Can I make the cupcakes ahead of time?

Absolutely! You can bake the cupcakes up to 3 days in advance and store them in an airtight container at room temperature. Just make sure to frost them right before serving for the best texture and flavor.

Can I use a different type of frosting?

Of course! The salted caramel frosting is amazing, but you can definitely swap it out for your favorite buttercream or cream cheese frosting. Just keep in mind that the flavors might be a little different.

How do I store leftovers?

Leftover cupcakes can be stored in an airtight container in the fridge for up to 5 days. If you want to keep them fresh for longer, you can even freeze the unfrosted cupcakes for up to 3 months.

Can I make these gluten-free or dairy-free?

Absolutely! For a gluten-free version, simply swap out the all-purpose flour for a 1-to-1 gluten-free flour blend. And for dairy-free, use plant-based milk and dairy-free butter or margarine in the cupcake batter and frosting.

Any tips for decorating the cupcakes?

The possibilities are endless! You can get creative with football-themed sprinkles, crushed candy, or even edible glitter. And don't forget, a drizzle of salted caramel or a dollop of chocolate ganache can take these cupcakes to the next level.

GAME DAY CUPCAKES FOR FOOTBALL PARTIES 🏈

Ingredients

– 1 ½ cups all-purpose flour

– 1 cup granulated sugar

– ½ cup brown sugar

– 1 tsp baking powder

– ½ tsp baking soda

– ½ tsp salt

– ½ cup unsalted butter, softened

– 2 large eggs

– 1 tsp vanilla extract

– ¾ cup sour cream

– ½ cup mini chocolate chips

– ½ cup crushed pretzels

– 1 cup frosting (any flavor)

– Chocolate sauce for drizzling

Instructions

Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In another bowl, beat together the softened butter, eggs, and vanilla extract until smooth.
Add the sour cream and mix until fully combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the mini chocolate chips and crushed pretzels.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting.
Once cooled, frost the cupcakes with your favorite frosting and drizzle with chocolate sauce.

Notes

For an extra kick, consider adding a pinch of sea salt on top of the frosting.

These cupcakes can be made a day in advance; just store them in an airtight container.

Author: Astrid
Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Sweet & Salty Mashups 🍰
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cupcake
Calories: 250 kcal
Sugar: 15g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

Keywords: cupcakes, game day, dessert