Baaaaa – Little Lamb Cupcakes

It’s spring! For me, this invokes thoughts of Easter and new life.  Easter candy has always been my favorite – Peeps, Robin Eggs, jelly beans and chocolate bunnies. Think about it, the candy represents new life. Let’s make some little lamb cupcakes to celebrate spring and new life.

First we need some cupcakes – use whatever is your favorite. This tutorial is geared for 12 cupcakes, so please keep that in mind. I made an eggless and peanut free chocolate cupcake for my young friends, Claire and Caleb.

Let’s Gather the Supplies:

  • 12 cupcakes
  • 1 batch buttercream frosting
  • green food coloring
  • purchased Rice Crispy treats
  • pretzel sticks
  • chocolate covered raisins
  • Wilton tip #21
  • Wilton tip #235
  • Wilton tip #3


  Buttercream Frosting:

Cream 1 cup softened butter. A bit at a time, add 3 cups sifted powdered sugar and then 1/2 tsp. vanilla extract. Mix until combined and fluffy.  Slowly add 1 – 2 tablespoons heavy cream to achieve piping consistency.  Divide the frosting:  leave 2/3 white and to the remaining 1/3, add green food coloring.

Sheep:  Cut the purchased Rice Crispy treat in half and form into an oval shape.  Insert four pretzel sticks (broken into the appropriate size) for legs.  The sheep will stand better if the pretzels are inserted at an angle instead of straight up.


Using a Wilton tip #21, swirl on a row of white frosting.  Swirl another row next to the first until the lamb is covered.

Add a chocolate covered raisin for the head. Then, change the top to a #3 and add dots of frosting for the eyes.



Grass:  With the green frosting and a Wilton tip #235 , apply frosting to the cupcake.  Slightly pull up on the bag while frosting to add length to the “blades” of grass.


Place a finished lamb on top of the grassy cupcake.  I had extra Royal icing violets left over from another project, so I added a few.



Happy Spring and Happy Creating!






Did you try this recipe?

Let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #wistfullywarped.

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Eggless And Peanut Free Chocolate Cupcakes For Miss Clare

Eggless Peanut Free Chocolate Cupcakes

Miss Clare is the daughter of one of my friends. She calls me the “Ferret-Cupcake Lady”. (Yes, I was gifted the sweetest, most loving rescue ferret.) Oh wait, no, her younger brother (Caleb) calls me the “Ferret Lady” – she just calls me the “Cupcake Lady.” Well, this is off-topic, so let me explain that Clare and her younger brother have egg and peanut issues. Clare gets so excited to see the cupcakes – but she can’t eat them due to her dietary restrictions.  Are you or your family faced with dietary restrictions? With the help of Clare’s mom, (the awesome Mrs. Bergeson) I created these eggless and peanut free chocolate snowflake cupcakes for her! (I suppose she’ll share with Caleb. Girls rule!)

Included are the directions for the White Chocolate Snowflakes. I tried the “zip-lock method” – cutting the tip off a zip-lock bag and using it to pipe the snowflakes. That didn’t work for me. I ended up fitting a #3 tip in a pastry bag to make the snowflakes. Maybe a #2 would have been better?



Royal icing works so much better when piping delicate snowflakes. But, remember, royal icing is an egg-based product!  You don’t need the sugar crystals, but who doesn’t like glitter?

Eggless and Peanut Free Chocolate Cupcakes
Servings: 12 Cupcakes
Chocolate Cupcakes
  • 1 1/2 cups all purpose flour
  • 3 Tbls. cocoa powder
  • 1 cup sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 Tbls. vinegar
  • 5 Tbls. vegetable oil
  • 1 tsp. vanilla
  • 1 cup water
White Chocolate Snowflakes
  • 1 pkg. white chocolate chips
  • sugar crystals
Vanilla Buttercream Frosting
  • 3 cups powdered sugar, sifted
  • 1 cup butter (2 sticks) softened
  • 3 Tbls. vanilla extract
Chocolate Cupcakes
  1. Preheat oven to 350°F and line 12 muffin tins with foil liners.

  2. Sift the dry ingredients together - flour, cocoa powder, sugar, baking soda and salt.

  3. Combine the wet ingredients - vinegar, vegetable oil, vanilla and water.

  4. Add the wet ingredients to the dry and stir until smooth. Do NOT beat in a mixer.

  5. Bake for 20 minutes or until tester comes out clean.

White Chocolate Snowflakes
  1. Melt the chips in the microwave for 30 seconds. Stir. Continue microwaving at 10 second intervals until chocolate is smooth. (Chocolate will continue to melt after removing from the microwave, so go slowly.)

  2. Fill and cut a small corner from a sandwich bag or use a pastry bag fitted with a #2 tip to pipe snowflake shapes.

  3. Immediately sprinkle with sugar crystals.

Vanilla Buttercream Frosting
  1. In a stand mixer, cream the butter.

  2. Slowly add the powdered sugar, a bit at a time. Scrape down the sides of the bowl and add more until all is incorporated.

  3. Add the vanilla and beat until light and fluffy.

Happy baking!




Did you try this recipe?

Let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #wistfullywarped.



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