Description
Delightfully festive and flavorful, these Creamsicle Mini Halloween Cupcakes combine the classic creamy orange and vanilla notes of a creamsicle in bite-sized, adorable cupcakes perfect for Halloween parties and treats.
Ingredients
Scale
Cupcake Batter
- 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 (to desired tint)
Decoration
- 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 until evenly combined. This ensures proper leavening and even distribution throughout the batter.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, approximately 3-4 minutes, to incorporate air for a tender crumb.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the orange extract and vanilla extract until combined, infusing the batter with vibrant flavor.
- Mix Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients. Pour in the orange juice with the buttermilk. Mix each addition just until combined to avoid overmixing.
- Fill Mini Cupcake Liners: Line mini cupcake pans with liners and fill each about two-thirds full with batter using a small scoop or spoon to ensure uniform size.
- Bake Cupcakes: Bake in a preheated oven at 350°F (175°C) for approximately 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely on a wire rack.
- Prepare Cream Cheese Frosting: In a large bowl, beat the softened butter and cream cheese until smooth and creamy. Gradually add the powdered sugar, beating continuously until fluffy. Mix in the orange extract, vanilla extract, and orange food coloring until the frosting reaches the desired color and flavor.
- Frost Cupcakes: Using a piping bag or a knife, generously frost each cooled cupcake with the cream cheese frosting, creating a smooth or decorative swirl.
- Decorate: Sprinkle orange sugar crystals on top of each frosted cupcake. Optionally, place pumpkin icing decorations for a festive Halloween look.
- Serve and Enjoy: Let the cupcakes set briefly to firm up the frosting before serving. These mini cupcakes are perfect for Halloween gatherings or any festive occasion.
Notes
- Ensure eggs and butter are at room temperature for best mixing results and texture.
- Do not overmix the batter after adding flour to keep cupcakes light and fluffy.
- Use fresh orange extract and juice to maximize the creamsicle flavor.
- The frosting can be tinted lightly or brightly orange depending on preference.
- Store cupcakes in an airtight container in the refrigerator and bring to room temperature before serving for best flavor.
- Decorations are optional but add a charming Halloween touch.
Nutrition
- Serving Size: 1 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
