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A closeup photo of a sheep cupcake with a black fondant face and mini marshmallow wool.
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Sheep Cupcakes

These super-cute sheep cupcakes with mini marshmallow wool and an easy fondant face will delight all your guests!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
decorating 30 minutes
Total Time 35 minutes
Servings 16 cupcakes
Calories 340kcal
Author John Kanell

Ingredients

INGREDIENTS

For the Cupcakes:

  • ¼  cup  sour cream  57g, room temperature
  • ½  cup  buttermilk 118mL, room temperature
  • 2  medium eggs
  • ¼  cup  hot coffee  60mL
  • ⅓  cup  veggie oil  79mL
  • 2  tsp  vanilla extract  10mL
  • 1 ½  cups  all-purpose flour  180g
  • 1 ⅓  cup  granulated sugar  265g
  • ¼  cup  cocoa powder  20g, nice
  • 1  tsp  baking soda  6g
  • ½  tsp  kosher salt  2.5g

For the Vanilla Buttercream:

  • 1 2/3  lbs  confectioners sugar 756g
  • 1  lb  butter  450g, unsalted, room temperature
  • 1  tsp  vanilla extract  5mL
  • 1  tbsp  whole milk  15mL
  • 1/2  tsp  kosher salt  2g

For the decoration:

  • 1/4 cup fondant
  • 4 cups mini marshmallows 200g
  • 36 candy eyes
  • black food coloring

Instructions

INSTRUCTIONS

    For the cupcakes:

    • Preheat to 350F. Add papers to a cupcake tin.
    • Sift the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
    • Add the wet ingredients into a large bowl and whisk together.
    • Add the wet ingredients into the dry ingredients.
    • Whisk until smooth and combined.
    • Distribute batter evenly into the cupcake papers and bake for about 15 -20 minutes or until a toothpick inserted in the center comes out clean.
    • Allow time to cool.

    For the Vanilla Buttercream:

    • In a standing mixer fitted with a paddle attachment, beat the butter until light and fluffy.
    • Sift the confectioners' sugar into the creamed butter.
    • Add 1 tsp vanilla, 1/4 tsp salt, and milk.
    • Transfer to a piping bag.

    For the Assembly:

    • Use food coloring to dye the fondant black.
    • Roll out the fondant to make a thin layer.
    • Use an oval shaped cookie cutter to cut out the heads. and an extra small oval shape to cut out ears.
    • Brush water on the fondant to make the ears and eyes stick to the head.
    • Pipe the buttercream onto your cupcake.
    • Lightly cover with marshmallows then place the sheep face on.

    Video

    Notes

    • You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
    • If you prefer your frosting to be less sweet then try whipping up a batch of Swiss or Italian buttercream. Silky smooth and delicious!
    • Not a fan of fondant? Try using modeling chocolate for the faces.
    • If you want to whip ip an AMAZING batch of vanilla cupcakes for this instead try my moist vanilla cupcake recipe!
    • Sniping off the tip of the marshmallows you'll be pressing onto the buttercream helps them stick better and not fall of later.

    Nutrition

    Serving: 1g | Calories: 340kcal | Carbohydrates: 51g | Protein: 2g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 320mg | Fiber: 1g | Sugar: 41g | Vitamin A: 200IU | Calcium: 20mg | Iron: 0.7mg