This cupcake cake was probably one of my favorite cakes to do. I really enjoyed making it and I think it turned out pretty good being this was my first go at one.
I love the idea of a cupcake cake especially when you are throwing a big party for a crowd. You do not have to worry about cutting a cake and making sure there is enough for all to go around. There really is no mess to clean up and you really don’t need plates or utensils to serve this. Just grab a napkin and pull apart a cupcake! Eazy Peazy!
In this blog post, I’ll help you step-by-step on how to make this cupcake cake for your next big celebration. You can chose any number(s) you need with the template I included below.
First, gather all your ingredients for the cupcakes. I used a vanilla cupcake recipe but you can chose any flavor you desire. You will need 54 cupcakes total for the number 50. Please refer to the number template below to see how many cupcakes you will need for number(s).
FOR THE VANILLA CUPCAKES:
- 6 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 & 2/3 cups whole milk
- 2 tablespoons pure vanilla extract
- 2 cups (4 & sticks) unsalted butter, slightly softened
- 4 cup granulated sugar
- 4 large eggs
- 8 large egg whites
Next, Preheat the oven to 325°F degrees. Line a 12-cup cupcake panor24-cup cupcake panwith paper liners. You will need to repeat baking until all cupcakes are done.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a bowl, stir together the milk and vanilla.
In the bowl of a stand mixer fitted with the paddle attachment or a large bowl and a handled mixer, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
Reduce the speed to medium-low, slowly add the egg and egg whites one at a time, and beat until creamy, 1 to 2 minutes.
Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addition.
Divide the batter evenly among the cupcake liners and bake until the tops are just dry to the touch, and a toothpick inserted into the center comes out clean, 18 to 20 minutes.
Transfer the pan to a wire rack and cool completely before frosting and decorating.
Ingredients:
- 2 teaspoon Imitation Clear Vanilla Extract 8 ounces (I used regular pure vanilla extract)
- 1 cup solid vegetable shortening
- 1 cup (2 sticks) butter or margarine, softened
- 8 cups sifted confectioners’ sugar, approximately 2 lb.
- 4 tablespoons milk
Directions:
In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
Gradually add milk or water, beat at medium speed until light and fluffy.
Now for the fun part, you get to decorate the number cupcake cake!
I first assembled 2 pieces of cardboard (or you can use cake board) since just 1 was too heavy for all 54 cupcakes. I cut the cardboard a little bit longer than the height and width of my cupcake cake. Then I wrapped the cardboard with Wilton Fancy Foil Wrap.
Next, I placed the cupcakes on the wrapped cardboard to resemble the number 50. Below you can chose which number(s) you will need for your own number cupcake cake.
After you have made the buttercream frosting, you will need to divide the mixture into 2 bowls. One will remain a white buttercream and the other you will use food gel to dye it another color you desire. I chose to do Delphinium Blue.
For this cupcake cake I used Wiltons pipping tip1M,8B,a pipping bag,andWilton® Icing Bag Ties.
First, I pipped the white buttercream using a 1M pipping tip to make little and big rosettes throughout the cupcake cake. Then I used a 8B (star tip) to pipe in random spots, again just all over the cupcake cake. There is no correct way on how to do this step.
Then, I pipped in the Delphinium Bluebuttercream with the same tips as the white buttercream and just really filling in all the empty spots where there was no frosting already.
There really is no right or wrong way to pipe the designs. Just be creative as you can. You basically just pipe with the different tips and colors here and there until you can no longer see any more of the cupcakes.
Last, I decorated the cupcake cake. First with macaroons (I found at Costco)…
Then with fresh blackberries and blueberries…
And of course with somewhite sprinkles…
Lastly, some edible flowers (that I found at Whole Foods)…
You too can make this! Do not be intimidated! If you have a good execution plan then this will be a piece of cake! I really hope this step-step-tutorial helped you in creating your next masterpiece!
- I always like to bake my cupcakes or cake(s) a day before I decorate with frosting. I have learned that breaking the steps up into a couple days always seems to lessens the stress of big projects like this. So once the cupcakes or cake(s) have cooled completely, wrap them in plastic wrap or if you have a cupcake or cake to-go container that would work too. You can leave them out at room temperature or put them in the refrigerator overnight.
- My favorite go-to baking book is The Sprinkles Baking Book: 100 Secret Recipes from Candace’s Kitchen.
- I love using Wilton baking pans. I feel like they are the best quality pans out there for the price. They don’t rust, are durable, and easy to clean. For muffins or cupcakes, I love using the 24 count muffin tin. It is so awesome! I love how you only need to use the oven once instead of twice with a 12 count muffin tin. My time is precious to me, as it probably is for you too, so saving time in the kitchen is key. I found all my Wilton baking essentials at my favorite store, TARGET!
- For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as,Almond Flour,Coconut Flour,Gluten Free Flour,Whole Wheat Flour,Pastry Flour,Bread Flour, andXanthan Gum.They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
- Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
- Costco, Target, & Amazon are my favorite stores to shop at!
Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee
Sprinkles Vanilla Cupcakes
Adapted from The Sprinkles Baking Book: Vanilla Cupcakes
By: Tammie
- September 12, 2019
- 54
- 1 hr 45 min
- Print this
Ingredients
- 6 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 & 2/3 cups whole milk
- 2 tablespoons pure vanilla extract
- 2 cups (4 sticks) unsalted butter, slightly softened
- 4 cups granulated sugar
- 4 large eggs
- 8 large egg whites
Directions
- Step 1
- Preheat the oven to 325°F degrees. Line a 12 or 24 cup cupcake pan with paper liners. You will need to repeat baking until all cupcakes are baked.
- Step 2
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step 3
- In a small bowl, stir together the milk and vanilla.
- Step 4
- In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
- Step 5
- Reduce the speed to medium-low, slowly add the egg and egg whites one at a time, and beat until creamy, 1 to 2 minutes.
- Step 6
- Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addition.
- Step 7
- Divide the batter evenly among the cupcake liners and bake until the tops are just dry to the touch, and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and cool completely before frosting and decorating.
- Step 8
- Please see above for a step-by-step tutorial on how to assemble the number cupcake cake.
Wilton's Buttercream Frosting
This recipe is for stiff consistency buttercream, which is excellent for piping decorations like flowers. However, it will need to be thinned for icing cakes and borders.
By: Tammie
- September 12, 2019
- 4 cups
- 10 min
- Print this
Ingredients
- 2 teaspoons Imitation Clear Vanilla Extract 8 ounces (I used regular pure vanilla extract)
- 1 cup solid vegetable shortening
- 1 cup (2 sticks) butter or margarine, softened
- 8 cups sifted confectioners' sugar, approximately 2 lb.
- 4 tablespoons milk
Directions
- Step 1
- In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
- Step 2
- Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
- Step 3
- Gradually add milk or water, beat at medium speed until light and fluffy.
- Step 4
- Note 1:For Pure White Icing (stiff consistency): Omit butter and substitute an additional cup shortening for butter and add teaspoon Clear Butter Flavor. Substitute Clear Vanilla for Pure Vanilla Extract.
- Step 5
- Note 2: Keep bowl covered with plastic wrap until ready to use.
- Step 6
- Note 3: If using a hand mixer, beat shortening, butter (if used) and liquids first, then add sugar, as above. Make one batch at a time to prevent hand mixer from burning out.
- Step 7
- Note 4: Depending on the humidity and climate, it may be necessary to adjust the liquid and the sugar in your icing. If icing looks dry, add small amounts of liquid (1/4 to 1/2 teaspoon at a time). If icing is too wet, add 1 tablespoon of sugar at a time. The key for both adjustments is adding small amounts until you achieve the right consistency.
- Step 8
- Note 5: This recipe can be made with all butter by replacing 1/2 cup of shortening with 1/2 cup of butter. An all-butter recipe will make a noticeably softer buttercream and will also melt faster than a recipe made with shortening.
- Step 9
- Note 6: If you find that this recipe is too sweet, consider using a pinch of salt, which will help cut the sweetness. Let the pinch of salt dissolve in your liquid to avoid granules of salt in the buttercream. Try substituting some of the butter in the recipe with salted butter.
- Step 10
- Note 7:Adding Flavor: Wilton’s Buttercream Icing recipe is a great base for your favorite flavorings and extracts. Add flavoring to taste, but be mindful not to add so much liquid that it affects the consistency of your icing. If you like using a lot of flavor, try substituting some of your liquid with flavoring.
- Step 11
- Note 8: Try using the Treatology Flavor System, designed specifically for decorating. Because these flavors are concentrated, you’ll only need to use a few drops. You can also mix them to create new flavors. In addition, the Treatology Flavor System can be used to flavor cake batter and other baked goods without affecting the consistency of your batter.
- Step 12
- Note 9: Clear Flavors are also a great option for adding flavor to buttercream without adding color. These flavors are essential for making pure white icing and maintaining vibrant colors for decorating.
- Step 13
- Note 10:Storing Buttercream: Leftover buttercream can be stored in an airtight container in the refrigerator for up to two weeks. Buttercream can also be frozen for up to six months. Before reusing, bring buttercream back to room temperature and rewhip using a paddle attachment until it’s back to the correct consistency.
