Name: Confetti Baseball Cupcakes Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 and 1/2 cups all-purpose flour; 1 tablespoon baking powder; ½ teaspoon kosher salt; 1 cup (2 sticks) unsalted butter, softened; 2 cups granulated sugar; 3 large eggs; 1 tablespoon pure vanilla; 1 cup milk; 1 cup red, white & blue sprinkles; 1 cup (2 sticks) unsalted butter, softened; ¼ teaspoon kosher salt; 1 teaspoon pure vanilla; 5 cups powdered sugar; 1-2 tablespoons milk; 1 (7 ounce) pouch red decorating icing (I used Betty Crocker)

Hit it out of the ballpark with these Confetti Baseball Cupcakes! Moist vanilla confetti cake inside and adorable baseball icing on top. They’re as cute as they are delicious!

A large round white plate filled with baseball cupcakes.

Cupcakes for a Baseball Themed Party

These Confetti Baseball Cupcakes are a huge hit with the little sluggers (and everyone else!). So cute and so yummy! Moist vanilla cupcakes are made festive with red, white and blue sprinkles all throughout. Simple, sweet white frosting decorated with red icing to resemble baseball stitching make these cupcakes a walk-off home run. And the crowd goes wild!

I love confetti cake for celebrations. The bright sprinkles in the cake just add so much festive fun. Confetti pancakes for a birthday breakfast, confetti sprinkled birthday snack mix in their lunchbox, and birthday confetti cake with candles. I can’t get enough. And now these baseball cupcakes with oodles of red, white and blue sprinkles. I can’t get enough!

Half a confetti cupcake frosted to look like a baseball. The cupcake wrapper is peeled back.

Whether it’s the end of season t-ball team party, a baseball themed birthday party or the final game of the World Series, these Confetti Baseball Cupcakes are sure to win the crowd over with their cuteness and deliciousness.

A baseball cupcake on a small white rimmed plate on a white marble counter.

Baseball Cupcakes Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

All-purpose flour
Baking powder
Kosher salt
Unsalted butter, softened
Granulated sugar
Large eggs
Pure vanilla extract
Milk
Red, white & blue sprinkles
Powdered sugar (confectioner’s sugar)
Red decorating icing (I used Betty Crocker)

Supplies:

Ingredients to make confetti baseball cupcake sin small glass dishes on a white marble counter.

How to Make Confetti Baseball Cupcakes

Preheat oven to 350°F. Line 2 (12 cup) cupcake pans with cupcake liners and spray with non-stick cooking spray. Set aside.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until smooth. Beat in the eggs, one at a time, until each one is well combined. Mix in the vanilla.

With the mixer on low speed, alternate adding the flour mixture and the milk, ending with the flour mixture.
Mix until well combined and batter is smooth.
Fold in 1 cup red, white and blue sprinkles with a spatula.

Fill each cupcake liner two-thirds full with batter.
Bake cupcakes for 15-20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in pans for 10 minutes before removing to wire racks to cool completely.
To make the frosting, beat the butter in the bowl of an electric mixer fitted with the whisk attachment until smooth. Add the salt and vanilla.
Beat in the powdered sugar, 1 cup at a time, until well combined.

Add 1 tablespoon milk and beat on medium-high speed until frosting is fluffy and of spreading consistency. Add additional milk if the frosting is too thick or additional powdered sugar if the frosting is too thin to spread.

Vanilla frosting in a white glass bowl next to confetti cupcakes in an aluminum muffin pan.

Spread a thick, smooth layer of frosting over the top of each cupcake.

12 confetti cupcakes on a parchment lined metal cooling rack. Six of the cupcakes are frosted with white frosting.

Use red decorating icing to draw stitching lines on top of each cupcake to resemble a baseball.

Six cupcakes on a parchment lined metal cooling rack with white frosting and red icing to look like stitching on a baseball.

How to Store Baseball Cupcakes

Store cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. If storing in the refrigerator, allow to sit at room temperature for 10 minutes before serving.

To freeze unfrosted cupcakes, arrange them in a single layer in a freezer-safe, airtight container. Store them for up to 3 months. Uncover and defrost at room temperature for 2 hours before frosting.

Four baseball cupcakes on a parchment lined cooling rack.

More Cupcakes You’ll Love

Vanilla Pudding Confetti Cupcakes: Super moist with lots of vanilla flavor and covered in the dreamiest vanilla pudding frosting. With sprinkles inside and out, they make for such a fun and special treat!
Dark Chocolate Cream Filled Cupcakes: Rich dark chocolate cupcakes filled with sweet marshmallow cream and dipped in a dark chocolate ganache for a decadent and dreamy cupcake experience!
Rocky Road Brownie Cupcakes: My favorite ice cream flavor baked into rich, gooey brownies that are topped with crushed pecans, mini marshmallows and melty chocolate chips.
Banana Pudding Cupcakes: Put a new spin on a comfort food classic with these moist, creamy Banana Pudding Cupcakes topped with a sweet whipped topping.

If you make these Confetti Baseball Cupcakes, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

Confetti Baseball Cupcakes Recipe

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Author: Maegan – The BakerMama
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Yield: 24 cupcakes
Category: Dessert

Print Recipe

Description

Hit it out of the ballpark with these adorable and delicious confetti baseball cupcakes!

Ingredients

Cake:

2 and 1/2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon kosher salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 tablespoon pure vanilla
1 cup milk
1 cup red, white & blue sprinkles

Frosting:

1 cup (2 sticks) unsalted butter, softened
¼ teaspoon kosher salt
1 teaspoon pure vanilla
5 cups powdered sugar
1–2 tablespoons milk
1 (7 ounce) pouch red decorating icing (I used Betty Crocker)

Instructions

Preheat oven to 350°F. Line 2 (12 cup) cupcake pans with paper liners and spray with non-stick cooking spray. Set aside.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until smooth. Beat in the eggs, one at a time, until each one is well combined. Mix in the vanilla.
With the mixer on low speed, alternate adding the flour mixture and the milk, ending with the flour mixture, until well combined and batter is smooth. Fold in 1 cup red, white and blue sprinkles with a spatula.
Fill each cupcake liner two-thirds full with batter. Bake cupcakes for 15-20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in pans for 10 minutes before removing to wire racks to cool completely.
To make the frosting, beat the butter in the bowl of an electric mixer fitted with the whisk attachment until smooth. Add the salt and vanilla. Beat in the powdered sugar, 1 cup at a time, until well combined. Add 1 tablespoon milk and beat on medium-high speed until frosting is fluffy and of spreading consistency. Add additional milk if the frosting is too thick or additional powdered sugar if the frosting is too thin to spread.
Spread a thick, smooth layer of frosting over the top of each cupcake. Use red decorating icing to draw stitching lines on top of each cupcake to resemble a baseball.