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Lamb Cupcakes

No need to be sheepish when making lamb cupcakes. Betty Crocker® cake, frosting and candies make it super fun and easy.

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( 38 Ratings)

38 Ratings

5 Stars 53%

4 Stars 32%

3 Stars 11%

2 Stars

1 Stars

Member Reviews ( 5 )

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Prep Time 30 min
Total Time 1 hr 25 min
Servings 24

Ingredients

Cupcakes and Frosting

1: box Betty Crocker® SuperMoist® yellow or devil's food cake mix

: Water, vegetable oil and eggs called for on cake mix box

1: container Betty Crocker® Rich & Creamy vanilla frosting

: Betty Crocker® red gel food color

Decorations

24: red miniature candy-coated chocolate baking bits

48: brown miniature candy-coated chocolate baking bits

24: small white gumdrops, cut in half vertically

2: cups miniature marshmallows, cut in half crosswise

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Directions

1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2 Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
3 In small bowl, tint 1/4 cup of the frosting with red food color to make pink frosting; set aside. Frost cupcakes with white frosting. For muzzle, spread 1/2 teaspoon pink frosting in small circle on each cupcake; add red baking bit for nose. For eyes, add brown baking bits. For ears, add white gumdrop halves, cut sides down. Place marshmallow halves on face for wool. Store covered.

EXPERT TIPS

Expert Tips

If you have only one pan and a recipe calls for more cupcakes than your pan will make, just cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

An easy way to fill baking cups is to use an ice cream scoop. Use one that measures out about 1/4 cup batter if filling regular-size cups. Use one that measures out 1 heaping tablespoon batter if filling mini cups.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake (Cake and Frosting Only)

Calories: 220
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 2g, 2% Trans Fat 1g 1% ),
Cholesterol: 25mg; 25%;
Sodium: 180mg; 180%;
Total Carbohydrate: 35g; 35%
(Dietary Fiber 0g 0% Sugars 23g 23% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 2%;

Exchanges:

1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 5 Reviews View All

Posted 4/19/2011 5:11:57 PM REPORT ABUSE mollyporter said:

Rating:

Super cute results. I made these and the Easter chick cupcakes for the same kids. All kids wanted the lamb cupcakes first. I used 1/2 of a red hot for the mouth/nose but would not recommend if young children are going to eat them. Little ones did not like the heat and spit that part out! Will use mini M&Ms next time. Libby from Texas

This reply was: Helpful Inspiring

Posted 2/25/2011 2:51:09 PM REPORT ABUSE vfer11 said:

Rating:

I made the lamb cupcakes last Easter and they were a hit with my family. They couldn't believe how beautifully the lambs came out and how wonderful they tasted!

This reply was: Helpful Inspiring