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Perfect Pull-Apart Cupcake Cake Recipe Easy Vibrant School Colors

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A festive pull-apart cupcake cake bursting with vibrant school colors, perfect for school events and celebrations. Easy to make with simple ingredients and no slicing required.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315 g)
  • 2 cups granulated sugar (400 g)
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup unsalted butter (170 g), softened
  • 3 large eggs, room temperature
  • 1 cup whole milk (240 ml) – can substitute almond or oat milk
  • 2 tsp pure vanilla extract
  • 1 cup unsalted butter (227 g), softened (for frosting)
  • 5 cups powdered sugar (600 g), sifted
  • 2–4 tbsp heavy cream (30–60 ml), adjust for consistency
  • 1 ½ tsp pure vanilla extract (for frosting)
  • Gel food coloring in school colors (AmeriColor gels recommended)

Instructions

  1. Preheat oven to 350°F (175°C). Line cupcake pans with paper liners or lightly grease them. (10 minutes)
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. (5 minutes)
  3. Using a mixer, beat softened butter and granulated sugar on medium-high speed until pale and fluffy, about 3-4 minutes. (5 minutes)
  4. Beat in eggs one at a time, mixing well after each addition. Add vanilla extract. Batter should be smooth and creamy. (3 minutes)
  5. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with milk in two parts, starting and ending with dry. Mix just until combined. (5 minutes)
  6. Spoon batter into liners, filling about ⅔ full. (5 minutes)
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. (20 minutes)
  8. Transfer cupcakes to cooling racks and cool completely. (30-40 minutes)
  9. Make frosting: Beat softened butter until smooth. Gradually add powdered sugar, alternating with heavy cream, until fluffy and spreadable. Stir in vanilla extract. Divide frosting into bowls and tint with gel food coloring. (10-15 minutes)
  10. Frost each cupcake generously using a knife or piping bag. Arrange cupcakes tightly on a serving tray in desired shape. The frosting acts like glue holding them together. (30-40 minutes)

Notes

[‘Cool cupcakes completely before frosting to prevent melting and soggy tops.’, ‘Use gel food coloring for vibrant colors without thinning frosting.’, ‘For sharper colors, apply a crumb coat, chill 10 minutes, then add a second frosting layer.’, ‘You can bake cupcakes a day ahead and store in an airtight container at room temperature.’, ‘For vegan version, substitute coconut oil and flax egg; for gluten-free, use 1:1 gluten-free baking flour.’, ‘Leftover cupcakes keep up to 3 days refrigerated; freeze unfrosted cupcakes up to 2 months.’]

Nutrition

Keywords: pull-apart cupcake cake, school colors cupcake cake, easy cupcake cake, vibrant cupcake cake, party cupcake cake, school spirit dessert

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