1 (18.25-ounce) package white cake mix
1 cup milk
1/2 cup Land O Lakes® Butter, softened
3 Land O Lakes® All-Natural Eggs
2 tablespoons freshly squeezed orange juice
2 teaspoons freshly grated orange zest
1 (1.5-ounce) bottle flower-shaped cake sprinkles
1 1/2 cups Land O Lakes® Butter, softened
2 cups powdered sugar
2 teaspoons vanilla
2 (7-ounce) jars marshmallow crème
1 (10.5-ounce) package miniature marshmallows
Decorator candy eyes
Licorice pieces or licorice nibs
Decorator sugars, jimmies, sprinkles and/or edible glitter
Green taffy candy
Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
Combine all cupcake ingredients except sprinkles in large bowl; beat on low speed until combined. Increase speed to medium; beat until well mixed. Stir in sprinkles.
Divide batter evenly among paper liners. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan; remove to wire cooling rack. Cool completely.
Combine 1 1/2 cups butter, powdered sugar and vanilla in large bowl. Beat on medium speed until creamy. Add marshmallow crème; continue beating until well mixed. Set aside.
Lamb Cupcakes: To create lamb faces, flatten black gumdrops to 1/4-inch thickness, using palm of hand. Poke holes into gumdrops for nostrils. Attach candy eyes and licorice pieces for ears, using frosting to adhere. Set aside. Frost cupcakes, creating mound of frosting in center. Attach 1 lamb face on front 1/3 of each cupcake. Place miniature marshmallows onto cupcakes, pressing into frosting to adhere. Attach licorice pieces or licorice nibs for tails.
Flower Cupcakes: Decorate lollipops as flowers. Slice colorful gumdrops and attach onto lollipop using frosting as shown. Frost cupcakes, creating mound of frosting on top of each cupcake. Roll frosted cupcake tops in green sprinkles, jimmies, decorator sugar and/or edible glitter. Shape leaves out of green taffy candy. Wrap green taffy candy around stem of lollipop; push stem into cupcake.