Description
These Creamsicle Mini Halloween Cupcakes are delightful bite-sized treats, combining the nostalgic flavors of creamy orange creamsicles with festive Halloween decorations. Perfect for parties or seasonal celebrations, these cupcakes offer a moist, citrus-infused cake topped with a smooth and tangy cream cheese frosting, enhanced with vibrant orange hues and cute pumpkin icing accents.
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
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
- Orange food coloring (as needed)
- 2 Tablespoons orange sugar crystals
- 12-24 Pumpkin icing decorations (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line mini cupcake pans with paper liners or lightly grease them to prevent sticking.
- 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, cream the softened butter and granulated sugar until light and fluffy using a hand or stand mixer.
- Add Eggs and Flavors: Beat in the eggs one at a time, ensuring each is fully incorporated. Then add orange extract and vanilla extract and mix well.
- Combine Wet Ingredients: Mix the orange juice and buttermilk together separately.
- Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients to the creamed mixture in three parts, alternating with the orange juice and buttermilk mixture, beginning and ending with dry ingredients. Mix until just incorporated, careful not to overmix.
- Fill Cupcake Liners and Bake: Spoon the batter evenly into the prepared mini cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Remove cupcakes from the oven and allow them to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Frosting: In a large bowl, 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 Flavor and Color: Beat in orange extract and vanilla extract. Add orange food coloring gradually until you reach your desired vibrant color.
- Frost the Cupcakes: Once cupcakes are completely cooled, pipe or spread the cream cheese frosting over each mini cupcake.
- Decorate: Sprinkle orange sugar crystals on top of the frosted cupcakes. Optionally, add pumpkin icing decorations for a festive Halloween touch.
- Serve and Enjoy: Serve immediately or refrigerate until ready to enjoy. Allow refrigerated cupcakes to come to room temperature before serving for best flavor and texture.
Notes
- Cute mini Halloween cupcakes that are flavored like Creamsicles!
- Use room temperature ingredients to ensure even mixing and tender texture.
- Orange food coloring is optional but enhances the visual appeal and theme.
- For best results, use fresh orange juice or high-quality frozen juice concentrate.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 269 kcal
- Sugar: 25 g
- Sodium: 178 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 55 mg
