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Easter Lamb Cupcakes

If you’re looking for an easy Easter cupcake recipe that is both adorable and simple to make, these Easter lamb cupcakes are the perfect choice. This cute and decorative Easter dessert is not only delicious but also brings a festive touch to your holiday table—whether you’re hosting guests or preparing edible gifts. One of the biggest advantages of this lamb cupcake recipe is how quick and beginner-friendly it is. The soft, fluffy muffin base pairs perfectly with a light yogurt icing, while marzipan or fondant decorations turn each piece into a charming little lamb. This easy cupcake recipe for beginners doesn’t require any special skills or hard-to-find ingredients. If you’re searching for a fun and creative Easter baking idea that kids will love, these Easter lamb cupcakes are guaranteed to be a hit. They also make great edible Easter gifts.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 150 g softened butter or margarine
  • 150 g granulated sugar
  • 3 eggs
  • 150 g self-raising flour or 150g plain flour + 1 tsp baking powder
  • 1 tsp vanilla extract
  • For decoration:
  • 50 g Greek yogurt
  • 100 –120g powdered sugar adjust for consistency
  • black marzipan or fondant

Method
 

  1. Preheat the oven to 180°C (350°F), conventional (top and bottom heat).
  2. Cream the softened butter and sugar together until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract.
  5. Gently fold in the flour (and baking powder if using plain flour) until smooth—do not overmix.
  6. Line a muffin tin with paper cases and fill each about ⅔ full with batter.
  7. Bake for 15–20 minutes, until lightly golden. Check with a toothpick—it should come out clean.
  8. Transfer the cupcakes to a wire rack and let them cool completely.
  9. Mix the Greek yogurt with powdered sugar gradually until you get a thick but pipeable icing.
  10. Transfer the icing into a piping bag (or a plastic bag with a small corner cut off).
  11. Pipe random, curly lines onto the muffins to resemble wool.
  12. Roll out the marzipan or fondant thinly and cut small oval shapes (these will be the lambs’ heads).
  13. Shape small ears and attach them to the heads.
  14. Draw the eyes and mouth using icing or a toothpick.