Description
These Creamsicle Mini Halloween Cupcakes combine the nostalgic flavors of orange and vanilla with a festive twist perfect for Halloween. Soft, moist mini cupcakes are flavored with orange extract and juice, then topped with a creamy, swirled orange-vanilla frosting sprinkled with orange sugar crystals and adorned with fun pumpkin icing decorations. Ideal for parties or seasonal treats, these cupcakes are both delightful to make and delicious to eat.
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
- Orange food coloring (as needed)
- 2 tablespoons orange sugar crystals
- 12-24 pumpkin icing decorations (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F. Line a mini cupcake pan with mini cupcake liners, or if making full-size cupcakes, use a muffin pan lined with 12 muffin liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: Using an electric hand mixer or stand mixer, beat the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Add the eggs one at a time followed by the orange extract, vanilla extract, and orange juice. Beat until combined.
- Incorporate Dry Ingredients and Buttermilk: Fold in half of the flour mixture gently, then add 1/4 cup buttermilk and mix until just combined. Repeat with the remaining flour mixture and buttermilk, blending gently to maintain the batter’s light texture.
- Fill Cupcake Liners and Bake: Fill cupcake liners about two-thirds full with batter. Bake mini cupcakes for 15-17 minutes, or until a toothpick inserted into the center comes out clean. For full-size cupcakes, baking time may increase to 20-25 minutes; adjust accordingly.
- Prepare Frosting: Beat together the butter and cream cheese until smooth and creamy. Gradually add powdered sugar one cup at a time, mixing thoroughly after each addition. Add orange extract and vanilla extract and beat the frosting well for about 2 minutes more.
- Color the Frosting: Remove 1 cup of the white frosting and set aside. Add orange food coloring drop by drop to the remaining frosting until the desired shade of orange is achieved.
- Frost Cupcakes: Using a frosting coupler, pipe the white and orange frostings simultaneously for a swirled, creamsicle effect on each cupcake.
- Add Decorations: Dip the frosting-topped cupcakes into orange sugar crystals for a sparkling effect. Optionally, top each cupcake with a pumpkin icing decoration for a festive Halloween look.
Notes
- For best results, ensure the eggs and butter are at room temperature before mixing.
- This recipe makes 24 mini cupcakes; adjust ingredient amounts proportionally if baking full-size cupcakes.
- You can substitute buttermilk with regular milk mixed with 1 teaspoon of lemon juice or vinegar as a homemade buttermilk alternative.
- Use gel food coloring to avoid thinning the frosting consistency.
- Store cupcakes in an airtight container in the refrigerator due to the cream cheese frosting; bring to room temperature before serving.
- Feel free to customize decorations to match your Halloween theme or personal preference.
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 150
- Sugar: 18g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.3g
- Protein: 2g
- Cholesterol: 35mg
