Description
These Creamsicle Mini Halloween Cupcakes are delightful bite-sized treats combining the nostalgic flavors of orange creamsicle with a festive Halloween twist. Soft, moist cupcakes infused with orange extract and juice are topped with a creamy, tangy orange cream cheese frosting, decorated with orange sugar crystals and optional pumpkin icing decorations. Perfect for Halloween parties and themed gatherings.
Ingredients
Scale
Cupcakes
- 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
- 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 desired
Decorations
- 2 tablespoons orange sugar crystals
- 12-24 pumpkin icing decorations (optional)
Instructions
- Prepare 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 together until light and fluffy, about 3-4 minutes using a hand or stand mixer.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the orange extract and vanilla extract, mixing until combined.
- Alternate Dry Ingredients and Liquids: With the mixer on low speed, add the dry flour mixture alternately with the buttermilk and orange juice, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Prepare the Mini Cupcake Pan: Line a mini muffin pan with 24 mini cupcake liners or lightly grease the pan. Divide the batter evenly among the cups, filling each about 2/3 full.
- Bake: Place the pan in a preheated oven at 350°F (175°C) and bake for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely before frosting.
- Make the Frosting: In a large bowl, beat the room temperature butter and softened cream cheese together until smooth and creamy. Gradually add powdered sugar, beating on low until incorporated, then increase speed to medium and beat until light and fluffy.
- Add Flavor and Color: Mix in the orange extract, vanilla extract, and additional orange extract for a stronger flavor. Add a few drops of orange food coloring and mix until the color is evenly distributed.
- Frost the Cupcakes: Using a piping bag or a spatula, frost the cooled mini cupcakes generously with the orange cream cheese frosting.
- Decorate: Sprinkle the tops with orange sugar crystals and optionally add pumpkin icing decorations for a Halloween-themed look.
- Serve and Store: Serve immediately or refrigerate in an airtight container. Allow to come to room temperature before serving for best flavor and texture.
Notes
- Cute mini Halloween cupcakes flavored like classic Creamsicles!
- Make sure cupcakes are completely cooled before frosting to prevent melting.
- Use room temperature ingredients for a smoother batter and frosting.
- Orange food coloring is optional but adds a fun festive look.
- Store frosted cupcakes in the refrigerator and consume within 3-4 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
