What kind of cupcakes do you make for a children’s sports or birthday party? If they love baseball then Chocolate Baseball Cupcakes of course.

If you enjoy making creative cupcakes then these baseball sports cupcakes will do the trick. They will be a home run at your next sports event or birthday party.

We recently went to a birthday party and I was asked to make these fun cupcakes.

My daughter was one of the only girls invited to since she is an avid sports enthusiast, she fit right it. She played whiffle ball, she was the pitcher, then they swam and ate pizza and cupcakes. The cupcakes were a big hit and the birthday boy loved them.

How to Create Baseball Fondant Toppers

I started with making some chocolate cupcakes and white buttercream frosting while adding a little green frosting using the Wilton grass tip.

Then I made baseball fondant toppers. I bought some white fondant and rolled it out. Then took a biscuit cutter and cut out 24 of them. I do this the day before so they can dry and not get mushy when they sit on the cupcakes. Then when they are firm enough I used a red edible marker and made the thread design.

I really liked how they came out. Once they were done, I frosted the cupcakes with a 1M tip and made a swirl of Vanilla frosting and added some green grass frosting and then put the baseball topper on each one.

It is best to frost right before you put on the fondant. If you frost and wait, the frosting with crack and maybe come off when you lay the topper on, plus that is like the glue that holds it on.

Chocolate Baseball Fondant Topper Cupcakes

You will also not want to refrigerate once the fondant is on since fondant doesn’t do well with refrigeration. I hope you enjoyed these chocolate baseball cupcakes and see some of my other easy dessert recipes.

Chocolate Baseball Cupcakes Recipe

Chocolate Baseball Cupcakes

If you enjoy making creative cupcakes then these baseball sports cupcakes will do the trick. They will be a home run at your next sports event or birthday party.

5 from 1 vote

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Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: cupcakes

Calories: 275kcal

Author: Candi Elm

Ingredients

1 1/2 sticks of softened butter
1 2/3 cup white granulated sugar
3 lrge eggs
1 teaspoon Vanilla
2 cups sifted flour
2/3 cup cocoa powder
1 1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 1/3 cup hot water

Buttercream Frosting

Baseball Fondant Toppers
2 sticks Butter Unsalted
3 cups Powdered Sugar Sifted
1 teaspoon salt
1 teaspoon milk
1 teaspoon Vanilla Extract

Instructions

Preheat over to 350 degrees F. Line 2 muffin tins with cupcake liners.
In a stand mixer add butter and sugar and beat until creamy. Add eggs one at a time. Add Vanilla.
In a large bowl, add all dry ingredients and use a whisk to blend.
Add dry ingredients alternately with hot water into stand mixer.
Using a ice cream scoop add to liners and Bake for 20 minutes, or until done.

Frosting

Place Butter in Mixer and Beat.
Add 1 cup of sifted sugar at a time until all are incorporated.
Add milk, salt and extract, continue beating until smooth.
Make Fondant toppers and then assemble.

Notes

Do not refrigerate once the fondant is on top. Fondant will get mushy and soft.

The fondant is edible, but most people will just take it off and discard.

Nutrition

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