If you’re looking for an adorable Easter dessert recipe, check out these Sheep Cupcakes! Everyone will love these charming Easter cupcakes at the dessert table!
This post may contain affiliate links which means we receive a small commission at no cost to you when you make a purchase. As an Amazon Associate I earn from qualifying purchases.
OH MY GOD with the adorableness!! You guys! I can’t handle it. I mean, look at those adorable sheep faces on these Sheep Cupcakes!
The kids are absolutely smitten with ’em. They want to continually come up with new animals to put on cupcakes now! LOL! Oh my gosh, what have I done? I’ve created little cake decorating monsters! Haha! And listen, I am here for it because these were an absolute BLAST to create and make!
Sheep Cupcakes Recipe
These adorable Sheep Cupcakes are made with a lot of love, your favorite chocolate cupcake recipe, homemade buttercream frosting, and ready-made fondant! There are a few other odds and ends needed to make these Easter cupcakes a success! But so long as you’ve got a lot of love, little helpers, and a few tools and ingredients, you will have a lot of fun with making these!
Where Can I Find The Actual Recipe Card?
If you’d rather skip all of my cupcake decorating tips, important information for this recipe, and similar recipe ideas – and get straight to the easy Sheep Cupcakes recipe, just scroll down to the bottom, where you’ll find a printable recipe card.
Easy Sheep Cupcakes Recipe
Whether these Sheep Cupcakes are for your own Easter celebration at home, for a gathering with friends or family, or being made to bless someone else for the holiday, these are so easy to put together! Gather all the kids and have ’em help you for this one, it’s a ton of fun to make and create! You won’t be sorry!
Simple Sheep Cupcakes with Homemade Buttercream Frosting
Making your own buttercream frosting is not a difficult task at all. Plus, it’s delicious! If you need to save time, you could buy store bought frosting if you wanted to in a pinch! It’s totally acceptable, but I have to tell you, this buttercream is delicious, really easy to whip up for any recipe, and it’s effortless to decorate with when needed!
Adorable Sheep Cupcakes Recipe for Easter
The absolutely funnest part about making these Sheep Cupcakes is using the fondant to create their faces. I feel like a kid again playing with Play-Doh or clay! That’s essentially what it is, except this is edible and deliciously so! If you come at this and other baking recipes realizing that fondant can be manipulated in this way, then your mind is open to all the possibilities! The kids love doing it too! Such a fun activity to do together, you know?
The key to making these shapes is ready-made fondant. I’m not the best fondant maker in the world (*cough* The Frankenstein of Birthday Cakes *cough*) but it is something I’d like to learn some day. For now, though, I am completely content with using ready-made fondant for all my creations (so that they DON’T come out freakishly scary, haha).
Ingredients Needed to Make Sheep Cupcakes
To make these Sheep Cupcakes, you will need the following ingredients:
- 12 chocolate cupcakes made from your favorite cake mix (we love using this cake mix for chocolate cupcakes)
- Black fondant
- White fondant
- Edible black marker
- Bowl of water with a paintbrush
- Softened butter
- Confectioners’ sugar
Tools Needed to Make Sheep Cupcales
You will also need the following kitchen tools:
How to Make Sheep Cupcakes
Before you begin the decorating process, ensure that all your cupcakes are completely cool to the touch and there isn’t a slight inkling of warmth whatsoever. (You don’t want the buttercream to melt right off, do you?!) The best way to accomplish this is by having your cupcakes cool completely off on a wire rack instead of inside the muffin pan. The muffin pan remains hot for some time after being in the oven, and the wire rack allows it to cool from over AND under to cool it the fastest way.
As soon as you know the cupcakes are cool, start creating the fondant sheep by rolling 24 spheres from your white fondant. They should be about ¼ of an inch in size. Flatten them out slightly – these will be your eyeballs.
With your edible black food marker, draw one pupil in the center of each fondant eyeball. Repeat for all the remaining eyeballs.
Now, it is time to roll all your fondant sheep heads. With your black fondant, roll spheres that measure about ½ of an inch in size.
Flatten each sphere and pinch it at the top so that it should somewhat resemble a flattened egg shape.
Brush a little bit of water on the top of each fondant sheep head to moisten it with a paintbrush. Gently place two eyes on each black fondant piece where you brushed the water. Using a toothpick, press two lines next to one another at the bottom of the fondant head where the largest party is – these lines will act as the sheeps’ nostrils.
With the remainder of your black fondant, roll out 24 spheres, about ¼ of an inch in size. Shape them into mini slightly rounded triangles. These smaller black fondant triangles will act as your sheep’s ears.
To make the buttercream, use an electric mixer and beat butter, sugar and milk on medium speed. Gradually increase the speed to high. Once the ingredients are completely smooth and form semi-stiff peaks, your buttercream is ready to use.
Place the fondant heads on top of each cupcake in a slightly offset position, as shown.
Place two ears on top of each sheeps’ head facing outward on either side of the head, as shown. Repeat for each cupcake. Serve and enjoy ’em!
What Goes with this Sheep Cupcakes Recipe?
Get the Printable Sheep Cupcakes Recipe!
If you love this Sheep Cupcakes recipe as much as we do, please leave me a 5-star review below and help me share this recipe on Facebook and Pinterest! If you do make the recipe, I hope you’ll share that you tried it on Pinterest! I love it SO MUCH when readers share their feedback! 🙂
Sign up below to receive my newsletter filled with delicious recipes, fun crafts, and family adventures straight into your inbox:
For the fondant sheep:
- Before you start the decorating process, ensure that your cupcakes are completely cool to the touch. (You won’t want the buttercream to melt!) It’s best to cool these on a wire rack.
- Start the fondant sheep by rolling 24 spheres from your white fondant. They should be ¼ of an inch in size. Flatten them out a little.
- With your edible black food marker, draw one pupil in the center of each fondant eye ball.
- Now, it is time to roll your fondant sheeps’ head. With your black fondant, roll spheres that are about ½ of an inch in size.
- Flatten each sphere and pinch it at the top – it should somewhat resemble an egg.
- Brush a little bit of water on the top of each fondant sheep head with the paintbrush. Place two eyes on each black fondant piece.
- With a toothpick, press two lines at the bottom of the fondant head – they will act as the sheeps’ nostrils.
- With the remainder of your black fondant, roll out 24 spheres, about ¼ of an inch in size. Shape them into mini triangles. These will act as your sheep’s ears.
- To make the buttercream, use an electric mixer and beat butter, sugar and milk on medium speed. Gradually increase it to high.
- Once the ingredients are smooth and form semi-stiff peaks, your buttercream is ready.
- Place the fondant pieces on top of each cupcake. Serve and enjoy!