Name: Funfetti Baseball Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: Cake:; 2-1/2 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)

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Hit it out of the ballpark with these adorable and delicious Funfetti Baseball Cupcakes!

Baseball season is in full swing and I’ve got the perfect sweet treat for you to make for the team party or for a treat to enjoy as you cheer on your favorite MLB team in the big game.

I recently made these Funfetti Baseball Cupcakes for the twins’ last t-ball game of the season and as you can imagine, they were a huge hit with the little sluggers, all their siblings and even the parents. So cute and so yummy!

Moist vanilla cupcakes are made funfetti festive with red, white & blue sprinkles all throughout. A simple, sweet white frosting is decorated with red icing to resemble baseball stitching and that’s all there is to them. They really are so easy and everyone goes crazy over them!

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 Funfetti Baseball Cupcakes are sure to win the crowd over with their cuteness and deliciousness.

Enjoy!

xoxo,

Funfetti Baseball Cupcakes

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

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Description

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

Ingredients

Cake:
2–1/2 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.