Lamb Cupcakes

Lamb Cupcakes

Lamb Cupcakes


  • • 2 cups white sugar
  • • 1 cup butter, softened
  • • 4 eggs, beaten
  • • 1 tablespoon vanilla extract
  • • 1 teaspoon salt
  • • 2 teaspoons baking powder
  • • 1 teaspoon baking soda
  • • 3 cups all-purpose flour
  • • 2 cups milk
  • • 1/4 cup vegetable shortening
  • • ½ cup Butter (1 stick)
  • • 1 tsp. vanilla extract
  • • 4 cups confectioners’ sugar
  • • 2 Tbsp. water or milk
  • • Black gel
  • • Pink sugar or Pink sanding sugar
  • • Pink candies
  • • Marshmallows


For the cupcakes:

1. Preheat oven to 350 degrees F.

2. Beat white sugar and 1 cup butter together in a bowl with an electric mixer until creamy and smooth. Mix eggs and 1 tablespoon vanilla extract into creamed butter mixture. Stir salt, baking powder and baking soda into butter mixture until just combined.

3. Stir 1 cup flour into butter mixture until just combined. Add 2/3 cup milk into butter-flour mixture; mix well. Continue adding 1 cup flour and 2/3 cup milk, alternating until all the flour and milk are used and batter is smooth. Pour batter into the 2 prepared pans.

4. Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 40 min. Cool cakes completely at least 2 hours.

For the frosting

1. Cream together shortening, butter and vanilla. Gradually add 2 cups of sugar, beating will on medium speed scraping sides and bottom of bowl often.

2. Slowly add remaining 2 cups of sugar and beat well. Icing will appear dry when all the sugar is mixed in.

3. Add water or milk and beat at medium speed until light and fluffy. Add additional water as needed to reach piping consistency. Keep icing covered until ready to use. Tint with food coloring as desired. Makes about 3 cups of icing

To create/decorate Lamb Cupcakes

1. Use black gel, pink sugar or pink sanding sugar, pink candies and marshmallows.

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