Golf Cupcakes

These simple and very easy to make cupcakes are made with a vanilla flavoured sponge and decorated with green buttercream and mini golf balls made with marzipan. Fun and unique bake, ideal for Father’s Day or for any golf enthusiasts out there!

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This recipe was created by food photographer Anna. You can find more of her delicious recipes through her Instagram channel @anna_wierzbinska

For the Cupcakes:
  • 110g Tate & Lyle Fairtrade Pure Cane Caster Sugar
  • 110g butter (softened and cubed)
  • 2 large eggs
  • 1 tsp vanilla
  • 110 g self-raising flour
  • 1-2 Tbsp milk
For the Buttercream
  • 125g butter (softened)
  • 180g Tate & Lyle Fairtrade Cane Icing Sugar
  • 1 Tbsp milk
  • 3-4 drops of green food colouring
  • 30- 40g marzipan for decoration


  1. Preheat the oven to 180 C (160 C fan) and line a 12-hole muffin tin with cupcake liners.
  2. Cream the butter and the sugar together for 2-3 minutes until pale and fluffy.
  3. Whisk eggs with vanilla in a jug or a mug, and gradually add into the sugar and butter, mixing well after each addition.
  4. Sift in the flour and fold into the rest of the ingredients using a spoon or spatula. Add 1 tbsp of milk to thin the batter out a bit. Divide the batter between cupcake cases, filling each no more than half full.
  5. Bake for 12 – 15 minutes, or until the cakes are golden brown. Remove from the oven and cool completely.
  6. Make the buttercream by beating all the ingredients together. Add enough food colouring to achieve the desired shade of green and transfer it to the piping bag (use the grass nozzle if you have one). Pipe the buttercream on top of the cupcakes.
  7. Decorate the cupcakes with small ‘golf balls’ made of marzipan and use some decorative toothpicks if you’d like.