Baseball Field Cupcakes

What screams baseball more than these cupcakes? Although these cupcakes may look complicated, they couldn’t be simpler.


To make the frosting look like grass all you need is a special grass tip (I use the Wilton 233 tip). This piping tip makes perfect grass in seconds. Then to finish off the cupcakes, you top them with crushed Oreos (to look like dirt), and a plastic baseball that you can buy at any cake-decorating store.

In just a few simple steps, you have a perfect baseball-themed dessert for a World Series watch party. These tasty treats will be devoured faster than you can say, "Play ball!"

Ingredients
  • Vanilla Cupcakes
  • 2 1/2 cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 10 tablespoons unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 3 eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup milk
  • Vanilla buttercream
  • 1 1/2 cups (3 sticks) unsalted buttercream, at room temperature
  • 3 cups confectioners sugar
  • 1/2 teaspoon pure vanilla extract
  • Green food coloring
  • Crushed oreos, for topping
  • Plastic baseballs, for decoration
Directions

To make the cupcakes, preheat the oven to 350 degrees F. Line 2 cupcake pans with baking liners, then set aside until needed.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer, beat together the butter and sugar until light and creamy. Add the eggs, one at a time, and mix until fully incorporated. Mix in the vanilla. With the mixer running on low speed, slowly add the flour mixture in three additions, alternating with the milk. Increase the speed to medium and beat until the batter is smooth.

Using an ice cream scoop, divide the batter among the prepared cupcake liners, filling the liners 2/3 of the way. Bake the cupcakes until a toothpick inserted into a few of the cupcakes comes out clean, about 20-25 minutes. Allow the cupcakes to cool in the pan for 2 minutes and then transfer to a cooling rack to cool completely.

While the cupcakes are cooling, make the vanilla buttercream: Cream the butter in the bowl of stand mixer fitted with the whisk attachment until light and fluffy, about 5 minutes. Add the confectioners’ sugar and mix (gradually increasing in speed) until the sugar is fully incorporated, about 5 minutes. You may need to stop the mixer and scrape down the sides of the bowl a couple times. Add the vanilla and whisk until the buttercream is light and fluffy, about 3 minutes.

To color the buttercream, add the green food coloring to the frosting. Mix until the food coloring has colored all of the frosting and no white is showing. 

To frost the cupcakes, place the buttercream in a piping bag fitted with a Grass Tip (Wilton 233). To frost the cupcakes, hold the piping bag right over the cupcake (no more than ¼ inch away). Lightly apply pressure to release the frosting to create “grass”. Pull away and release pressure from the piping bag. Continue this process until you covered the entire top surface of the cupcake. 

Top each cupcake with crushed Oreos and then place a baseball into the center of each cupcake. 

These cupcakes last up to 3 days in a sealed container.

Makes: 24 cupcakes

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