Lamb Cupcakes

4 Ratings

1 Reviews

Prep 30 min
Total 1 hr 25 min
Ingredients 8
Servings 24

This cupcake recipe is easy and fun for kids to help decorate, but they're almost too cute to eat!

By Pillsbury Kitchens

Updated February 16, 2010

Ingredients

Cupcakes and Frosting

1

box (1 lb 2.25 oz) yellow or devil's food cake mix with pudding
Water, vegetable oil and eggs called for on cake mix box
1

container (1 lb) vanilla frosting
Red liquid or 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

Steps

Hide Images

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. Make cake mix as directed on box, using water, oil and eggs. Divide batter among muffin cups. Bake 17 to 22 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
2

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.

Nutrition Facts

Serving Size: 1 Frosted Cupcake (Undecorated)

Calories: 190
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 11%
Saturated Fat 1 1/2g 9% Trans Fat 1g
Cholesterol: 25mg; 9%
Sodium: 190mg; 8%
Potassium: 25mg; 1%
Total Carbohydrate: 30g; 10%
Dietary Fiber 0g 0% Sugars 20g
Protein: 1g

% Daily Value*:

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

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 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;