Everything Fall! | Fall Baby Shower Cake, Baby Shower Cupcakes, Fall Cupcakes

Welcome to the delightful world of your new favorite fall-inspired treats! This Everything Fall recipe features a delicious Fall Baby Shower Cake along with adorable Baby Shower Cupcakes and scrumptious Fall Cupcakes. Perfect for any autumn celebration or baby shower, this recipe brings the flavors of the season right to your table. With its warm spices, beautiful presentation, and comforting tastes, this dessert spread is sure to impress your guests and elevate any special occasion.

Why Make This Recipe

There are plenty of reasons to try this Everything Fall recipe. Firstly, it combines the charm of a seasonal celebration with the sweetness of a baby shower, making it a perfect centerpiece for your event. The delightful flavors of cinnamon, nutmeg, and pumpkin will create an inviting atmosphere that embodies the spirit of fall. Additionally, the easy-to-follow instructions and the versatility of the dish make it suitable for bakers of all skill levels. Whether you choose to prepare the cake, the cupcakes, or both, your guests will surely appreciate the effort and love put into these treats.

How to Make Everything Fall! | Fall Baby Shower Cake, Baby Shower Cupcakes, Fall Cupcakes: A Step-by-Step Guide

Ingredients

2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
¾ cup unsalted butter, softened
2 cups granulated sugar
2 large eggs
1 cup pumpkin puree
1 teaspoon vanilla extract
1 cup buttermilk

For Frosting and Decoration:

1 cup cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Optional: autumn-themed sprinkles or edible gold leaf for decoration

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, followed by the pumpkin puree and vanilla extract.
Gradually add the dry ingredients to the mixture, alternating with the buttermilk. Mix until combined.
Pour the batter evenly into the prepared cake pans.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat the cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, mixing until smooth.
Frost the cooled cakes and decorate with autumn-themed sprinkles or edible gold leaf.

How to Serve Everything Fall! | Fall Baby Shower Cake, Baby Shower Cupcakes, Fall Cupcakes

Present your fall treats on a beautiful cake stand or a rustic wooden platter for a cozy, autumnal touch. Consider serving with a side of hot apple cider or spiced tea for an inviting and delightful treat pairing. Cut the cake into generous slices, and arrange the cupcakes in a decorative manner that highlights their festive toppings.

How to Store Everything Fall! | Fall Baby Shower Cake, Baby Shower Cupcakes, Fall Cupcakes

To keep your fall-inspired treats fresh, store them in an airtight container at room temperature for up to 3 days. If you’d like to keep them for a longer period, store them in the refrigerator for up to a week. For the best taste, allow them to come to room temperature before serving.

Tips to Make Everything Fall! | Fall Baby Shower Cake, Baby Shower Cupcakes, Fall Cupcakes

Use high-quality pumpkin puree for the best flavor. If using canned, opt for pure pumpkin and not pumpkin pie filling.
Ensure your butter and cream cheese are at room temperature for easy mixing.
Feel free to adjust the spices to your preference, adding hints of ginger or allspice if desired.
For an extra touch, add nuts such as walnuts or pecans to the batter for a delicious crunch.

Variations

Swap the pumpkin puree for apple sauce or mashed bananas for a different flavor profile.
Create a chocolate version by adding cocoa powder to the batter along with some mini chocolate chips.
Make mini cupcakes for a delightful bite-sized treat, adjusting the baking time to around 15-20 minutes.

FAQs

1. Can I make this recipe in advance? Yes! You can prepare the cakes and cupcakes in advance and store them as directed. Frost them shortly before serving for the best presentation.

2. Is there a gluten-free option for this recipe? Absolutely! You can replace all-purpose flour with a gluten-free baking mix to make it suitable for those with gluten sensitivities.

3. Can I freeze the cake and cupcakes? Yes! Wrap the cooled cakes and cupcakes tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months. To enjoy, simply thaw at room temperature before serving.

This Everything Fall recipe is guaranteed to be a hit at any gathering. Enjoy the taste of autumn and the joy of celebration with these delightful treats!

Everything Fall! | Fall Baby Shower Cake, Baby Shower Cupcakes, Fall Cupcakes

Enjoy the delightful flavors of autumn with this Everything Fall dessert spread featuring a delicious Fall Baby Shower Cake and scrumptious Fall Cupcakes, perfect for any seasonal celebration.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 30

Total Time 55

Course Dessert, Snack

Cuisine American, Seasonal

Servings 12 servings

Calories 350 kcal

Ingredients

For the Cake

2 cups all-purpose flour
1.5 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
0.5 teaspoon salt
0.75 cup unsalted butter, softened
2 cups granulated sugar
2 large eggs
1 cup pumpkin puree
1 teaspoon vanilla extract
1 cup buttermilk

For Frosting and Decoration

1 cup cream cheese, softened
0.5 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Optional: autumn-themed sprinkles or edible gold leaf for decoration

Instructions

Preparation

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, followed by the pumpkin puree and vanilla extract.
Gradually add the dry ingredients to the mixture, alternating with the buttermilk. Mix until combined.
Pour the batter evenly into the prepared cake pans.

Baking

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Frosting and Decoration

For the frosting, beat the cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, mixing until smooth.
Frost the cooled cakes and decorate with autumn-themed sprinkles or edible gold leaf.

Notes

Present your fall treats on a beautiful cake stand or a rustic wooden platter for a cozy, autumnal touch. Store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Keyword Autumn Treats, Baby Shower, Cupcakes, Fall Baby Shower, Pumpkin Cake