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Cute and easy Easter lamb cupcakes recipe - fun sheep themed springtime treat for kids
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5 from 1 vote

Easy Lamb Cupcakes

These cute and easy lamb cupcakes make a great baking project for kids this Easter!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert, Party Food
Cuisine: British, Easter
Servings: 12 cupcakes
Author: Grace Hall

Ingredients

For the cupcakes:

  • 175 g butter
  • 175 g golden caster sugar
  • 3 large eggs
  • 175 g self raising flour
  • 2 Tbsp milk
  • 2 tsp vanilla extract

For the butter icing:

  • 100 g butter
  • 225 g icing sugar
  • 1 tsp vanilla extract

To decorate:

  • 100 g desiccated coconut
  • 12 chocolate buttons
  • 12 giant chocolate buttons
  • candy eyes
  • tube of writing icing

Instructions

  • Preheat the oven to 180°C (Gas mark 4/350°F). Line a 12 hole muffin tin with 12 cupcake cases.
  • Place the butter in a mixing bowl and whisk together with the caster sugar until light and fluffy. Break the eggs into a bowl and lightly whisk with a fork. Add the eggs a little at a time to the butter and sugar mix, whisking in between.
  • Sift the flour on top, and using an electric whisk on a low speed, gently blend the ingredients together.  Add the milk and vanilla extract and blend again.  Increase the mixer speed and whisk for a few more seconds until well mixed.
  • Divide the cake mixture between the cupcake cases and smooth over the tops. Bake for 20-25 minutes until risen, golden and springy to the touch.
  • Once the cakes are cooked, transfer to a wire rack to cool completely.
  • Whilst the cakes finish cooling, make the buttercream icing. Whisk the butter with an electric whisk until light and fluffy. Sift in the icing sugar, a little at a time, until completely combined. Add the vanilla extract and whisk again.
  • Once the cupcakes are completely cool, spread a generous layer of buttercream icing over the top of each one.
  • Pour the desiccated coconut onto a small bowl, then dip each cupcake, icing side down, into the coconut to coat.
  • Make the lamb faces – ‘glue’ 2 candy eyes to each giant chocolate button using the writing icing.
  • Cut each smaller chocolate button in half for the ears - these will be assembled with the ear pieces behind the giant chocolate button face.
  • Spread a little leftover buttercream on the back of a giant chocolate button. Press it into the top of a cupcake for the head, then push a chocolate ‘ear’ into the buttercream on each side to finish.
  • Repeat with the remaining cupcakes to turn them all into lambs.