Sheep Cupcakes

[Deutsch] These cute sheep will be the highlight of your next Easter party or children’s birthday party – guaranteed! I have opted here for quite classic vanilla cupcakes with a cream cheese cream, but you can make it even easier and use whipped cream or simply stick the decoration with white chocolate. Sheepies are one of my favorites as animal themed cupcakes because they are wonderfully easy and work completely without fondant. I love making them for Easter, where they are always a great recipe, especially for kids.

Recipe Sheep Cupcakes

For 12 Cupcakes


  • Muffins
    • 150 g margarine
    • 110 g sugar
    • 1 pinch of salt
    • 2 eggs (medium)
    • 1 tsp vanilla-extract
    • 250 g plain flour
    • 1,5 tsp baking powdeer
    • 160 g milk
    • 100 g chocolate chips
  • Creme
    • 200 g soft butter
    • 175 g full fat cream cheese
    • 175 g icing sugar
    • 1 tsp vanilla-extract
  • Dekoration
    • 200 g marzipan
    • 24 sugar eyes
    • 200 g mini marshmallows


1.) To prepare, preheat the oven to 175°C and line a muffin tray with paper cups. Also get the cream cheese and butter out of the fridge so that they are at room temperature when we use them later.

2.) Whip the margarine (150g) with the sugar (110g) and the salt (pinch) for several minutes with an electric mixer until the mixture turns a little pale. Then add the eggs (2) and the vanilla extract (1 tsp) and mix.

3.) In a second bowl, dry mix flour (250g) and baking powder (1,5 tsp) well so that the dough rises evenly. Stir the dry mixture into the wet ingredients until a bound mass is formed. Add the milk (160g) a little at a time and finally the chocolate chips (100g).

Tip: Once the flour and baking powder are in the batter, stir only briefly so that the muffins do not become tough.

4.) Divide the batter between 12 muffin tins. An ice-cream spoon is particularly suitable for portioning. Bake in the preheated oven at 175° C in the lower third for approx. 22 minutes. Then allow to cool completely. You can prepare the cream and decoration during the baking time.

5.) For the cream cheese, whip the soft butter (200g) for several minutes until it increases significantly in volume and becomes really pale (almost white). This takes a few minutes. Sieve in the icing sugar (175g) and beat again for a few minutes. Add the cream cheese (175g) and the vanilla (1 tsp) and stir briefly until combined.

Tip: Make sure that the cream cheese and butter are at room temperature so that the cream does not flake.

6.) For the sheep faces, divide the marzipan (200g) into 12 pieces. Form three pieces from each piece: a large round head and two smaller oval ears. Press two sugar eyes (24) into each of your ball heads. Using a toothpick, poke two nostrils into the ball and form a small crevice in each ear. Attach the ears to both sides of the head part with light pressure.

7.) Put a spoonful of cream on each cupcake and spread it roughly on top. Press the sheep’s head onto the side of the cream and cover the rest of the cupcake all around with set-up mini marshmallows (200g).


You can of course vary the muffin base of the sheep cupcakes to suit your taste.
If the marzipan sticks, a little starch on your fingers will help.
An ice cream spoon is perfect for portioning and applying the cream.
You can give your little sheep even more individuality with sprinkled flowers.
The flock of sheep cupcakes is ready for the green meadow!

Happy Baking

♥ Lisha

More baking ideas:

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