Description
These Creamsicle Mini Halloween Cupcakes are a festive treat perfect for celebrating Halloween with a citrus twist. Featuring moist orange-flavored cupcakes topped with a creamy orange-vanilla cream cheese frosting, adorned with orange sugar crystals and optional pumpkin decorations, these cupcakes combine the nostalgic flavors of a creamsicle with fun seasonal charm.
Ingredients
Units
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
- 1/2 teaspoon orange extract (additional)
- Orange food coloring
- 2 tablespoons orange sugar crystals
- 12–24 pumpkin icing decorations (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 375°F (190°C). Line a mini cupcake pan with mini cupcake liners or use a regular muffin pan with 12 liners if making full-size cupcakes.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium speed with an electric hand mixer or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
- Add Wet Flavors and Eggs: Add the eggs one at a time, then mix in the orange extract, vanilla extract, and orange juice until well combined.
- Combine Batter with Dry Ingredients and Buttermilk: Fold in half of the flour mixture and mix to combine. Add 1/4 cup of buttermilk, mix again, then add the remaining flour mixture followed by the rest of the buttermilk. Mix until just combined to avoid overmixing.
- Fill and Bake: Spoon the batter into cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 15-17 minutes or until a toothpick inserted in the center comes out clean.
- Prepare the Frosting: Beat the butter and cream cheese together until smooth and creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition. Add orange and vanilla extracts and beat for about 2 minutes until fluffy.
- Color the Frosting: Remove one cup of frosting and set aside (this will remain white). Add an additional 1/2 teaspoon orange extract and orange food coloring drop by drop into the remaining frosting until you achieve the desired orange shade.
- Frost the Cupcakes: Using a frosting coupler, frost the cupcakes simultaneously with the white and orange frostings to create a dual-color effect.
- Decorate: Dip the frosted cupcakes into orange sugar crystals and top each with optional pumpkin icing decorations to complete the festive look.
Notes
- For room temperature eggs, place eggs in warm water for 5-10 minutes before starting.
- Do not overmix the batter to keep the cupcakes light and fluffy.
- You can substitute orange extract with fresh orange zest for a more natural citrus flavor.
- If cream cheese is too cold, the frosting may be lumpy; ensure it is softened before mixing.
- Orange sugar crystals add both texture and festive color for Halloween.
- Store cupcakes in the refrigerator for up to 3 days due to the cream cheese frosting.
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 180
- Sugar: 21 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 35 mg
