Soccer Field Cupcakes
Equipment
- 1 Standard 12-cup muffin pan
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 electric mixer or hand mixer
- 1 wire cooling rack
- 1 piping bag
- 1 small grass piping tip
- 1 small offset spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 toothpick
Ingredients
- 1 1/2 cup all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter melted and cooled
- 2 large eggs room temperature
- 1/2 cup whole milk room temperature
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips optional
- 1 cup unsalted butter softened
- 3 cup powdered sugar sifted
- 2 tablespoon heavy cream or milk
- 1 teaspoon vanilla extract
- 1 pinch fine salt
- 6 drops green gel food coloring
- 12 small chocolate malt balls or round candies for soccer balls
- 1 tablespoon melted dark chocolate for ball details optional
Instructions
- Preheat the oven to 350°F (175°C) and line the muffin pan with 12 paper liners.
- In a medium bowl whisk together the flour, baking powder, and salt until well combined.
- In a large bowl whisk the melted butter and granulated sugar until smooth and slightly thickened.
- Add the eggs and vanilla to the butter mixture and whisk until fully combined and glossy.
- Add the dry ingredients to the wet ingredients in two additions alternating with the milk and mix gently until just combined.
- Fold in the chocolate chips if using, being careful not to overmix the batter.
- Divide the batter evenly among the 12 liners filling each about two-thirds full.
- Bake the cupcakes for 16 to 18 minutes or until a toothpick inserted in the center comes out clean.
- Transfer the pan to a wire rack and let the cupcakes cool in the pan for 5 minutes.
- Remove the cupcakes from the pan and let them cool completely on the wire rack for about 25 minutes.
- While the cupcakes cool beat the softened butter with an electric mixer on medium speed until very creamy and pale, about 3 minutes.
- Gradually add the powdered sugar to the butter on low speed until incorporated then increase speed to medium and beat until fluffy.
- Add the vanilla, salt, and 2 tablespoons of cream then beat until the frosting is smooth and spreadable, adjusting with a few drops more cream if needed.
- Tint the frosting with green gel food coloring mixing until you achieve a vibrant grass-green shade.
- Fit the piping bag with the grass tip and fill it with the green frosting.
- Using a small offset spatula spread a thin layer of green frosting on top of each cooled cupcake to create a base.
- Pipe short quick squeezes all over the surface of each cupcake to create a dense grass effect.
- If decorating the candies draw simple pentagon patterns on each chocolate malt ball with melted dark chocolate and let set.
- Place one decorated candy soccer ball in the center or slightly off-center on each cupcake, pressing gently into the frosting grass.
- Chill the cupcakes for 10 minutes to help set the frosting before serving or transporting.
Notes
For best results, ensure your butter is truly softened so the frosting whips up light and fluffy, and avoid overmixing the batter to keep the cupcakes tender. Gel food coloring works better than liquid because it gives a strong green color without thinning the frosting, and practicing on a plate first with the grass tip helps you get comfortable with pressure and motion. If you are baking ahead, store undecorated cupcakes in an airtight container at room temperature for up to two days and frost closer to serving time. You can swap vanilla cupcakes for chocolate or add a bit of cocoa to the frosting for a turf-like tint, and if you don’t have a grass tip, you can create a “soccer field” by smoothing green frosting and piping white lines with a small round tip.
Tried this recipe?Let us know how it was!