Description

Delight in these Creamsicle Mini Halloween Cupcakes that blend zesty orange flavors with a creamy, tangy frosting. Perfectly sized for festive celebrations, these moist cupcakes capture the classic creamsicle taste with a fun Halloween twist, decorated with orange sugar crystals and optional pumpkin icing decorations.

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)

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Instructions

Preheat Oven: Set your oven to 375°F and prepare a mini cupcake pan with mini cupcake liners or use a muffin pan lined with 12 muffin cups if making full-size cupcakes.
Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric hand mixer or stand mixer on medium speed until the mixture becomes light and fluffy, about 3–4 minutes.
Add Wet Ingredients: Incorporate the eggs one at a time, then add the orange extract, vanilla extract, and orange juice, mixing until well combined.
Combine Batter: Fold in half of the dry flour mixture gently to avoid overmixing. Add 1/4 cup of buttermilk and stir to combine. Repeat by adding the remaining flour mixture and buttermilk, mixing until smooth.
Fill and Bake Cupcakes: Fill the cupcake liners about two-thirds full with the batter. Bake in the preheated oven for 15–17 minutes, or until a toothpick inserted into the center comes out clean.
Prepare Frosting Base: Using a mixer, beat the butter and cream cheese together until smooth and creamy.
Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition until the frosting is fluffy and smooth.
Flavor and Color Frosting: Stir in orange extract and vanilla extract, mixing well for about 2 minutes. Remove 1 cup of frosting and set aside. Add the second 1/2 teaspoon of orange extract and orange food coloring drop by drop to the remaining frosting until you reach your desired shade of orange.
Frost Cupcakes: Use a frosting coupler to frost each cupcake simultaneously with white and orange frostings, creating a beautiful swirled effect.
Decorate: Dip the frosted cupcakes into orange sugar crystals, then top with pumpkin icing decorations if desired for a festive Halloween look.

Notes

If you don’t have orange extract, you can substitute with 1 teaspoon of orange zest for natural flavor.
Room temperature eggs and butter will help achieve a smoother batter and fluffier cupcakes.
Be careful not to overmix the batter once the flour is added to ensure tender cupcakes.
Use a toothpick to check cupcake doneness; it should come out clean or with a few moist crumbs.
For a more intense orange flavor, add an extra teaspoon of orange juice or a bit more orange extract in frosting.
Store cupcakes in an airtight container in the refrigerator due to the cream cheese frosting; bring to room temperature before serving.

Nutrition

Serving Size: 1 mini cupcake
Calories: 170
Sugar: 22g
Sodium: 110mg
Fat: 8g
Saturated Fat: 4.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 0.5g
Protein: 2g
Cholesterol: 40mg