I’m so excited for spooky season 2023!

For my first recipe this Halloween, I created these decadent chocolate spider cupcakes.

Easy to make and fun to serve during Halloween celebrations and movie nights, these Spooky Spider Chocolate Cupcakes are a favorite decadent treat to enjoy this spooky season!

HAPPY HALLOWEEN!

Welcome to 2023’s #HalloweenTreatsWeek event!

If you’re new here, welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . You’ll find that this fun and spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this years 6th annual #HalloweenTreatsWeek event we have 18 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! You can following the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

Make sure to check out all of the fun Halloween recipes below that we’re sharing this week!

Spooky and sweet spider cupcakes are scarily delicious!

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Spooky Spider Chocolate Cupcakes

Makes 12 large cupcakes

Ingredients

• 12 chocolate cupcakes I used Halloween Funfetti mix
• 15 oz jar green vanilla frosting I used Halloween Funfetti frosting with sprinkles included
• 12 Oreo cookies I used Halloween design colored Oreos
• black decorative icing
• candy eyeballs included with the Funfetti frosting
• Halloween colored sprinkles included with the Funfetti frosting

Instructions

• Bake cupcakes according to package. Cool completely.
• Frost the cupcakes with the icing, covering the tops completely with a generous scoop.
• Top each cupcake with a Halloween Oreo in the center.
• Using the black icing, draw four lines on either side of the Oreo cookies (eight total) as spider legs.
• Now add Halloween colored sprinkles to the open area of frosting on each cupcake.
• Add a dot of icing onto the back of each candy eyeball.
• Press two eyes, icing side down, onto the top center of each Oreo cookie.
• Serve and enjoy!

How cool is this Halloween Funfetti combo?! The green frosting even comes with sprinkles and candy eyeballs. 

This fun recipe is so easy to make and adding Halloween themed cupcakes, frosting, and cookies made it even better (and yummier)!

Bake cupcakes according to package. I used spider web themed cupcake liners.

Cool completely. 

Frost the cupcakes with the icing, covering the tops completely with a generous scoop.

My girl helping me with the fun green frosting.

Frost all the cupcakes. 

Top each cupcake with a Halloween Oreo in the center. 

Using the black icing, draw four lines on either side of the Oreo cookies as spider legs. 

You want to make eight total legs. 

Now add Halloween colored sprinkles to the open area of frosting on each cupcake. 

Add a dot of icing onto the back of each candy eyeball. 

Press two eyes, icing side down, onto the top center of each Oreo cookie. 

How cute…I mean spooky… are these?!

They even look like they are smiling! 

All done and ready to serve!

Today’s Halloween Offerings:

• Evil Dragon Deviled Eggs from Big Bear’s Wife
• Chocolate Cherry Skull Cakes from Semi Homemade Recipes
• Witch Hat Garlic Bread from Cheese Curd In Paradise
• Candy Corn Cookie Cake from The Spiffy Cookie
• Wicked Good Apple Cider Muffins from Our Good Life
• Spooky Spider Decadent Cupcakes from For the Love of Food
• Monster Mash Cereal Cheesecake from Sweet ReciPEAs
• Pumpkin Cheesecake Bites from It’s Shanaka
• Halloween Brains Cupcakes from An Affair from the Heart
• Breadstick Snakes from Karen’s Kitchen Stories
• Jack O’Lantern Tostadas from Palatable Pastime
• Witches Broom Cookies from Best Cookie Recipes
• Baked Intestine Pie from A Kitchen Hoor’s Adventures
• Spooky Roasted Potato Skulls from Savory Moments
• Mummy Donuts from The Redhead Baker
• Caramel Apple Bark from Best Dessert Recipes
• Mummy Dogs from Savory Experiments
• Halloween Taco Dip from Jen Around the World
• Easy Spider Cupcakes from Hezzi-D’s Recipe Box
• Creamy Pumpkin Hummus from Jolene’s Recipe Journal

The post Spooky Spider Chocolate Cupcakes #HalloweenTreatsWeek appeared first on For the Love of Food.

Absolutely adorable and oh so chic, these pink high heel cupcakes are inspired by the new Barbie movie!

Make a batch and serve as a fun treat for movie night!

My first time creating these fun heels I coated them in frosting and pink sprinkles. I prefer the final cupcakes but these were cute- and tasty- too! 

My little Barbie girls! 

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Barbie Pink High Heel Cupcakes

Ingredients

• Baked Cupcakes
• Pink Frosting
• Raspberry Milano Cookies
• Colorful Wafer Roll Cookies
• Pink Gel Icing

Instructions

• Start with soft, fresh cupcakes. The softer and fluffier, the easier it is the insert and hold up the cookies.
• Add decorative pink frosting to the tops of all the cupcakes. The thicker, the better.
• Decorate the Milano cookies with the pink gel icing.
• Insert the bottom of the cookie into the side of the cupcake so it is standing up and is now the sole of the cupcake heels.
• Break the wafer rolls in half then add a dollop of frosting to each end.
• Press it at an angle to the underside of the Milano so it is now the heel.
• Repeat with remaining cookies and cupcakes.
• Let set and harden then serve at your Barbie movie night!

Start with soft, fresh cupcakes. The softer and fluffier, the easier it is the insert and hold up the cookies.

Add decorative pink frosting to the tops of all the cupcakes. The thicker, the better.

Decorate the Milano cookies with the pink gel icing. 

Insert the bottom of the cookie into the side of the cupcake so it is standing up and is now the sole of the cupcake heels.

This is why you need thick soft frosting.

Break the wafer rolls in half.

Then add a dollop of frosting to each end.

Press it at an angle to the underside of the Milano so it is now the heel.

Repeat with remaining cookies and cupcakes.

Let set and harden then serve at your Barbie movie night! 

Come on Barbie, let’s go party!

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Happy Birthday Dr. Seuss!

Every year we celebrate Read Across America Week and Dr. Seuss week at school, the library, and many of our local community events. This year we decided to make festive cupcakes inspired by The Lorax, our favorite Dr. Seuss movie (based on the awesome book).

These colorful cotton candy topped cupcakes are easy to assemble and perfect for celebrating Dr Seuss week or a themed birthday party.

Stella and I love Dr Seuss books and movies! We had a great time at the library celebrating Dr Seuss’ birthday!

A few of our favorite Dr. Seuss books. Which is your favorite to read? 

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The Lorax Truffula Tree Cupcakes

Ingredients

• 1 dozen baked cupcakes I used orange
• 1 jar of colored frosting I used pink
• 1 bag of cotton candy I used multicolored mini packs
• 6 paper straws

Instructions

• Cool cupcakes completely then frost. You can use green frosting for "grass" or any fun bright colored frosting for The Lorax theme.
• Cut your paper straws in half.
• Break off sections of cotton candy and press lightly into a ball shape.
• Mold cotton candy on top of the top part of each straw as the "trees".
• Insert each tree into the center of each cupcake.
• Serve and enjoy your colorful treats in honor of Dr. Seuss!

I made these bright and delicious orange cupcakes from Trader Joes for this recipe. 

You can bake your own cupcakes or use store bought. This dessert is super easy to assemble!

Cool cupcakes completely then frost. You can use green frosting for “grass” or any fun bright colored frosting for The Lorax theme.

Cut your paper straws in half. 

Break off sections of cotton candy and press lightly into a ball shape.

Mold cotton candy on top of the top part of each straw as the “trees”. 

How cute are these Truffula Trees?!

Insert each tree into the center of each cupcake.

Serve and enjoy your colorful treats in honor of Dr. Seuss! 

Colorful, fun, and silly- just like the books by Dr. Seuss!

“Don’t give up. I believe in you all. A person’s a person. No matter how small.” ― Dr. Seuss, “Horton Hears a Who!”

Time for a movie and cupcakes to celebrate the weekend!

More library fun! We are lucky enough to have 5 local libraries we visit often. 

Green Eggs and Ham breakfast sandwiches on March 2nd.

Happy Birthday Dr. Seuss!

The post The LORAX Truffula Tree Cupcakes for Dr. Seuss Week! appeared first on For the Love of Food.

It’s Hocus Pocus season and my kids and I are lovin’ it!

We created these Hocus Pocus Magically Filled Cupcakes in honor of our first Halloween movie night this month!

Have you seen our 31 Nights of Halloween Family Movies Challenge yet? Print out a free copy and take the challenge too.

Scroll down for this tasty dessert recipe and enjoy your movie night treat!

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Hocus Pocus Magically Filled Cupcakes

Instructions

• Using a butter knife or a cupcake corer, carefully cut out a circle in the center of each cupcake. Do not poke all the way through to the bottom. Save the cut out pieces.
• Spoon 1 tbsp jam into the center of each cupcake then add the cut out top back on.
• Top with green frosting in decorative swirls.
• Add Halloween colored sprinkles and Hocus Pocus cupcake toppers.

Start by baking 1 dozen purple cupcakes. Cool completely.

I found this Alma’s brand colored cake mix at Walmart. I love the shade of purple!

Mix up purple cupcake batter according to package. 

Bake cupcakes and then cool completely. You can also use store bought cupcakes.

Using a butter knife or a cupcake corer, carefully cut out a circle in the center of each cupcake.

Do not poke all the way through to the bottom. Save the cut out pieces.

Spoon 1 tbsp jam into the center of each cupcake.

Add the cut out top back on.

Top with green frosting in decorative swirls.
Add Halloween colored sprinkles and Hocus Pocus cupcake toppers.

His face says it all…he’s a fan! Hahaha.

Find these adorable free Cupcake Toppers here.

Now we’re movie night ready!

The post Hocus Pocus Magically Filled Cupcakes appeared first on For the Love of Food.

Happy Cupcake Lovers Day!

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Busy Bee Brown Sugar and Honey Cupcakes

Makes 1 dozen cupcakes

Ingredients

• 1 1/2 cups flour
• 1/2 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup {1 stick} unsalted butter softened
• 1 cup brown sugar
• 2 large eggs room temp
• 1/2 cup buttermilk
• 1/4 cup honey plus more for topping
• 1 tbsp vanilla
• For the frosting:
• 1 cup Brown Sugar Honey Butter room temp {I used Chef Shamy brand}
• 4 cups powdered sugar
• 1-2 tbsp milk

Instructions

• Preheat the oven to 350°F.
• Line a muffin pan with paper liners and set aside.
• In a medium bowl, mix together the flour, baking powder and salt. Set aside.
• In a large mixing bowl, add the softened butter and brown sugar and cream with a mixer until fluffy.
• With the mixer running on low, add in the eggs then the honey, vanilla and buttermilk.
• Next, slowly pour in the dry ingredients and mix until combined.
• Scoop the batter into the prepared pan, filling 3/4 full.
• Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
• Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
• To make the frosting: in a mixing bowl add honey butter and powdered sugar.
• Add milk in for the right consistency {thin enough to pipe}.
• Add to a piping bag then pipe the frosting using a wide tip to make a bee hive shape.
• Drizzle honey over the tops of the cupcakes and top with bee decorations {optional}.
• Serve and enjoy!

Notes

*No honey butter? You can sub 2 sticks of softened butter plus 2 tbsp honey.

Cupcakes for Cupcake Lovers Day!

The post Busy Bee Brown Sugar and Honey Cupcakes #CupcakeLoversDay appeared first on For the Love of Food.

 

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School Days Apple Cupcakes

Makes 12 cupcakes

Ingredients

• 12 red cupcakes baked and cooled
• red frosting/decorating icing
• red sugar sprinkles
• pretzel sticks
• sour green gummy straws cut into small pieces

Instructions

• Bake 12 red cupcakes {any flavor} in red cupcake liners. Let cool.
• Frost the tops with red decorating icing.
• Add sugar sprinkles to a small plate and dip and roll each iced cupcake top to coat completely in the red sugar.
• Break pretzel sticks into small pieces and press one piece into the center of each cupcake for the stem.
• Finally cut green gummy straws into tiny pieces and press next to the pretzel stick on each cupcake for the leaf. You can also make a small hole and slide into the top of the cupcake.
• Serve right away or store in a sealed container for up to 3-4 days.

Photos by Jeni Marie Studios.

Covering all of the San Antonio area and beyond.
Specializing in family portraits.
Facebook: https://www.facebook.com/jenimariestudios/
Instagram: https://www.instagram.com/jenimariestudios/

“Photography is the only language that can be understood anywhere in the world”- Bruno Barbey

The post School Days Apple Cupcakes appeared first on For the Love of Food.

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Magical Unicorn Cupcakes

Ingredients

• 1 dozen frosted cupcakes
• green candy sprinkles
• 12 small unicorn toys
• 12 pieces rainbow gummy candy

Instructions

• Pour sprinkles in a small bowl and gently dip the cupcakes, frosting side down, in the sprinkles to coat.
• Place a unicorn toy on top of each cupcake and then press the rainbow gummy strip into both sides of the cupcake frosting so it looks like a rainbow over the unicorns.
• Serve and enjoy your magically delicious treat!

The post Magical Unicorn Cupcakes appeared first on For the Love of Food.

Ingredients: 

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Happy Sunday Funday friends!Summer started this week for my kids and that means lots of delicious summertime food and treats with the kiddos at the pool! Their favorite drink is homemade Strawberry Lemonade so I decided for this week’s Sunday Supper, with a Easy Barbecue Recipes theme, I would make a dessert inspired this delicious drink: Mason Jar Strawberry Lemonade Cupcakes. 


I used boxed cake mix to save time and I jazzed them up with additional eggs, oil, and pudding mix to make them extra moist. I added fresh lemon zest to the lemon cake and fresh juice and zest to the whipped frosting so the lemonade flavor would stand out. The final touch: serve in mason jars with a spoon tied on the side. Fun, portable, and tasty too!

These stacked cakes topped with lemon cream cheese frosting are a pretty semi homemade treat. Served in a mason jar they are perfect for picnics, parties, and for mailing as gifts!

Please scroll down to see all the Easy Barbecue Recipes shared this week from Sunday Supper bloggers.

This week’s host: Christie from A Kitchen Hoor’s Adventures.

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Mason Jar Strawberry Lemonade Cupcakes

Makes 48 cupcakes or 24 Mason Jar cakes   

Ingredients

For the cakes:

• 1 box Strawberry cake mix
• 1 box Lemon cake mix
• 1 3.4 oz box vanilla pudding mix
• 1 3.4 oz box lemon pudding mix
• 8 eggs divided
• 1 cup vegetable oil divided
• 2 cups water divided {or according to box}
• zest from one lemon

For the Cream Cheese Lemon frosting:

• 1 {8 oz} cream cheese softened
• 4 tbsp {1/2 stick} unsalted butter
• 4 tbsp lemon juice
• zest from 1 lemon
• 2 tsp vanilla
• 16 oz powdered sugar {2 cups}
• 16 oz container Cool Whip
• yellow food coloring {optional}

Instructions

• Preheat the oven to 325 degrees.
• Line 2 cupcake pans with paper or silicone liners.
• Prepare the strawberry cake mix in a large bowl.
• Add strawberry cake mix, vanilla pudding mix, 4 eggs, 1/2 cup oil, and 1 cup water to the bowl.
• Beat on medium speed with a mixer for 2 minutes. Set aside.
• Repeat with the lemon cake mix in the large bowl. Add 1 cup water {or whatever box says}, 4 eggs, and lemon pudding mix.
• Beat on medium speed for 2 minutes then add lemon zest and stir to combine.
• Using an ice cream scoop, add one full scoop of lemon cake mix to each cupcake liner in the first cupcake pan.
• Repeat with the strawberry cake mix and add to the other cupcake pan.
• Place both pans in the oven and bake for 15 minutes.
• Remove from oven, let cool for 5 minutes, then remove to a cooling rack to cool completely.
• Meanwhile, repeat with remaining batter and bake 2 more trays of cupcakes.
• Once all cupcakes are cool, remove paper wrappers, then slice in half width wise.
• Using a large {16oz} mason jar, add a half of a lemon cupcake then top with a swirl of frosting {not too much or it will ooze over the side}.
• Top with a half of a strawberry cupcake then another swirl of frosting then repeat with one more lemon and one more strawberry.
• Add one last swirl of frosting then add the mason jar lid {and straw if you would like}.
• For the final touch, tie on a spoon with a ribbon then serve or give as a gift!

For the Cream Cheese Lemon Frosting:

• Place cream cheese and butter into a large bowl.
• Beat with a mixer until creamy then add powdered sugar.
• Finally, mix in vanilla, lemon juice, and zest.
• Once combined gently fold in Cool Whip.
• You can add yellow food coloring for a brighter color if you'd like. I add 15 drops.
• Cover and place in the fridge to chill for a couple hours or up to overnight.
• When ready to serve, scoop into a piping bag and pipe onto cupcakes.

This semi homemade recipe uses jazzed up boxed cake mix.
I add a pack of pudding mix, an extra egg, and and extra 2 tbsp of oil along with the required ingredients on the back of the box for each cake.

Adding pudding mix to cakes and cookies is one of my favorite semi-homemade secrets.

Add strawberry cake mix, vanilla pudding mix, 4 eggs, 1/2 cup oil, and 1 cup water to the bowl.

Beat on medium speed with a mixer for 2 minutes. Set aside.

Repeat with the lemon cake mix in the large bowl.
This time add lemon pudding mix.

Add 1 cup water {or whatever box says}, 4 eggs, and 1/2 cup oil.

Beat on medium speed for 2 minutes then add lemon zest and stir to combine.

Using an ice cream scoop, add one full scoop of lemon cake mix to each cupcake liner in the first cupcake pan.

Repeat with the strawberry cake mix and add to the other cupcake pan.

Place both pans in the oven and bake for 15 minutes.

Remove from oven, let cool for 5 minutes, then remove to a cooling rack to cool completely.

Meanwhile, repeat with remaining batter and bake 2 more trays of cupcakes. 

Meanwhile make the frosting….

For the frosting:
Place cream cheese and butter into a large bowl.

Beat with a mixer until creamy.

 Then add powdered sugar.

Finally, mix in vanilla, lemon juice, and zest.

Once combined gently fold in Cool Whip.

You can add yellow food coloring for a brighter color if you’d like.

I add 15 drops of yellow.

Cover and place in the fridge to chill for a couple hours or up to overnight.

This is a soft and creamy frosting. If you would prefer a thicker frosting to stand up to shipping then try a buttercream. 

When ready to serve, scoop into a piping bag and pipe onto cupcakes.

 Once all cupcakes are cool, remove paper wrappers.

Slice each cupcakes in half width wise.

I use large{16oz} mason jars with lids for this recipe.

Add a half of a lemon cupcake

Then top with a swirl of frosting {not too much or it will ooze over the side}.
 

Top with a half of a strawberry cupcake then another swirl of frosting.

 Then repeat with one more lemon and one more strawberry. 

 Add one last swirl of frosting then add the mason jar lid {and straw if you would like}.

For the final touch, tie on a spoon with a ribbon then serve or give as a gift!

 Fun, portable, and tasty too! 

Sunday Supper Easy BBQ Recipes

Best Burgers and Sandwiches

• Barbecue Rib Burgers with Low Carb Sauce by My Life Cookbook
• Caribbean Jerk Chicken Burgers by Simple and Savory
• Guava-Ale BBQ Pulled Chicken Sandwich by Gourmet Everyday
• Turkapple Burgers with Yumback Sauce by A Kitchen Hoor’s Adventures

Grill Master Mains

• Grilled Red Snapper with Cilantro and Onion Stuffing by Food Lust People Love
• Honey Glazed Chicken Kabobs by That Skinny Chick Can Bake
• Slow Cooker Pulled Pork with Homemade Coleslaw by A Mind Full Mom
• Spicy Grilled Leg of Lamb by Sunday Supper Movement

Mop Worthy Sauces

• Blueberry Sriracha Barbecue Sauce by Cosmopolitan Cornbread
• Homemade Ketchup by What Smells So Good?

Searing Starters and Sides

• Campfire Corn and Tomatoes by Cricket’s Confections
• Grilled Lime Beer Ritas with Smoky Lime Salt by Our Good Life
• Honey Chipotle BBQ Chicken Wings by Soulfully Made
• Pork Satay with Peanut Sauce by Asian In America

Sizzling Sweets

• All-American Pie Shooter Trio by The Crumby Cupcake
• Flourless Fudge Brownies by Pies and Plots
• Grilled Fruit Kabobs by The Freshman Cook
• Grilled Peaches with Mascarpone by Caroline’s Cooking
• Ice Cream Cone Cupcakes by Cindy’s Recipes and Writings
• Mason Jar Strawberry Lemonade Cupcakes by For the Love of Food
• Mini No Bake Coconut Cheescakes by Jonesin’ For Taste

The post Mason Jar Strawberry Lemonade Cupcakes #SundaySupper appeared first on For the Love of Food.

 Be sure to scroll down for a HUGE GIVEAWAY! 

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Gluten Free Lemon Cupcakes with Strawberry Frosting and Butterfly Toppers

Makes 12 cupcakes

Ingredients

For the cupcakes:

• 1 box Gluten Free Yellow Cupcake Mix {I used Betty Crocker}
• 3 eggs
• 1/2 cup of butter softened
• 1 tsp vanilla
• 2/3 cup water
• juice and zest from one large lemon
• 7 large strawberries destemmed

For the frosting:

• 1 cup butter softened and cubed {2 sticks}
• 3 cups powdered sugar
• ¼ cup strawberries destemmed, sliced, and pureed until smooth

Instructions

• Prepare batter according to the box directions.
• Mix in juice and zest from one large lemon.
• Line a cupcake pan with 12 liners and fill each 2/3 full.
• Bake according to the box directions {350 for 20 minutes}.
• Remove from oven and let cool then remove to a plate.
• Frost generously with the strawberry frosting and then top each cupcake with a strawberry butterfly {directions below}.
• Serve right away or refrigerate until party time!

For the frosting:

• Make the strawberry puree by simply blending the chopped strawberries in a food processor or blender until smooth.
• Add softened butter, powdered sugar, and 1/4 cup strawberry puree to a large bowl. Beat on medium speed with a mixer until you get a smooth consistency.
• Refrigerate until ready to frost cupcakes.

For the strawberry butterflies:

• Thinly slice 7 large strawberries.
• Cut the bottom corner off of 24 slices.
• Cut thin strips out of a few other slices. You will need 12.
• Place a strip in the center top of each cupcake.
• Add a slice on each side to make butterfly wings.
• Now you have beautiful butterfly strawberries ready to go on top of your frosted cupcakes!

Giveaway time! 

The post Gluten Free Lemon Cupcakes with Strawberry Frosting and Butterfly Toppers appeared first on For the Love of Food.