Add marshmallow creme; continue beating until well mixed.
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13
Set aside.
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14
Lamb Cupcakes: Create lamb faces by, flattening black gumdrops to 1/4-inch thickness, using palm of hand.
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15
Poke holes into gumdrops for nostrils.
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16
Attach candy eyes and licorice pieces for ears, using frosting to adhere.
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17
Set aside.
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18
Frost cupcakes, creating mound of frosting in center.
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19
Attach 1 lamb face on front 1/3 of each cupcake.
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20
Place miniature marshmallows onto cupcakes, pressing into frosting to adhere.
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21
Attach licorice pieces or licorice nibs for tails.
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22
Flower Cupcakes: Decorate lollipops as flowers.
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23
Slice colorful gumdrops and attach onto lollipop using frosting as shown.
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24
Frost cupcakes, creating mound of frosting on top of each cupcake.
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25
Roll frosted cupcake tops in green sprinkles, jimmies, decorator sugar and/or edible glitter.
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26
Shape leaves out of green taffy candy.
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27
Wrap green taffy candy around stem of lollipop; push stem into cupcake.
