Description
These Creamsicle Mini Halloween Cupcakes are delightful bite-sized treats that combine the classic flavors of a creamsicle with festive Halloween decorations. With a moist orange-infused cake base topped with creamy, tangy cream cheese frosting accented by orange food coloring and adorable pumpkin icing decorations, these cupcakes are perfect for celebrating the spooky season with a nostalgic twist.
Ingredients
Scale
Cake 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 (additional)
- Orange food coloring, to desired shade
Decoration
- 2 Tablespoons orange sugar crystals
- 12-24 pumpkin icing decorations (optional)
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and line a mini cupcake pan with paper liners. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, then add the orange extract and vanilla extract to combine fully.
- Add Wet Ingredients: Mix in the orange juice and buttermilk alternately with the dry ingredients, starting and ending with the flour mixture. Stir just until combined to keep the batter light and tender.
- Bake the Cupcakes: Spoon the batter into mini cupcake liners, filling each about 2/3 full. Bake in the preheated oven for about 15-18 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cupcakes to cool completely on a wire rack.
- Make the Cream Cheese Frosting: In a large bowl, beat the room temperature butter and softened cream cheese together until smooth and creamy. Gradually add the powdered sugar, beating well after each addition. Add the orange extract, additional vanilla extract, and extra orange extract; mix until evenly combined. Add orange food coloring a few drops at a time until you reach your desired shade of orange.
- Frost the Cupcakes: Once the cupcakes are completely cooled, pipe or spread the cream cheese frosting evenly on top of each mini cupcake. For a festive Halloween touch, sprinkle the tops with orange sugar crystals and optionally place pumpkin icing decorations on some or all of the cupcakes.
- Serve and Enjoy: Arrange the mini cupcakes on a festive platter and serve. These cream-filled Halloween treats are best enjoyed fresh but can be refrigerated for up to 2 days.
Notes
- Use room temperature ingredients for the best texture and smooth batter.
- These mini cupcakes are perfect for party platters, offering an individual serving size that’s easy to eat and share.
- Adjust the amount of orange extract to your taste preference for a milder or stronger citrus flavor.
- If you don’t have orange food coloring, a small amount of finely grated orange zest can be added to the frosting for color and flavor.
- Store leftover cupcakes in an airtight container in the refrigerator to maintain freshness.
- Pumpkin icing decorations are optional but add a charming seasonal touch ideal for Halloween.
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
