Creamsicle Mini Halloween Cupcakes

Directions

1. Set your oven to 375°F. Line a mini cupcake pan with mini liners, or use a standard muffin pan with 12 liners for larger cupcakes.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
3. In a large bowl, use an electric mixer to beat 1/2 cup softened butter and 1 cup granulated sugar on medium speed until light and fluffy. Add 2 room-temperature eggs, 1/2 teaspoon orange extract, 1/4 teaspoon vanilla extract, and 3 tablespoons orange juice, mixing well.
4. Gently fold in half the flour mixture until just combined, then add 1/4 cup buttermilk and mix. Repeat with the remaining flour mixture and remaining buttermilk.
5. Fill each cupcake liner about two-thirds full with batter. Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
6. For the frosting, beat 1 cup room-temperature butter and 8 ounces softened cream cheese until smooth and creamy. Gradually add 5 cups powdered sugar, one cup at a time, beating well after each addition. Mix in 1 teaspoon orange extract and 1/2 teaspoon vanilla extract, then beat for about 2 minutes.
7. Remove 1 cup of the frosting and set aside. To the remaining frosting, add 1/2 teaspoon orange extract and orange food coloring one drop at a time until you achieve your desired orange shade.
8. Use a frosting coupler to pipe both the white and orange frostings simultaneously onto the cooled cupcakes.
9. Dip each frosted cupcake into orange sugar crystals, then top with a pumpkin icing decoration if desired.