Description
Delightfully festive and flavorful, these Creamsicle Mini Halloween Cupcakes blend the nostalgic taste of creamsicles with a fun Halloween twist. Featuring moist orange-infused cupcakes topped with a creamy orange-vanilla frosting, these bite-sized treats are perfect for parties or autumn celebrations.
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
- 1/2 teaspoon additional orange extract
- Orange food coloring
- 2 tablespoons orange sugar crystals
- 12-24 pumpkin icing decorations (optional)
Instructions
- Preheat and prepare pans: Preheat the oven to 375°F. Line a mini cupcake pan with mini cupcake liners or use a muffin pan lined with 12 muffin liners for full-sized cupcakes.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside for later use.
- 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 becomes light and fluffy.
- Add wet flavorings and eggs: Beat in the eggs, orange extract, vanilla extract, and orange juice until combined thoroughly.
- Combine batter: Fold in half of the dry flour mixture into the wet ingredients and mix gently. Add 1/4 cup of buttermilk and mix until combined. Repeat by adding the remaining flour mixture and then the remaining buttermilk, mixing just until smooth.
- Fill cupcake liners and bake: Spoon batter into cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 15-17 minutes or until a toothpick inserted into the center comes out clean.
- Prepare frosting: Beat the room temperature butter and softened cream cheese together until smooth and creamy. Gradually add powdered sugar one cup at a time, beating well after each addition. Add orange extract and vanilla extract, mixing well for about 2 minutes until fluffy.
- Divide and color frosting: Remove 1 cup of frosting and set aside to remain white. Add an additional 1/2 teaspoon of orange extract and orange food coloring drop by drop to the remaining frosting, mixing until the desired orange shade is achieved.
- Pipe frosting and decorate: Using a frosting coupler, frost the cupcakes with both white and orange frosting simultaneously for a swirled effect. Dip the frosted cupcakes into the orange sugar crystals and top with optional pumpkin icing decorations for a festive Halloween look.
Notes
- Ensure eggs and butter are at room temperature for a better batter consistency.
- Adjust the orange food coloring gradually to avoid overpowering the frosting’s color intensity.
- If you prefer full-size cupcakes, use a standard muffin pan but increase baking time accordingly.
- Store cupcakes in an airtight container in the refrigerator to keep frosting fresh.
- To make the cupcakes dairy-free, substitute butter and cream cheese with dairy-free alternatives, though flavor and texture will vary.
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 160
- Sugar: 18g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
