Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.½ cup unsalted butter, 1 cup granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. Scrape down the sides of the bowl as needed.1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, ½ cup buttermilk
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- Once the cupcakes are completely cool, spread or pipe a generous layer of white or vanilla frosting over the top of each cupcake. This will be the base for your football design.White or vanilla frosting
- Using black piping gel or black frosting, draw the classic stitching lines of a football onto the frosted cupcakes. You can create a simple oval shape with a few straight lines intersecting. If using white piping gel or frosting for laces, add those details to create a realistic football look.Black piping gel or black frosting, White piping gel or white frosting, White or vanilla frosting
Notes
Store decorated cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4-5 days and bring to room temperature before serving.