These Sheep Cupcakes start with a box mix and are so easy to make with store-bought fondant! This easy cupcake recipe is the perfect spring dessert especially for Easter. The kids will love these adorable treats.
These adorable sheep cupcakes are so easy to make and perfect for many different occasions! You can make them for a farm animal themed birthday party, a baby shower, or Easter. They’re so cute and look (and taste) like bakery quality cupcakes!
A serving platter full of marshmallow sheep cupcakes would be the perfect centerpiece on your Easter dessert table. You can place some Easter grass underneath to make it look like your cupcake sheep are in a field! Make some peeps rice krispie treats and easter nest haystacks too and you’ve got the perfect Easter themed dessert table!
Why You’ll Love Sheep Cupcakes
- Cupcake sheep are made from cake mix, making this recipe really easy to follow, even for the most novice bakers!
- It only takes about 30 minutes to complete these cupcakes!
- This Easter dessert is perfect to get the kids involved in the baking process. They can help mix ingredients or even decorate the sheep!
Ingredients Needed for Marshmallow Sheep Cupcakes
- White cake mix – These cute sheep cupcakes are made from cake mix! It makes them super easy to make and saves on time.
- Vegetable oil – I like to use vegetable oil or but you can use canola oil, melted butter, or olive oil if you prefer.
- Water – You’ll need a little bit of water to help bring the ingredients together. I recommend using filtered or purified water.
- Egg Whites – Using egg whites instead of the full egg will help keep your cupcakes fluffy and spongey!
- Mini Marshmallows – These will become the “wool” for your sheep.
- Black Vanilla Fondant Icing – You can find black fondant in the baking or cake decorating aisle of your local grocery store.
- White Vanilla Frosting – Choose your favorite white vanilla frosting or make you own!
- Edible Eyeballs – These can typically be found on the cake decorating aisle of your grocery store, near the sprinkles.
- Muffin Tin
- Piping Bag
- Sharp paring knife
- Measuring cups and spoons
- Cupcake liners
- Hand or stand mixer
- Silicone spatula
- Cooling Rack
- Rolling Pin
- Oval and snowflake cookie cutters
How to make Sheep Cupcakes
In a large mixing bowl, combine the cake mix, water, oil, and egg whites with a hand mixer or stand mixer. Mix for 2 minutes and be sure to scrape the sides of the mixing bowl as you go to ensure all ingredients are incorporated.
Place cupcake liners in a clean muffin tin and fill each one about halfway with cupcake batter. Bake for 18-22 minutes or until they just begin to turn golden brown on top. You can test them for doneness by inserting a toothpick into the center of one and if it comes out clean, the sheep cupcakes are done baking.
Allow the cupcakes to cool for 10 minutes in the pan. Then, remove them and place them on cooling rack until they are completely cool.
As the cupcakes cool, you can begin working on the sheep’s face. Take a chunk of the fondant and roll it out on parchment paper or a nonstick mat until it is 1/4 inch thickness.
Then, use a small snowflake cookie cutter to make the ear shapes. You will need to mold them and modify them into an ear shape. You can freehand this if you don’t have a cookie cutter. Dab an end of each ear with water and gently press them onto the head to secure.
Use little dots of white frosting to secure the edible eyeballs onto the sheep’s head. Lastly, use your paring knife to make two small slit indentions as the sheep’s nose.
After your cupcakes have cooled, prepare a piping bag with the tub of white frosting. Pipe frosting onto the tops of the cupcakes and then cover it with mini marshmallows.
Place a dot of frosting onto the back of the sheep’s head and secure it onto the cupcake sheep’s body. Repeat until you assemble each cupcake.
All done! Eat up!
How to Store Marshmallow Sheep Cupcakes
You can store sheep cupcakes on a platter, covered in plastic wrap, at room temperature for a few days. Keep in mind that the marshmallow may begin to get a little soggy the longer the cupcakes sit.
Can I use a different flavor of cake mix?
Absolutely! You can use chocolate, strawberry, or any other flavor you would like your cute sheep cupcakes to be. However, I recommend you always use some type of white frosting so that the coats of you sheep remain white!
Pro Tips for the best Sheep Cupcakes
- To create a surprise in the middle of your cupcake sheep, hollow out the center of each baked cupcake before you frost it. Fill it with sprinkles, ganache, frosting, or anything else you’d like!
- Be sure to check the box of cake mix you plan to use because it may have slightly different amounts of ingredients than we have suggested.
- If you’re not a fan of marshmallows, you can top your sheep cupcakes with white chocolate chips or white bead sprinkles.
These are some of the cutest cupcakes ever, and they’re so simple to make! I think they’ll become an Easter staple around here.
More Recipes You’ll Love
- If you want a simple sheet cake for Easter, this Swirled Easter Cake is full of festive colors and tasty flavor.
- One of my favorite Halloween desserts to make are these Ghost Cupcakes!
- Want s’mores in cookie form? These Thumbprint S’mores Cookies are super tasty.
- These Mini Funfetti Cheesecakes are such a festive, bite-sized, treat!
- (1) 15.25-ounce box white cake mix
- 1 ¼ cup purified water
- ½ cup vegetable oil
- 4 egg whites
- (2) 16-ounce container white vanilla frosting
- (1) 10-ounce bag mini marshmallows
- Black vanilla fondant icing
- 48 edible eyeballs
- Preheat your oven to 350°F. Prepare a cupcake pan with paper baking cups and set aside.
- In a large mixing bowl, use a hand or stand mixer to combine the cake mix, 1 ¼ cups purified water, ½ cup vegetable oil, and 4 egg whites. Mix for 2 minutes. Scrape down the sides of the mixing bowl.
- Fill each cupcake liner to the halfway point. Place them in the oven and bake for 18 - 22 minutes or until the tops just begin to brown. Remove them from the oven and allow the cupcakes to cool in the cupcake pan for 10 minutes. Once the pan is cool, remove the cupcakes and let them cool on a cooling rack until completely cool.
- While the cupcakes are baking and cooling, make the sheep’s face! Cut a chunk of black vanilla fondant and roll it to a ¼ inch thickness on a non-stick mat or parchment paper.
- Once you have rolled the fondant to desired thickness, use an oval cookie cutter to cut the sheep heads out. You can also cut them out freehand.
- Next, we used a small snowflake cookie cutter to make the sheep's ears and modified their shape by cutting and molding. You can use a knife to freehand these cuts if you don't have cookie cutters. Dab some water on the fondant and press the ears to secure them to the head.
- Use some extra white frosting as glue to affix the edible eyes. Finally, use a small knife to make 2 small slits for the sheep’s nose. Set the heads aside to dry.
- Once the cupcakes are cool, place your tub of white frosting in a piping bag and pipe the tops of the cupcakes. Add mini marshmallows to the frosting until all of the icing is covered. The marshmallows will stick to the frosting.
- Now let’s attach our sheep’s head! Place a dab of excess white frosting on the back of the sheep's head and press them to the sheep’s body. Repeat until all the sheep have heads attached.
- Serve and ENJOY!
- The brand of cake mix you use may have slightly different amounts of ingredients. Be sure to use the ingredients listed on the box.
- Pro Tip: Use the baking and cooling time to create the fondant sheep’s heads!
Use the extra frosting as glue for the marshmallows if you are having problems with them sticking.
- We used a few fun Christmas cookie cutters to create the sheep’s head. You can freehand them.
- You can store sheep cupcakes on a platter, covered in plastic wrap, at room temperature for a few days. Keep in mind that the marshmallow may begin to get a little soggy the longer the cupcakes sit.
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Amount Per Serving: Calories: 236Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 116mgCarbohydrates: 35gFiber: 0gSugar: 27gProtein: 2g