Halloween Pull Apart Cupcake Cake

This Halloween Pull Apart Cupcake Cake is spooky, fun, and perfect for parties! With a retro black cat design and easy-to-grab cupcakes, it’s a festive treat kids and adults will love.

Prep Time 45

Cook Time 20

Servings

Calories 506kcal

Author Laura Bashar

Ingredients

20 plain cupcakes
1 lb salted butter
2 lb powdered sugar
¼ cup heavy whipping cream
2 tablespoon vanilla extract
food coloring

Get Recipe Ingredients

Instructions

Whip up the softened butter in a stand mixer or using a hand mixer for 5-8 minutes until fluffy and smooth.
Add powdered sugar, vanilla extract and heavy whipping cream and mix until smooth and velvety.
Divide frosting into bowls and color them using food dyes you need. For the black cat cake, I used white (plain) and black frosting.
Transfer each colored frosting into a piping bag. You don't need piping tips. Instead cut small holes from the tip of the bag to pipe details and then widen the holes to fill in the rest of the frosting.
Print out the design you want in the size you want. Place the design on your work surface, add a sheet of white parchment paper over it and tape the edges down.
For the black cat cake, pipe the eyes and whiskers first. Then outline the cat and fill in the rest of the black frosting. Make sure the frosting is at room temperature when piping. Smooth the frosting carefully with a thin knife or icing spatula.
Keeping this cake simple, I frosted a white background around the cat. Fill in the eyes and the tight spaces between the whiskers and tail first (with a smallish piping hole). Then cut a larger hole to frost the rest of the cake. Smooth it out with an icing spatula.
To create the flat frosting look, press the cupcakes snugly together upside down into the frosting.
Carefully transfer slide the parchment paper with the cupcakes onto a baking sheet and chill them UPSIDE DOWN at least an hour for the frosting to set.
Place a tray or board over the cupcakes (the bottom of the cupcakes) and carefully flip it over. Remove the top tray and slowly peel off the parchment paper.
Dip a butter knife or icing spatula in the warm water, shake off the excess then blend and smooth the frosting out.

Notes

MAKE AHEAD: You can bake the cupcakes a day in advance and store them in an airtight container. Frost and decorate the cake the day of serving for the freshest look and taste. Cupcake cakes do need to chill a bit for the frosting to set.

TO STORE: If your cupcakes are frosted, I suggest storing any leftovers in an airtight container and refrigerate for up to 5 days. If unfrosted, you can keep it covered on the counter for up to 3 days or refrigerate for longer.

TO FREEZE: You can also freeze leftovers. Wrap in foil, parchment paper or plastic wrap and freeze for up to 4 months.

Nutrition