I turned ordinary cupcakes into touchdown treats with a quick, playful method that’s perfect for Easy Football Themed Desserts and sure to spark ideas for your next game day.

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I love turning plain cupcakes into tiny end zone wins, and in my latest video I show how simple touches like unsweetened cocoa powder and vanilla extract make them look like mini footballs. Turn any cupcake into a touchdown treat with this easy tutorial and video, no fancy skills required.

These are what I bring when someone asks for Super Bowl Finger Foods Dessert, and they also slide right into Easy Football Themed Desserts collections. I screw up things sometimes so I added a couple quick hacks you wont expect, so if you want the fun version of game day baking stick around.

Ingredients

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All purpose flour: provides structure, it’s mostly carbohydrates with a bit of protein, makes tender.
Granulated sugar: pure sweet, adds sweetness and browning, mainly empty carbs and quick energy.
Unsweetened cocoa powder: deep chocolate flavor, has antioxidants, slightly bitter so balances sweetness.
Egg: binds ingredients, adds moisture and protein, helps rise and gives richer texture.
Milk or buttermilk: adds fat and a mild tang, makes crumb tender, offers calcium and protein.
Vegetable oil: keeps cupcakes moist, neutral flavor, adds fat for a soft, springy bite.
Unsalted butter for frosting: creamy fat, flavor base for buttercream, gives richness and stability.
Powdered sugar for frosting: sweetens and thickens buttercream, mostly simple carbs, controls frosting texture.

Ingredient Quantities

1 1/4 cups (150 g) all purpose flour

1 cup (200 g) granulated sugar

1/3 cup (35 g) unsweetened cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 large egg, room temperature

1/2 cup (120 ml) milk or buttermilk

1/3 cup (80 ml) vegetable oil

1 tsp vanilla extract

1/2 cup (120 ml) hot coffee or hot water

1 cup (227 g) unsalted butter, softened (for frosting)

3 to 4 cups (360-480 g) powdered sugar, sifted

1/3 cup (35 g) unsweetened cocoa powder (for brown football color)

2 to 3 tbsp milk or heavy cream (for frosting consistency)

pinch of salt

1 to 2 tsp vanilla extract (for frosting)

brown gel food coloring, a few drops, optional for deeper football brown

1/2 cup white decorating icing or white buttercream (for laces)

green gel food coloring, a few drops (for grass accents)

12 small chocolate football candies or chocolate sprinkles, optional (for extra detail)

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12 cup muffin tin with liners, or grease the cups lightly.

2. In a large bowl whisk together 1 1/4 cups all purpose flour, 1 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp salt until evenly combined.

3. Add 1 large egg, 1/2 cup milk or buttermilk, 1/3 cup vegetable oil and 1 tsp vanilla extract to the dry mix and stir until just combined, don’t overmix or cupcakes get tough.

4. Stir in 1/2 cup hot coffee or hot water to loosen the batter and deepen the chocolate flavor, batter will be slightly thin which is fine.

5. Use an ice cream scoop or spoon to fill liners about two thirds full, bake 18 to 22 minutes or until a toothpick comes out with a few moist crumbs, cool in the pan 5 minutes then transfer to a wire rack to cool completely.

6. For the frosting beat 1 cup softened unsalted butter until smooth and pale, then gradually add 3 to 4 cups sifted powdered sugar, 1/3 cup unsweetened cocoa powder, a pinch of salt, 1 to 2 tsp vanilla extract and 2 to 3 tbsp milk or heavy cream until you reach a thick but pipeable consistency; use fewer tbsp for stiffer frosting. Add a few drops brown gel food coloring if you want a deeper football brown and beat to blend.

7. Reserve about 2 tbsp frosting and tint it green with a few drops green gel food coloring for grass accents, keep 1/2 cup white decorating icing or a small batch of white buttercream ready for laces.

8. To frost like footballs mound brown frosting on each cupcake and shape into a football oval with your spatula or the back of a spoon, chill cupcakes briefly if frosting is too soft so shapes hold.

9. Pipe the laces with white icing using a small round tip or a zip bag with the corner snipped: make one short vertical line down the center and 3 short horizontal stitches across it, add small tufts of green around the base with the green frosting and optionally press a chocolate football candy or a few chocolate sprinkles on top for detail.

10. Store in an airtight container at room temp up to 2 days or refrigerated up to 4 days, bring to room temp before serving. Tips: measure flour by spooning and leveling, sift sugar to avoid lumps, use room temp egg and butter for smoother batter and frosting, and dont skip the hot coffee trick for better chocolate flavor.

Equipment Needed

1. 12 cup muffin tin plus paper liners or a bit of oil for greasing
2. Ice cream scoop or a large spoon to portion batter
3. Two large mixing bowls, one for dry and one for wet
4. Whisk and rubber spatula for mixing and scraping
5. Measuring cups and spoons and a kitchen scale if you want exactness
6. Electric mixer or a strong hand whisk for the frosting
7. Piping bag with a small round tip or a zip top bag with the corner snipped, and an offset spatula or the back of a spoon to shape the footballs
8. Wire cooling rack and toothpicks for testing doneness and cooling

FAQ

Q: How many cupcakes does this make and what temp/time do I bake them at? A: About 12 standard cupcakes. Bake at 350°F (175°C) for 18 to 22 minutes, or until a toothpick comes out with a few moist crumbs. Let cool fully before frosting, or the buttercream will melt.

Q: Can I use regular milk instead of buttermilk? A: Yes. Buttermilk gives a slightly tangy, tender crumb, but you can make a quick substitute by adding 1/2 tablespoon vinegar or lemon juice to 1/2 cup milk, let it sit 5 minutes. Works great.

Q: How do I get that deep football brown frosting color? A: Use the cocoa in the frosting first, then add a few drops of brown gel coloring if you want it darker. Add color little by little, chill the buttercream if it gets too soft, and always taste as you go so it doesnt get too bitter. A pinch of salt helps the chocolate pop.

Q: What’s the easiest way to pipe the white laces and add green grass accents? A: Put white decorating icing in a small piping bag fitted with a tiny round tip, or use a zip-top bag and snip a tiny corner. Pipe a long oval for the ball shape or just place a small chocolate candy and pipe laces across it: one long line then short dashes on top. For grass, use a grass tip if you have one, or just a few small green dots or little stars with a small round tip.

Q: How should I store or make these ahead? A: Unfrosted cupcakes can be frozen up to 2 months. Frosted cupcakes keep at room temp in an airtight container for 1 to 2 days, or in the fridge for up to 4 to 5 days. If refrigerated, bring to room temp 30 to 60 minutes before serving so the buttercream softens and tastes best.

Q: Can I make these egg-free or dairy-free? A: Yep. For egg-free try a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 min) or a commercial egg replacer. Use plant milk and vegan butter for the frosting, but expect a slightly different texture and flavor. If you swap applesauce for oil, use less or expect a denser cupcake.

How To Make Football Cupcakes Recipe Substitutions and Variations

All purpose flour: swap for a 1-to-1 gluten free flour blend (use same volume), or try whole wheat pastry flour 1:1 for a nuttier taste, but it will be a bit denser.
Large egg: use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 min), or 1/4 cup applesauce, or a commercial egg replacer if you need egg free.
Milk or buttermilk: use unsweetened plant milk (soy, oat, almond) 1:1, or make quick buttermilk by adding 1/2 tbsp lemon juice or vinegar to 1/2 cup milk and let sit 5 min.
Unsalted butter (frosting): swap for vegetable shortening or coconut oil 1:1 for a firmer, more stable frosting, or use salted butter but skip the pinch of salt and taste as you go.

Pro Tips

1. Beat the butter way longer than you think before adding sugar for the frosting. Let it get very pale and airy, then add powdered sugar slowly so you dont end up with grainy frosting. If it still feels gritty, keep beating on medium for a couple more minutes.

2. Use freshly brewed hot coffee not lukewarm water when you add it to the batter. The heat helps bloom the cocoa so the chocolate flavor pops. Just dont pour boiling liquid right onto the egg for too long, and mix quickly so the batter stays smooth.

3. Chill the cupcakes briefly after you mound the brown frosting if you need crisp football shapes. Cold frosting sets faster and is easier to pipe white laces on. If the brown frosting gets too stiff after chilling, sit them at room temp 10 to 15 minutes before serving so they arent chalky.

4. Keep a toothpick handy while decorating. Tiny mistakes on the laces or green tufts are fixed faster with a toothpick than redoing the whole thing. For cleaner white lines, use a thicker white icing and a very small round tip or a tiny corner cut from a plastic bag so the stitches hold their shape.

How To Make Football Cupcakes Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I turned ordinary cupcakes into touchdown treats with a quick, playful method that's perfect for Easy Football Themed Desserts and sure to spark ideas for your next game day.

Servings

servings

Calories

546

kcal

Equipment: 1. 12 cup muffin tin plus paper liners or a bit of oil for greasing
2. Ice cream scoop or a large spoon to portion batter
3. Two large mixing bowls, one for dry and one for wet
4. Whisk and rubber spatula for mixing and scraping
5. Measuring cups and spoons and a kitchen scale if you want exactness
6. Electric mixer or a strong hand whisk for the frosting
7. Piping bag with a small round tip or a zip top bag with the corner snipped, and an offset spatula or the back of a spoon to shape the footballs
8. Wire cooling rack and toothpicks for testing doneness and cooling

Ingredients

1 1/4 cups (150 g) all purpose flour
1 cup (200 g) granulated sugar
1/3 cup (35 g) unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 large egg, room temperature
1/2 cup (120 ml) milk or buttermilk
1/3 cup (80 ml) vegetable oil
1 tsp vanilla extract
1/2 cup (120 ml) hot coffee or hot water
1 cup (227 g) unsalted butter, softened (for frosting)
3 to 4 cups (360-480 g) powdered sugar, sifted
1/3 cup (35 g) unsweetened cocoa powder (for brown football color)
2 to 3 tbsp milk or heavy cream (for frosting consistency)
pinch of salt
1 to 2 tsp vanilla extract (for frosting)
brown gel food coloring, a few drops, optional for deeper football brown
1/2 cup white decorating icing or white buttercream (for laces)
green gel food coloring, a few drops (for grass accents)
12 small chocolate football candies or chocolate sprinkles, optional (for extra detail)

Directions

Preheat oven to 350°F (175°C) and line a 12 cup muffin tin with liners, or grease the cups lightly.
In a large bowl whisk together 1 1/4 cups all purpose flour, 1 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp salt until evenly combined.
Add 1 large egg, 1/2 cup milk or buttermilk, 1/3 cup vegetable oil and 1 tsp vanilla extract to the dry mix and stir until just combined, don’t overmix or cupcakes get tough.
Stir in 1/2 cup hot coffee or hot water to loosen the batter and deepen the chocolate flavor, batter will be slightly thin which is fine.
Use an ice cream scoop or spoon to fill liners about two thirds full, bake 18 to 22 minutes or until a toothpick comes out with a few moist crumbs, cool in the pan 5 minutes then transfer to a wire rack to cool completely.
For the frosting beat 1 cup softened unsalted butter until smooth and pale, then gradually add 3 to 4 cups sifted powdered sugar, 1/3 cup unsweetened cocoa powder, a pinch of salt, 1 to 2 tsp vanilla extract and 2 to 3 tbsp milk or heavy cream until you reach a thick but pipeable consistency; use fewer tbsp for stiffer frosting. Add a few drops brown gel food coloring if you want a deeper football brown and beat to blend.
Reserve about 2 tbsp frosting and tint it green with a few drops green gel food coloring for grass accents, keep 1/2 cup white decorating icing or a small batch of white buttercream ready for laces.
To frost like footballs mound brown frosting on each cupcake and shape into a football oval with your spatula or the back of a spoon, chill cupcakes briefly if frosting is too soft so shapes hold.
Pipe the laces with white icing using a small round tip or a zip bag with the corner snipped: make one short vertical line down the center and 3 short horizontal stitches across it, add small tufts of green around the base with the green frosting and optionally press a chocolate football candy or a few chocolate sprinkles on top for detail.
Store in an airtight container at room temp up to 2 days or refrigerated up to 4 days, bring to room temp before serving. Tips: measure flour by spooning and leveling, sift sugar to avoid lumps, use room temp egg and butter for smoother batter and frosting, and dont skip the hot coffee trick for better chocolate flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.