Insert the end of a wooden spoon or dowel into the center of each cooled cupcake to make a hole. Fill a plastic freezer bag with half of the tinted frosting. Use scissors or kitchen shears juiced up about 1/4 inch from one corner of bag. Insert bag into the whole of 1 cup cake. Squeeze gently until filling comes to the top of the cupcake. Repeat with remaining cupcakes. Frost each cupcake with remaining tinted frosting. Top each with coordinating colored sprinkles and one candy football.