• To Prep: Preheat the oven to 350 degrees Fahrenheit. Place cupcake liners in a standard muffin tin and set aside.

To Make The Cupcakes:

• In the bowl of a stand mixer, cream together the softened butter and sugar until smooth, scraping down the sides of the bowl as needed.
• Add in the eggs, vanilla, oil and milk.  Mix well, scraping down the sides often. Next, add in the salt, baking powder and flour. Mix thoroughly, scraping down the sides as needed.
• Portion out the batter in the cupcake liners, filling each one no more than 3/4 of the way full.
• Bake in the preheated oven for about 14 minutes. Allow to cool completely before decorating.

To Make The Frosting:

• In the bowl of the stand mixer, combine the softened butter and about half of the powdered sugar. Mix on low speed until just combined.
• Add in the remaining powdered sugar, milk, vanilla and salt. Mix on low until those ingredients are incorporated, then increase to medium speed, whipping the frosting until smooth and creamy.
• Divide the frosting among three small bowls: keep two-thirds of the frosting white, color about 1/4 cup of the frosting red, and 1 cup of frosting green. should be tinted red and the remaining 1 cup of frosting should be tinted green.
• Scoop the white frosting into a pastry bag fitted with a large round tip. Transfer the red frosting into a pastry bag with a small round tip, and the green frosting to a pastry bag fitted with a grass tip or small star tip.

To Assemble & Decorate:

• Pipe a large round ball in the center of each cupcake. Use an offset spatula or similar to smooth the tops so they are rounded like a baseball.
• Use the red frosting to draw two rows of red stitching along the sides of the ball.
• Finally, pipe the green grass around the outside edges of each cupcake.