Spiced Pumpkin Pull-Apart Cupcake Cake {Recipe Time}

Spiced Pumpkin Pull-Apart Cupcake Cake {Recipe Time}

It’s that time of year again! Time for pumpkin spice everything!!! Woohoo!!

One of our top favorite goodies to make, besides the classic pumpkin bread, are Spiced Pumpkin Cupcakes. I used to make them topped with a Maple Butter Frosting until Rosie requested a Spiced Pumpkin Cake with a Brown Sugar Frosting for her birthday some years ago. {The link takes you to a post from 2010 on my first blog.} Rosie has requested it a couple times since and I’ve started making it for other occasions.

Recently, my dad asked me to bake something for my sister’s homecoming. Actually, what he asked for was “something with that really good maple frosting on it.” The “really good maple frosting” is actually a brown sugar frosting that tastes almost exactly like my maternal grandmother’s maple fudge. ::swoon:: That stuff is so addictive!

August 2012 – The inside of the cake when Rosie turned 6 years old. The top layer is the Spiced Pumpkin Cake and the middle layer is the Brown Sugar Frosting.

Whether in cake or cupcake form, the cake is so moist and spongy. It has a wonderful pumpkin flavor with the taste of the nutmeg, cinnamon, and allspice coming through to round out each bite. The sweet and rich Brown Sugar Frosting balances out the spice of the cake to create a harmonious bite each time. It takes a lot of restraint for me to not sneak a cupcake each time I walk by. πŸ˜‰

Ready to try it for yourself? Unfortunately I can’t magically give you one through the screen. But! I can give you the key to all this deliciousness and walk you through the steps! And you’ll have a heavenly dessert to bring with you to holiday parties and meals that will knock everyone’s socks off! Or…ya know, if you just want to bake this deliciousness for yourself and not share- I won’t judge. πŸ˜‰

Let’s get started!

Spiced Pumpkin Pull-Apart Cupcake Cake

What you’re going to need:

3 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon ground allspice
1 3/4 teaspoons ground nutmeg
1 3/4 teaspoons ground cinnamon
1/2 teaspoon pumpkin pie spice
3 cups granulated sugar
1 3/4 cups pumpkin puree
1/2 cup vegetable oil
1/2 cup unsalted butter, room temperature
5 eggs
1/2 teaspoon vanilla extract

Preheat your oven to 350 degrees Fahrenheit. Line your muffin pans with cupcake liners and set them aside.

 

In a large mixing bowl, whisk together the flour, baking soda, salt, ginger, allspice, nutmeg, cinnamon and pumpkin pie spice. Set the bowl aside.

 

 

In the bowl of a stand mixer that has been fitted with the paddle attachment, cream together the butter and sugar.

 

Now beat in the oil and eggs.

 

 

Slowly, add in half of the flour mixture. Once half of the flour mixture has been added, add the pumpkin puree to the bowl and beat on medium speed.

 

Once all of the pumpkin has been incorporated, scrape down the sides of the bowl.

 

 

Slowly beat in the rest of the flout mixture. Now add in the vanilla extract.
Fill each of the muffin cups about two-thirds of the way full.

Bake your cupcakes at 350 degrees {Fahrenheit} for 17-19 minutes, until a toothpick inserted in the middle of the cupcakes comes out clean. Cool in the pan for about 5 minutes, then turn out onto a wire rack to finish cooling.

While your cupcakes are baking, it’s time to get started making the frosting! Because it’s a cooked frosting, it does take a little time to prepare.

 

Brown Sugar Frosting

1/2 cup unsalted butter
1 cup packed light brown sugar
1/4 cup milk
2-3 cups confectioner’s sugar

 

 

In a saucepan over medium heat, melt the butter.

Stir in the brown sugar.

 

 

Bring the mixture to a boil. When it is boiling, turn the heat down to medium-low and continue to boil for 2 minutes and stir constantly!

 

 

 

Stir in the milk and return the mixture to a boil. Keep stirring!

Once the mixture reaches a boil, remove the saucepan from the heat. Let it cool to lukewarm. Every few minutes, I like to stir the mixture up with the whisk to help it cool faster.

 

Once the mixture has cooled, gradually add two cups of the confectioner’s sugar.

Transfer the mixture to the bowl of your stand mixer, which needs to be fitted with the whisk attachment. Beat the frosting until it reaches the consistency you want in order to spread pipe and then spread it. If the frosting is too thick, add about a tablespoon of hot water.

Put your icing into a piping bag that has a tip for decorating cupcakes.

Now it’s time to put your pull-apart cake together!

Smoosh all of your cupcakes tightly together on your plate, cake board, or cake carrier. You want them packed in tightly not only to make icing it easier, but also so the cupcakes won’t wiggle if you have to transport it anywhere. πŸ˜‰

Now begin piping the icing onto each cupcake, and also let your icing trail from one cupcake to another.

 

Once all of your cupcakes have frosting on them, begin spreading and evening out the frosting over the top of your cupcake cake.

Once you get it all smooth, it’s time to decorate!

For my cake, I used a tube of Wilton’s black icingΒ and a batch of the Brown Sugar Frosting that I colored purple.

And just like that, you have a Spiced Pumpkin Pull-Apart Cake topped with a delectable Brown Sugar Frosting that tastes like a maple fudge. Wherever you bring this bad boy, you’ll be sure to wow the guests! Trust me. πŸ˜‰

Good luck! Feel free to share how it goes! I’d love to hear about it!Β 

Let’s make it a great day guys!

3 thoughts on “Spiced Pumpkin Pull-Apart Cupcake Cake {Recipe Time}

  1. Brown Sugar Icing…oh my! I’m pretty sure this recipe will only encourage my daughter’s habit of only licking off the icing and not actually eating the cake. I on the other hand may have to try the icing on all sorts of cakes / cupcakes. Spiced Pumpkin is a favorite too! Thanks for sharing!

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