Prep the pan: Line a 12-cup muffin tin with cupcake liners. You’ll likely need two rounds for 24 cupcakes, or use two pans if you have them.

Make the batter: Prepare the cake mix according to the box instructions. For softer cupcakes, use room-temperature eggs and don’t overmix—stop when the batter is just smooth.

Fill the liners: Divide the batter evenly, filling each liner about two-thirds full. This helps them bake with a slight dome that’s easy to frost.

Bake: Bake according to package time for cupcakes, usually 15–20 minutes, until a toothpick comes out clean or with a few crumbs.

Cool completely: Let cupcakes sit in the pan for 5 minutes, then move them to a rack. Cool fully before frosting so the icing doesn’t melt.

Frost the base: Stir the white frosting to loosen it. Spread or pipe a smooth, even layer on each cupcake. Aim for a flat top to mimic a baseball’s surface.

Prep your red icing: Fill a piping bag with a small round tip (like Wilton #2 or #3) or snip a very tiny corner from a zip-top bag. If using gel, test the flow on a plate first.

Draw the “seams”: Pipe two curved lines across the cupcake, facing each other like parentheses. Think of a gentle crescent on each side—don’t make them too close together.

Add the laces: Pipe short, small diagonal dashes across each curved line—about 4–6 per side. Keep them evenly spaced and angled slightly toward the cupcake’s center.

Optional details: Add team initials with a black edible marker or a tiny dot of chocolate chip as a “logo.” Keep it simple so the baseball look stays clear.

Set and serve: Let the red lines set for 10–15 minutes. If transporting, chill the cupcakes for 20 minutes to firm up the frosting.