Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners. If you plan to make more than 12, prepare additional muffin tins or bake in batches.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt. Ensure these dry ingredients are well combined to promote even leavening.2.5 cups all-purpose flour, 1.5 cups granulated sugar, 1 teaspoon baking soda, 0.5 teaspoon baking powder, 0.5 teaspoon salt
- In a separate large bowl, using an electric mixer, beat the softened butter until light and fluffy. Gradually add the granulated sugar and continue beating until the mixture is pale yellow and creamy, about 3-5 minutes. This process incorporates air, contributing to the cake's light texture.1 cup (2 sticks) unsalted butter, softened, 1.5 cups granulated sugar
- One at a time, add the large eggs to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.4 large eggs, at room temperature, 1 teaspoon vanilla extract
- With the mixer on low speed, add one-third of the dry ingredient mixture to the wet ingredients and mix until just combined. Then, add half of the buttermilk and mix until just combined. Repeat this process, alternating between dry ingredients and buttermilk, ending with the dry ingredients. Do not overmix; overmixing can lead to tough cupcakes.1 cup buttermilk, at room temperature
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. This allows room for the cupcakes to rise without overflowing.
- Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. The tops should be lightly golden brown.
- Remove the muffin tin from the oven and let the cupcakes cool in the tin for 5-10 minutes. Then, transfer them to a wire rack to cool completely before frosting. Ensure they are entirely cool to prevent the frosting from melting.
- While the cupcakes are cooling, prepare the frosting. In a large mixing bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, alternating with the milk (or cream), until you achieve a smooth and fluffy consistency. Beat in the vanilla extract and a pinch of salt. If the frosting is too thick, add a little more milk, a tablespoon at a time. If it's too thin, add more powdered sugar, a tablespoon at a time.1 cup (2 sticks) unsalted butter, softened, 4 cups powdered sugar, sifted, 0.25 cup milk or heavy cream, at room temperature, 1 teaspoon vanilla extract, 1 pinch salt
- If you desire, divide the frosting into smaller bowls and tint portions with green or brown food coloring to resemble grass or a football field. Keep a portion white for the laces.Optional Green or brown food coloring for tinted frosting
- Once the cupcakes are completely cool, frost them generously. For a football shape, you can pipe a slightly elongated oval shape. For a field, you can frost a base layer of green and then pipe white lines.
- For Footballs: Using the black edible food marker or black gel icing, draw the characteristic laces on each frosted cupcake that resembles a football. You can also pipe a slightly more elongated oval shape with brown or tan frosting and then add the black laces.Black edible food marker or black gel icing
- For a Football Field: Frost the tops of the cupcakes with green frosting. Use a spatula to create a slightly uneven texture to resemble grass. Then, using white frosting or edible white food marker, pipe thin white lines to create yard lines.
Notes
Store frosted cupcakes in an airtight container at room temperature for up to 2 days. Unfrosted cupcakes can be frozen for up to 3 months.
