Sheep Cupcakes

Adorable Sheep Cupcakes are the perfect spring or Easter cupcake for dessert! This easy cupcake recipe starts with boxed cake mix and uses a tub of vanilla frosting, marshmallows, black fondant icing and candy eyes to create an adorable sheep on top!

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With a cute little face like this, I’m not sure I’d be able to eat sheep cupcakes! Ok…just kidding, I totally would because I love a good cupcake, especially pumpkin cupcakes in the fall. But, I digress! These precious Easter sheep cupcakes are one of my favorite baked goods to make during the spring.

Fluffy marshmallows on top of a fluffy cupcake is just the most amazing combination. Plus, they’re literally the cutest thing ever and are just perfect for a centerpiece at your dessert table. You could even let kids decorate their own sheep cupcake for a fun craft and snack all-in-one!

Why You’ll Love Sheep Cupcakes

• These adorable creations look and taste like bakery quality baked goods, but for a fraction of the cost. A great way to save money and still have a perfect dessert.
• You can prep these in just 15 minutes. Every other step can be done while something else is happening and they come together quickly. So easy, a great last minute dessert!
• If you’re not great at baking from scratch, that’s ok. These are made from boxed cake mix and are so easy!

Ingredients for Sheep Cupcakes Recipe

• White cake mix – Dressing up simple cupcakes made from white cupcakes is my version of “work smarter, not harder!”
• Egg whites – Egg whites make these cupcakes super fluffy and also keep the yolk from tinting the cupcakes yellow.
• Vegetable oil – If you don’t have vegetable oil, you can use melted butter, canola oil, olive oil, or another neutral flavored oil.
• Vanilla white frosting – Feel free to make homemade frosting if you prefer, but the store-bought vanilla frosting will work wonderfully!
• Mini marshmallows – Mini marshmallow are what you will use to make the fluffy coat on each of your lamb cupcakes.
• Water – Use a bit of water to help bring together the cupcake batter.
• Black vanilla fondant icing – You’ll use black fondant to make the sheep face.
• Edible eyeballs – I like to keep a stock of edible eyeballs since I can use them in so many fun recipes like these cupcakes and reindeer Oreo pops.

How to Make Sheep Cupcakes

Combine the boxed vanilla cake mix, water, oil, and egg whites in a mixing bowl with hand mixer or stand mixer. Mix for 2 minutes, stopping to scrape the sides of the bowl as you go to ensure all ingredients are thoroughly incorporated.

Place paper liners into a clean cupcake tin and then fill each one about halfway with vanilla cupcake batter.

Bake the sheep cupcake bases for 18-22 minutes, or until they turn slightly golden brown on top. You can test them for doneness by inserting a toothpick into the center of one. If it comes out clean, they’re done!

Allow the cupcakes to cool for 10 minutes in the cupcake pan. Then, transfer them to a cooling rack and allow to completely cool.

While the cupcakes cool, begin working on the fondant face. Take a chunk of the fondant and roll it out on parchment paper or a nonstick baking mat until it is 1/4 inch thickness.

Use a small snowflake cookie cutter to make the sheep’s ears. Mold them and modify them into an ear shape. If you don’t have a cookie cutter, you can do this freehand. Dab an end of each ear with water and gently press them onto the head to secure.

Use dots of white frosting to secure the edible eyeballs onto the head of you sheep cupcakes. Then use your paring knife to make two small slit indentions as the sheep’s nose.

After your the vanilla cupcakes are completely cool, scoop frosting into a piping bag. Pipe the white frosting onto the tops of the vanilla cupcakes and then cover it with mini marshmallows to create a sheep fur look.

Place a dot of frosting onto the back of the sheep’s head and secure it onto the cupcake body. Repeat this process until you assemble each cupcake.

And that’s it! They’re ready to go.

How to Store Leftover Sheep Cupcakes

Store leftover lamb cupcakes on a platter, covered in plastic wrap, at room temperature for a few days. I do not recommend storing them in the fridge since the change in temperature will likely make them soggy. Keep in mind that the marshmallows may get a little soggy the longer the cupcakes sit.

Do I have to use white cake mix?

Not at all! If you would prefer a different flavor cupcake as the base of your sweet treat, go for it. I like the white color since a sheep’s coat is white, but it doesn’t have to be super realistic. Lemon cake mix, chocolate, strawberry, and any other favorite would work.

Such a fun Easter dessert and spring-time treat! Oh, and they’re just perfect for farm-themed birthday parties too!

More Cupcake Recipes You’ll Love!

• These candy-topped Easter Cupcakes are another must-bake treat during the Springtime.
• Grinch Cupcakes aren’t mean, but they are green! And they’re crazy delicious too.
• Make Ghost Cupcakes for a fun and spooky Halloween treat.
• Who needs pie when you can make Turkey Cupcakes for Thanksgiving!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

5 from 1 vote

Sheep Cupcakes

Cute and easy Sheep Cupcakes using store-bought ingredients!

Prep:10 minutes mins

Cook:20 minutes mins

Cooling Time:30 minutes mins

Total:1 hour hr

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24

cupcakes

Ingredients

• ▢ 15.25 ounces white cake mix
• ▢ 1 ¼ cup purified water
• ▢ ½ cup vegetable oil
• ▢ 4 egg whites
• ▢ 2 tubs white vanilla frosting (16 ounces each)
• ▢ 10 ounces mini marshmallows
• ▢ Black vanilla fondant icing
• ▢ 48 edible eyeballs

Instructions

• Preheat your oven to 350 degrees Fahrnheit. Prepare a cupcake pan with paper baking cups and set aside.
• In a large mixing bowl, use a hand or stand mixer to combine the cake mix, 1 ¼ cups purified water, ½ cup vegetable oil, and 4 egg whites. Mix for 2 minutes. Scrape down the sides of the mixing bowl.
• Fill each cupcake liner to the halfway point. Place them in the oven and bake for 18 – 22 minutes or until the tops just begin to brown. Remove them from the oven and allow the cupcakes to cool in the cupcake pan for 10 minutes. Once the pan is cool, remove the cupcakes and let them cool on a cooling rack until completely cool.
• While the cupcakes are baking and cooling, make the sheep’s face! Cut a chunk of black vanilla fondant and roll it to a ¼ inch thickness on a non-stick mat or parchment paper.
• Once you have rolled the fondant to desired thickness, use an oval cookie cutter to cut the sheep heads out. You can also cut them out freehand.
• Next, we used a small snowflake cookie cutter to make the sheep’s ears and modified their shape by cutting and molding. You can use a knife to freehand these cuts if you don’t have cookie cutters. Dab some water on the fondant and press the ears to secure them to the head.
• Use some extra white frosting as glue to affix the edible eyes. Finally, use a small knife to make 2 small slits for the sheep’s nose. Set the heads aside to dry.
• Once the cupcakes are cool, place your tub of white frosting in a piping bag and pipe the tops of the cupcakes. Add mini marshmallows to the frosting until all of the icing is covered. The marshmallows will stick to the frosting.
• Now let’s attach our sheep’s head! Place a dab of excess white frosting on the back of the sheep’s head and press them to the sheep’s body. Repeat until all the sheep have heads attached.

Tips

Store leftover lamb cupcakes on a platter, covered in plastic wrap, at room temperature for a few days. I do not recommend storing them in the fridge since the change in temperature will likely make them soggy. Keep in mind that the marshmallows may get a little soggy the longer the cupcakes sit.

Nutrition Information

Serving: 1cupcake, Calories: 108kcal (5%), Carbohydrates: 24g (8%), Protein: 1g (2%), Fat: 1g (2%), Saturated Fat: 0.4g (3%), Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.2g, Trans Fat: 0.1g, Sodium: 143mg (6%), Potassium: 20mg (1%), Fiber: 0.2g (1%), Sugar: 14g (16%), Calcium: 41mg (4%), Iron: 0.4mg (2%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.