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Best Orange Velvet Halloween Cupcakes with Cream Cheese Frosting

orange velvet halloween cupcakes - featured image
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These naturally vibrant orange velvet cupcakes are tender, moist, and perfectly balanced with tangy cream cheese frosting. A Halloween favorite that’s both festive and genuinely delicious.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (spooned and leveled)
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup buttermilk, room temperature
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 2 tablespoons fresh orange zest (from about 2 large oranges)
  • ¼ cup fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon white vinegar
  • Orange gel food coloring (optional)
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream (or milk)
  • Pinch of salt
  • Orange and black sprinkles
  • Mini candy eyeballs
  • Black decorating gel
  • Crushed graham crackers (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
  2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cocoa powder until no lumps remain.
  3. In a separate bowl, whisk together buttermilk, oil, eggs, orange zest, orange juice, and vanilla extract until homogenous.
  4. Make a well in the center of the dry ingredients. Pour in the wet mixture and stir gently with a spatula until just combined. In a small bowl, mix vinegar with a drop of orange gel food coloring (if using). Pour over batter and fold gently until just incorporated. Do not overmix.
  5. Divide batter evenly among the 12 liners, filling each about ⅔ full. Tap pan gently on counter to release air bubbles.
  6. Bake for 18-20 minutes, rotating pan halfway through, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  7. Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely (about 45 minutes to 1 hour).
  8. For frosting: Beat softened cream cheese and butter together until smooth and creamy, about 2-3 minutes. Scrape bowl. Add vanilla and salt, then gradually add powdered sugar, 1 cup at a time, beating on low speed. Add heavy cream and beat on medium-high for 2 minutes until light and fluffy.
  9. Transfer frosting to a piping bag fitted with a star tip. Pipe a swirl onto each cooled cupcake.
  10. Decorate with sprinkles, candy eyeballs, and black decorating gel while frosting is still soft.

Notes

Room temperature ingredients are crucial for best texture. Don’t overmix the batter. The vinegar should be added at the end for the most tender crumb. Frosting can be refrigerated for 15 minutes if too soft to pipe. Cupcakes taste even better the day after baking.

Nutrition

Keywords: Halloween cupcakes, orange velvet cupcakes, cream cheese frosting, Halloween dessert, orange cupcakes, velvet cupcakes, spooky cupcakes

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