Cupcake Cakes Recipe
Cupcake cakes, also known as pull-apart cakes, are a fun and easy way to serve cupcakes in the shape of a traditional cake. They are great for birthdays, parties, and events where guests can grab a cupcake without the need to slice a cake. This recipe provides a simple vanilla cupcake base with buttercream frosting, but you can customize it to your liking!
Equipment
- Muffin tin
- Cupcake liners
- Mixing bowl
- Electric mixer
- Piping bag and tips
- Large serving tray or cake board
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- For the Buttercream Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp milk or cream
- Food coloring optional
Instructions
Preheat and Prepare:
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Mix the Dry Ingredients:
- In a bowl, whisk together the flour, baking powder, and salt.
Cream the Butter and Sugar:
- In a separate large mixing bowl, beat the softened butter and sugar together until light and fluffy using an electric mixer.
Add Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Bake the Cupcakes:
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Buttercream Frosting:
- In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, 1 cup at a time, mixing on low speed.
- Stir in the vanilla extract and 2 tablespoons of milk. If the frosting is too thick, add more milk 1 tablespoon at a time until you reach the desired consistency.
- Optionally, divide the frosting into separate bowls and add food coloring.
Assemble the Cupcake Cake:
- Arrange the cooled cupcakes in the shape of your desired cake (e.g., number, heart, or themed shape) on a large serving tray or cake board.
- Use a piping bag to frost the cupcakes, connecting the frosting across cupcakes so that it looks like a single cake. Smooth the frosting with a spatula or keep the piped design for a decorative look.
Decorate:
- Decorate the cake with sprinkles, edible glitter, or additional toppings if desired.
Notes
You can customize the flavor of the cupcakes by adding cocoa powder for chocolate cupcakes or using different extracts like almond or lemon.
Cupcake cakes can be shaped into any theme you like, such as numbers, letters, or even themed characters.
For a fun twist, fill the cupcakes with jam, cream, or chocolate ganache before frosting.
Cupcake cakes can be shaped into any theme you like, such as numbers, letters, or even themed characters.
For a fun twist, fill the cupcakes with jam, cream, or chocolate ganache before frosting.
Nutrition
Serving: 1cupcakeCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0gCholesterol: 70mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 40gVitamin A: 500IUVitamin C: 0mgCalcium: 60mgIron: 1mg
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