Print the golf flag topper PDF template. Cut out each flag along the solid lines. Fold each flag in half lengthwise over a toothpick, aligning the edges neatly. Apply a small dot of hot glue to the inside of the fold and press firmly to secure the flag around the toothpick. Set aside to dry completely before inserting into the frosted cupcakes.

Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners and set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and granulated sugar together on medium-high speed for 3–4 minutes, until the mixture is noticeably lighter in color and fluffy. Do not rush this step — proper creaming is the foundation of a light cupcake.

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vegetable oil and vanilla extract and mix until fully combined.

In a separate bowl, whisk together the flour and baking powder. With the mixer on low speed, alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour (three additions of flour, two of milk). Mix only until the last streak of flour disappears — do not overmix.

Using an ice cream scoop or large spoon, fill each cupcake liner about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back lightly when touched.

Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Do not frost warm cupcakes — the frosting will melt and slide off.

In a clean stand mixer bowl, beat the softened butter on medium-high speed for 2–3 minutes until pale and creamy. Reduce speed to low and gradually add the sifted powdered sugar, one cup at a time, mixing until incorporated after each addition.

Add the heavy cream (or milk) and vanilla extract. Increase speed to medium-high and beat for 3–5 minutes until the frosting is light, fluffy, and spreadable. Add green gel food coloring a small amount at a time, mixing on low after each addition, until you reach a vibrant, saturated grass green.

Using an offset spatula or the back of a spoon, spread a smooth, flat layer of green frosting over the entire surface of each cooled cupcake. This is the 'putting green' base layer — keep it flat and even.

Fill a piping bag fitted with a Wilton #233 grass tip with the remaining green frosting. Pipe a textured 'rough' border around the outer edge of each cupcake by squeezing the bag, pulling up slightly, and releasing pressure to create individual blades of grass. Leave the smooth center section clear.

Place a single white ball sprinkle or Sixlet in the center of the smooth green section to represent the golf ball. Insert one prepared flag topper at a jaunty angle just behind the ball. Serve immediately or store at room temperature for up to 2 days.