Description
These Easy Mini Football Cupcakes are a fun and festive treat perfect for game day celebrations. Light and fluffy vanilla cupcakes are studded with colorful sprinkles and topped with rich chocolate and vanilla buttercream piped to resemble footballs. With a tender crumb and creamy frosting, these mini cupcakes are sure to be a hit at any party or gathering.
Ingredients
Cupcakes
- 210 grams all-purpose flour (1 3/4 cups)
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon Kosher salt
- 114 grams unsalted butter, softened (1/2 cup)
- 200 grams granulated sugar (1 cup)
- 2 large eggs, room temperature
- 60 grams full-fat sour cream (1/4 cup)
- 60 grams neutral oil (1/4 cup)
- 15 milliliters pure vanilla extract (1 Tablespoon)
- 120 milliliters whole milk (1/2 cup)
- 80 grams rod sprinkles (1/2 cup total, divided as 40 grams or 1/4 cup per team)
Vanilla Buttercream
- 228 grams unsalted butter, softened (1 cup)
- 480 grams powdered sugar, sifted (4 cups)
- Pinch of Kosher salt
- 2 teaspoons pure vanilla extract
- 30 milliliters whole milk, plus more as needed (2 Tablespoons)
Chocolate Buttercream
- Remaining vanilla buttercream
- 64 grams Dutch process cocoa powder (2/3 cup)
Instructions
- Preheat Oven and Prepare Dry Ingredients: Preheat the oven to 350°F (177°C) and line a mini cupcake pan with paper liners. In a small bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- Cream Butter and Sugar: Using a hand mixer or stand mixer with paddle attachment, beat the softened butter and granulated sugar on medium-high speed until very light and fluffy, about 3-4 minutes.
- Add Eggs and Wet Ingredients: Add the eggs one at a time, mixing until each is well incorporated. Stir in the sour cream, neutral oil, and vanilla extract until combined.
- Combine Wet and Dry Ingredients: Pour half of the flour mixture into the wet ingredients, followed by half of the whole milk. Mix on low speed just until combined. Repeat with remaining flour and milk, stirring gently until the batter comes together, being careful not to overmix.
- Divide Batter and Add Sprinkles: Split the batter evenly into two small bowls. Gently fold the rod sprinkles into each bowl, one for each team’s colors, taking care not to overmix to avoid bleeding colors.
- Scoop and Bake Cupcakes: Use a #60 scoop to divide the batter evenly into 60 mini cupcake liners, filling each about two-thirds to three-quarters full. Bake for 11-12 minutes, rotating the pan halfway through baking. Check doneness by inserting a toothpick which should come out with a few moist crumbs.
- Cool Cupcakes: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Allow the pan to cool before baking additional batches if needed.
- Make Vanilla Buttercream: In a large bowl or stand mixer, beat the softened butter with half of the sifted powdered sugar until smooth. Add the remaining powdered sugar and continue beating until well combined and thick.
- Add Flavor and Milk to Vanilla Buttercream: Add a pinch of salt, vanilla extract, and whole milk. Whip on medium-high speed for 3-4 minutes until the frosting is very fluffy. Add more milk 1 teaspoon at a time if the frosting is too thick. Reserve about 100 grams (1/2 cup) of this vanilla buttercream for decorating laces.
- Prepare Chocolate Buttercream: Add the cocoa powder to the remaining vanilla buttercream and beat until fully incorporated. If the frosting is too thick, add more milk 1 teaspoon at a time to reach desired consistency. Beat the chocolate buttercream on high speed for 2-3 minutes until super fluffy.
- Fill Piping Bags: Fit one piping bag with a small star tip and fill it with the chocolate buttercream. Fit another piping bag with a small round tip and fill it with the reserved vanilla buttercream.
- Pipe Football Shapes: Using the chocolate buttercream, pipe zigzag football shapes on the tops of the cooled cupcakes. Make the center wider and the ends tapered to create the football outline.
- Pipe Football Laces: With the vanilla buttercream, pipe one horizontal line across the center of each football shape. Then pipe three evenly spaced vertical lines across the horizontal line to resemble laces.
- Serve or Store: Enjoy the mini football cupcakes immediately or store them in an airtight container for up to 3 days to keep them fresh.
Notes
- Work in batches if you only have one mini cupcake pan to ensure even baking.
- Do not overmix the batter after adding sprinkles to prevent colors from bleeding.
- Use room temperature eggs and softened butter for best texture.
- Ensure cupcakes are completely cool before decorating to prevent frosting from melting.
- Adjust milk quantity in frosting to achieve desired piping consistency.
- The cupcakes can be stored at room temperature in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
