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5 from 1 vote

Baseball Cupcakes

It's fun to dress up plain cupcakes with baseball icing!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Inactive Time 1 hour
Total Time 1 hour 30 minutes
Servings 20 cupcakes
Calories 272kcal

Ingredients

  • 1 box funfetti cake mix prepared according to package instructions (I used Pillsbury which is also available in gluten free)
  • 1 cup unsalted butter, softened to room temperature 2 sticks
  • 4 cups powdered sugar if you buy it in the plastic bag, you don't have to sift it
  • ¼ cup heavy cream
  • 1 teaspoon vanilla
  • Red food coloring paste such as Wilton brand or you can use a tube of store bought red frosting.

Instructions

  • Preheat oven to 350°F. Use 20 cupcake liners and place in muffin pans. Set aside.
  • Prepare cake mix according to package instructions. Divide batter equally into the 20 cupcake liners. Bake for 22-24 minutes or until a toothpick inserted into the middle of a cupcake comes out clean. Let cool completely.

Buttercream frosting

  • Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes. Reserve one cup of frosting and color it red. Use remaining white frosting to frost the cupcakes. Create a dome shape with the frosting and smooth with an offset spatula. Scoop red frosting into a pastry bag fitted with a #3 pastry tip. (Or you can use a tube of store bought red frosting, preferably with a small round tip.) Pipe baseball thread design onto cupcakes. Refrigerate for 1-2 hours, if you have time, so the icing can set.

Nutrition

Serving: 1cupcake | Calories: 272kcal | Carbohydrates: 41g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 222mg | Potassium: 6mg | Fiber: 1g | Sugar: 35g | Vitamin A: 327IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg