Description
These Creamsicle Mini Halloween Cupcakes combine the nostalgic flavors of orange and vanilla with a festive twist perfect for Halloween. Soft and moist cupcakes feature a creamy orange-vanilla frosting topped with sparkling orange sugar crystals and optional pumpkin decorations, making them an ideal seasonal treat for parties and gatherings.
Ingredients
Scale
Cupcake Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs, room temperature
- 1/2 teaspoon orange extract
- 1/4 teaspoon vanilla extract
- 3 tablespoons orange juice
- 1/2 cup buttermilk
Orange-Vanilla Frosting Ingredients:
- 1 cup butter, room temperature
- 8 ounces cream cheese, softened
- 5 cups powdered sugar
- 1 teaspoon orange extract
- 1/2 teaspoon vanilla extract
- Additional 1/2 teaspoon orange extract (for coloring batch)
- Orange food coloring
- 2 tablespoons orange sugar crystals
- 12-24 pumpkin icing decorations (optional)
Instructions
- Preheat and prepare pans: Preheat your oven to 375°F (190°C). Line a mini cupcake pan with mini cupcake liners, or if making full-size cupcakes, prepare a muffin pan with 12 liners.
- Mix dry ingredients: In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir together and set aside.
- Cream butter and sugar: In a large mixing bowl, use an electric hand mixer or stand mixer to beat the softened butter and granulated sugar on medium speed until the mixture is light, fluffy, and pale in color.
- Add wet ingredients: Beat in the eggs one at a time. Then add the orange extract, vanilla extract, and orange juice, mixing until well combined.
- Combine wet and dry mixtures: Fold half of the flour mixture into the wet ingredients gently. Add 1/4 cup of buttermilk and mix to incorporate, then repeat by adding the remaining flour mixture and buttermilk until just combined, taking care not to overmix.
- Fill cupcake liners: Spoon the batter into the cupcake liners, filling them about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 15-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow to cool completely before frosting.
- Prepare the frosting: In a bowl, beat the butter and softened cream cheese together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition until fully incorporated and fluffy.
- Add flavorings and color: Mix in 1 teaspoon orange extract and 1/2 teaspoon vanilla extract, then beat for about 2 minutes for a smooth texture. Remove one cup of this frosting and set aside (this will stay white). To the remaining frosting, add an additional 1/2 teaspoon orange extract and drop in orange food coloring one drop at a time until you achieve your desired shade of orange.
- Frost the cupcakes: Use a frosting coupler or piping bags to apply both the white and orange frosting simultaneously for a swirled creamsicle effect on each cupcake.
- Decorate: Dip the edges of each frosted cupcake into the orange sugar crystals for a sparkly finish. Top with pumpkin icing decorations if desired to add a festive Halloween touch.
Notes
- Make sure the eggs and butter are at room temperature to help create a smooth batter and frosting.
- Filling the cupcake liners only two-thirds full prevents overflow during baking.
- For best results, cool cupcakes completely before frosting to avoid melting the cream cheese frosting.
- Orange food coloring can be adjusted to your preferred intensity, adding a subtle or bold orange hue.
- Use a frosting coupler to pipe two different colored frostings together for a professional-looking finish.
- Store cupcakes in an airtight container in the refrigerator due to the cream cheese frosting; serve at room temperature for best flavor.
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 180
- Sugar: 20g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 40mg
