This tutorial for my Pumpkin Spice Latte Pull-Apart Cupcake Cake will give you those comfy, cozy Fall vibes! It’s perfect for a school Fall harvest party or a potluck gathering with your closest family and friends.
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Oh, the ever-popular, most-loved Pumpkin Spice Latte! ☕ I don’t know about you, but when Starbucks starts serving their Pumpkin Spiced Lattes, THAT’S when I start getting excited about Fall.
I live in Florida and it’s hot here, but you better believe we start celebrating the Fall season anyway. Out come the fall leaf and woodland animal decor! And while I’m shopping at Target, I will have my latte in tow. I get serious. 🍂🍁
I had some extra cupcakes in the freezer from my last cupcake project that I had to use up, so I was so excited to create this tutorial for a Pumpkin Spice Latte Pull-Apart Cupcake Cake.
To make this project, you will need about 12 cupcakes, 1 cup of white buttercream frosting, 2 cups of orange buttercream frosting and a small amount of orange, brown and teal fondant.
You don’t want to use the canned grocery store frosting for this project. You will need to use decorators’ buttercream frosting. If you have a favorite recipe that you use, feel free to use that, but you will LOVE my best buttercream frosting.
Please don’t laugh at my horrible drawing below. 🤣 The talent for drawing skipped me and landed on my daughter, Lexie. Anyhoo, you kinda get the idea of how I got started. I drew a picture of my latte and how I wanted it to “somewhat” look.
I cut out my picture and traced it onto my cake board with a pencil. The drawing ended up being about 13 1/2 x 5 inches.
Using a little white buttercream, I spread a very thin layer onto the tracing of my latte on my cake board. This is so your cupcakes will stick to the board. You don’t want them to move around when you start to frost them.
Start placing your cupcakes onto your board so that the shape represents the shape of the latte. Don’t worry if you have gaps. The thick layer of buttercream frosting will cover that up. You want the shape to sort of taper from the bottom from smaller to a little wider as you reach the top.
Using a generous amount of orange buttercream, start frosting the top of your cupcakes as if you were frosting a cake. Spread the frosting over the gaps to cover them. Make sure to leave the area at the top for where you will pipe your white frosting to look like your whipped cream.
Frost the buttercream as smooth as you can get it.
Roll out your teal fondant and cut into two different-sized rectangles to fit the lip of your cup and the handle grip. I used a pizza cutter to cut mine.
Sprinkle some cinnamon onto your “whipped cream”. I had so much fun with this cake!
To make that cute little pumpkin, roll out a small amount of orange fondant. Using a small pumpkin cookie cutter, cut our your pumpkin shape. I used the pumpkin from this Wilton mini cutter set.
Roll out a little bit of brown fondant for the stem. Using the top part of the cutter, cut out the stem part and trim it to fit the pumpkin.
Using a paint brush and a small amount of water, stick the stem onto the pumpkin.
To make the curved lines on the pumpkin, I used a small round cutter about the same size as the pumpkin and pressed lightly onto the pumpkin until I had the lines where I wanted them.
Turn your pumpkin over and paint a small amount of water onto the back. Stick the pumpkin onto the middle part of your latte.
I stuck a cute little straw into my latte to really make it real. SO cute!! The great thing about a cupcake cake is that you don’t need to cut it. Have guests just pull a cupcake off of the latte and it’s served!
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Happy Fall and enjoy those Pumpkin Spice Lattes!
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