Recipes and Cooking Baseball Glove Cupcakes Be the first to rate & review! If you want cupcake decorating ideas that will snag you a home run, these baseball glove cupcakes will get the job done. They’re great for a birthday party, or to celebrate the team’s big win. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 15, 2019 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 1 hrs Cool Time: 45 mins Total Time: 1 hrs Servings: 24 Yield: 24 (2 1/2-inch) cupcakes Jump to Nutrition Facts Ingredients 1 package 2-layer-size yellow or white cake mix 1 recipe Butter Frosting Red paste food coloring Brown paste food coloring 48 miniature peanut butter-filled peanut sandwich cookies, split in half and filling scraped (discard filling) 6 peanut butter-filled peanut sandwich cookies, split in half and filling scraped (discard filling) 24 vanilla wafers Butter Frosting ¾ cup butter, softened 2 pound (about 8 cups) powdered sugar ⅓ cup milk 2 teaspoon vanilla Milk Food coloring, optional Directions Preheat oven to 350°F. Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside. Prepare and bake cake mix according to package directions for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Tint about 1/4 cup of the Butter Frosting with red food coloring. Place in a small heavy resealable plastic bag with a very small hole cut out of one corner; set bag aside. Remove about 2/3 cup of the frosting for baseball cookies; set aside. Tint the remaining frosting light brown to match the color of the peanut sandwich cookies; use to generously frost the cupcakes. Place the remaining light brown frosting in a pastry bag fitted with a small round tip; pipe onto the split sandwich cookies to resemble a crosshatch pattern. Press four of the split miniature sandwich cookies into the top edge of each cupcake for the fingers of the baseball glove. Break the split regular sandwich cookies in half crosswise; press one half into the top edge of each cupcake for the thumb of the baseball glove. Set cupcakes aside. Use the reserved 2/3 cup white frosting to frost the vanilla wafers. Pipe the red frosting onto frosted vanilla wafers to resemble baseball stitching. Place the decorated wafers on the baseball glove cupcakes. Butter Frosting In an extra-large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in 1/3 cup milk and vanilla. Gradually beat in the remaining powdered sugar until smooth. Beat in enough additional milk to reach spreading consistency. If desired, tint with food coloring. This frosts tops and sides of two 8- or 9-inch cake layers. (Halve the recipe to frost a 13x9-inch cake or 10-inch fluted tube cake.) Citrus Butter Frosting: Substitute lemon or orange juice for the milk and add 1/2 teaspoon finely shredded lemon or orange peel. Chocolate Butter Frosting: Substitute 1/2 cup unsweetened cocoa powder for 1/2 cup of the powdered sugar. Coffee Butter Frosting: Add 1 tablespoon instant espresso coffee powder or coffee crystals with the powdered sugar or substitute strong brewed coffee for the milk. Peppermint Butter Frosting: Substitute 1/2 teaspoon peppermint extract for the vanilla and tint pink with red food coloring. Almond Butter Frosting: Substitute 1/2 teaspoon almond extract for the vanilla. Milk Chocolate Butter Frosting: Melt 1 cup milk chocolate pieces and beat into the butter before adding the powdered sugar. Peanut Butter Butter Frosting: Beat 1/2 cup peanut butter into the butter before adding the powdered sugar. Spice Butter Frosting: Add 1 to 2 teaspoons apple pie spice or pumpkin pie spice with the powdered sugar. Strawberry Butter Frosting: Beat 1/3 cup strawberry jam into the butter before adding the powdered sugar. Irish Cream Butter Frosting: Substitute Irish cream liqueur for the milk. Rate it Print Nutrition Facts (per serving) 405 Calories 15g Fat 68g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 405 % Daily Value * Total Fat 15g 19% Saturated Fat 6g 30% Cholesterol 43mg 14% Sodium 276mg 12% Total Carbohydrate 68g 25% Total Sugars 48g Protein 3g Calcium 30.3mg 2% Iron 1.1mg 6% Potassium 14mg 0% Folate, total 20.2mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.