Little Lamb Cupcake

Little Lamb Cupcake
35 min
25 min
24 servings

Vanilla cupcakes dressing up in mini-marshmallows to look like a little lamb.



vanilla cupcake, taken out of the paper, recipe follows
About 1 cup White Fluff Frosting, recipe follows
large marshmallow
white candy eyes
purple jujube candy
1 ¼
inch and 1 2-inch piece of black string licorice
mini marshmallows
purple and 2 pink jelly beans

Vanilla Cupcakes

2 ⅔
cups sugar
cup (2 sticks) unsalted butter, cut into 1-inch pieces
large eggs
large egg yolks
cup milk
cup water
2 ½
tsp pure vanilla extract
2 ⅔
cups all purpose flour
1 ⅓
cups cake flour
tsp baking powder
tsp fine salt

Fluff Frosting

cup whole milk
tsp pure vanilla extract
Tbsp unsalted butter, softened
cups confectioners' sugar
cup marshmallow fluff
Pinch fine salt


Step 1

Frost 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.

Step 2

Preheat oven to 350ºF. 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.

Step 3

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

Step 4

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.

Step 5

Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.

Step 6

Whisk the milk and vanilla extract together in a small bowl.

Step 7

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 to 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 to 2 minutes. Use immediately.

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