Description

Bright, citrusy orange velvet cupcakes topped with silky chocolate frosting—perfect for Halloween parties and festive gatherings. These cupcakes are moist, fluffy, and easy to make, with a vibrant color and decadent flavor that everyone will love.

Ingredients

Scale

1 1/4 cups all-purpose flour (sifted for best texture)
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs (room temperature)
1/2 cup buttermilk
1/4 cup fresh orange juice
1 tbsp orange zest (about 1 large orange, finely grated)
2 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1–2 tsp orange food coloring gel
1/2 cup unsalted butter, softened
2 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/4 cup milk (whole or 2%, or non-dairy)
1 tsp vanilla extract
Pinch of salt
Halloween sprinkles (optional)
Mini chocolate chips or edible glitter (optional)

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, whisk sugar and eggs until light and fluffy, about 2 minutes. Add oil, buttermilk, orange juice, orange zest, and vanilla extract. Whisk until well combined.
Stir in orange gel food coloring until the batter is vibrant.
Gradually mix the dry ingredients into the wet, stirring gently until just combined. Do not overmix.
Divide the batter evenly among the cupcake liners (about 3 tbsp per cup). Smooth the tops gently.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Tops should look set and spring back when touched.
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
For the frosting: In a large bowl, beat softened butter until creamy, about 1-2 minutes. Add powdered sugar and cocoa powder. Mix on low until combined, then add milk, vanilla, and a pinch of salt. Beat on high for 2-3 minutes until light and fluffy. Adjust consistency with more milk or powdered sugar as needed.
Frost the cooled cupcakes using a piping bag, zip-top bag with the corner snipped, or a butter knife. Swirl generous amounts of frosting on each cupcake.
Decorate with Halloween sprinkles, mini chocolate chips, or edible glitter. Let cupcakes sit for 15 minutes to set the frosting.

Notes

Use room temperature eggs, buttermilk, and butter for best texture. Do not overmix the batter. Sift powdered sugar and cocoa powder for smooth frosting. Cupcakes can be made gluten-free or dairy-free with substitutions. Store in an airtight container for 2-3 days at room temperature, or freeze unfrosted cupcakes for up to 2 months. For extra orange flavor, add a few drops of orange extract.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 260
Sugar: 26
Sodium: 150
Fat: 12
Saturated Fat: 6
Carbohydrates: 36
Fiber: 1
Protein: 3

Keywords: Halloween cupcakes, orange velvet, chocolate frosting, festive dessert, easy cupcakes, party treats, citrus cupcakes, spooky baking