why make this recipe
Creamsicle Mini Halloween Cupcakes combine the nostalgic flavors of orange and cream in a delightful bite-sized treat. These cupcakes not only look adorable but are also perfect for Halloween parties or autumn gatherings. The bright orange color and playful decorations make them a fun addition that kids and adults will love!
how to make Creamsicle Mini Halloween Cupcakes
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
- 1 cup butter (room temperature)
- 8 ounces cream cheese (softened)
- 5 cups powdered sugar
- 1 teaspoon orange extract
- 1/2 teaspoon vanilla extract
- Orange food coloring
- 2 tablespoons orange sugar crystals
- 12-24 Pumpkin icing decorations (optional)
Directions
Cupcake Directions
- Preheat your oven to 350°F (175°C). Line a mini muffin tin with cupcake liners.
- In a bowl, mix the flour, baking powder, baking soda, and salt together. Set aside.
- In another large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the orange extract, vanilla extract, orange juice, and buttermilk. Mix until smooth.
- Gradually add the flour mixture to the wet ingredients, mixing just until combined.
- Pour the batter into the mini muffin tins, filling each cup about two-thirds full.
- Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
To Make the Frosting
- In a large bowl, beat the room temperature butter and softened cream cheese together until smooth.
- Gradually add the powdered sugar, mixing well until combined.
- Stir in the orange extract and vanilla extract. Add orange food coloring until you reach the desired shade.
- Frost the cooled cupcakes using a piping bag or a knife.
how to serve Creamsicle Mini Halloween Cupcakes
Serve these delightful cupcakes on a festive tray or platter. You can sprinkle orange sugar crystals on top for extra sparkle and add pumpkin icing decorations for a fun touch. These cupcakes make for a perfect treat for any Halloween gathering or celebration!
how to store Creamsicle Mini Halloween Cupcakes
Store the cupcakes in an airtight container in the refrigerator. They will stay fresh for about 3-5 days. If you want to keep them longer, you can freeze the unfrosted cupcakes for up to one month. Just thaw them before frosting.
tips to make Creamsicle Mini Halloween Cupcakes
- Make sure all your ingredients are at room temperature for the best texture.
- Don’t overmix the batter; mix just until combined for light and fluffy cupcakes.
- Experiment with food coloring to get the perfect Halloween orange.
- Feel free to add chocolate chips or a hint of citrus zest for extra flavor.
variation
For a different flavor profile, you can replace the orange extract with lemon extract for lemon mini cupcakes. You could also use a cream cheese frosting tinted in different colors for various holiday themes.
FAQs
1. Can I use regular-sized cupcake tins instead of mini tins?
Yes, you can! Just adjust the baking time to about 18-20 minutes, or until a toothpick comes out clean.
2. Can I make these cupcakes gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend.
3. What can I use if I don’t have buttermilk?
You can make a buttermilk substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe.
