Soccer-Themed Party Treat: Chocolate & Vanilla Cupcakes with Green Grass Frosting

Every kid loves cupcakes, which is why they are perfect for a kids' birthday party. Making your own soccer-themed cupcakes just takes some creative icing and themed toppers!


Despite the long list of ingredients and directions below, these cupcakes are actually very easy to make. The only special tool you need is a grass piping tip (I used the Wilton 233) to create the grass look for the top of the cupcakes. Print out a simple picture of a soccer ball, and mount them to toothpicks to place them on top of the cupcakes.

To make the cupcakes extra special I like to make the cupcakes from scratch, but feel free to save time and use a boxed cake if you wish! I also mixed it up and made chocolate and vanilla so that every kid is happy. 

Ingredients

Chocolate Cupcakes

  • 2 1/2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups boiling water
  •  

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 butter cream, at room temperature
  • 3 cups confectioners sugar
  • 1/2 teaspoon pure vanilla extract
  • Green food coloring, optional
Directions

To Make the Chocolate Cupcakes: Preheat the oven to 350 degrees. Line 2 cupcake pans with baking liners, set aside until needed. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

In the bowl of a stand mixer, beat together the butter and sugar until light and creamy. Add the eggs 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 water. 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.

To Make the Vanilla Cupcakes: Preheat the oven to 350 degrees. 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.

To Make the vanilla buttercream: While the cupcakes are cooling, make the buttercream frosting. 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 salt 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 dye the buttercream, add a couple drops of the food coloring and mix to color the buttercream completely.

To Frost the Cupcakes: Place the buttercream in a piping bag fitted with a grass tip (Wilton 233). Gently apply pressure on top of the cupcake and release in an upward motion to create a stringy grass look. Continue covering the complete surface of the cupcake. Place the soccer ball decorations on top of each cupcake. These cupcakes last up to 5 days in a sealed container.

Makes: 24 cupcakes

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