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Lightened-Up Black Velvet Halloween Cupcakes: Easy Orange Buttercream Recipe

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These lightened-up black velvet Halloween cupcakes with orange buttercream are dark, dramatic, and perfect for Halloween—but the lightness keeps you coming back for more. They’re quick, easy, and made with simple ingredients.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (20g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (180ml) buttermilk, at room temperature
  • ¼ cup (60g) plain Greek yogurt (full-fat or 2%)
  • 3 tablespoons (45ml) vegetable oil (neutral like canola or avocado)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 to 2 teaspoons black gel food coloring
  • ½ cup (113g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 tablespoon orange zest (from about 1 large orange)
  • 2 tablespoons fresh orange juice, strained
  • ½ teaspoon vanilla extract
  • A tiny pinch of salt
  • A few drops orange gel food coloring (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until no lumps remain.
  3. In a medium bowl, whisk together buttermilk, Greek yogurt, vegetable oil, egg, vanilla extract, and white vinegar until smooth.
  4. Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined (15-20 strokes). Add black gel food coloring starting with 1 teaspoon; stir until evenly dark. Add more if desired.
  5. Divide batter evenly among the 12 liners, filling each about two-thirds full. Bake for 16-18 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  6. For the buttercream: In a large bowl, beat softened butter with an electric mixer on medium speed until creamy (about 2 minutes). Add sifted powdered sugar one cup at a time, beating on low. Add orange zest, orange juice, vanilla extract, and salt. Beat on medium-high for 3-4 minutes until light and fluffy. Add orange food coloring if desired.
  7. Once cupcakes are completely cool, pipe or spread buttercream on top. Decorate as desired. Serve immediately or store.

Notes

Don’t skip the vinegar—it reacts with baking soda for lift. Room temperature ingredients matter for even mixing. Measure flour using spoon-and-level method. Pipe buttercream with confidence; if too stiff, add more orange juice; if too soft, chill briefly. Bake cupcakes a day ahead and frost the day of serving for best results.

Nutrition

Keywords: Halloween cupcakes, black velvet, orange buttercream, lightened-up, easy, fall baking

Find it online: https://flurpchef.com/lightened-up-black-velvet-halloween-cupcakes-easy-orange-buttercream-recipe/