Halloween Spooky Sweet & Salty Cupcakes

🎃 Spooky sweetness, anyone? 👻 These Halloween cupcakes are topped with Black Hawaiian Sea Salt & Himalayan Pink Salt for a delightful sweet-and-salty surprise! 🧁 Perfect for any Halloween gathering!

Prep Time: 20 minutes
Cook Time: 40 minutes
Yields: 24 cupcakes

Ingredients

For the Cupcakes:

  • 1 box favorite cake mix
  • 1 cup whole milk
  • 1 stick butter
  • 3 eggs (or as instructed on cake mix box)
  • 24 cupcake liners

For the Buttercream Frosting:

Instructions

Prepare the Cupcakes:

Follow the instructions on the cake mix box, substituting milk for water and butter for oil. If the box requires different ingredient quantities, follow those. Bake according to box instructions and allow to cool completely.

Make the Buttercream Frosting:

  1. In a stand mixer with a paddle attachment, whip the softened butter until smooth.
  2. Slowly add the heavy whipping cream and vanilla extract, scraping down the sides as needed to fully incorporate.
  3. Gradually add the powdered sugar on low speed until well blended. If a salted caramel flavor is desired, add the caramel extract at this time.

Color the Frosting:

  1. If making both orange and black frosting, separate the buttercream into two portions.
  2. In one portion, mix in orange food coloring until you reach the desired color.
  3. For the other portion, add black cocoa powder in a stand mixer. Gradually add extra heavy whipping cream (approximately 1/2 cup) until the frosting reaches a smooth, pipeable consistency.

Frost the Cupcakes:

Pipe the frosting onto the cooled cupcakes using Wilton piping tips 4B and 2D for variation.

Decorate:

  1. Decorate immediately after frosting, while the buttercream is still moist.
  2. Sprinkle Bolner’s Fiesta Brand Black Hawaiian-Style Sea Salt over the orange-frosted cupcakes and Bolner’s Fiesta Brand Himalayan Pink Salt over the black-frosted ones.
  3. Add Halloween or Fall-themed sprinkles, toppers, or party favors for a festive touch.

Spiced Pumpkin Cheesecake

Pumpkin Cheesecake lovers, unite! 🎃 This smooth and creamy dessert, packed with our Pumpkin Pie Spice, is the perfect fall treat. 🍂🍰 Try it with a dollop of whipped cream for extra indulgence! 😋

Prep Time: 20 minutes
Cook Time: 90 minutes
Yields: 12 servings

Ingredients

For the Crust

For the Cheesecake Filling

Instructions

Prepare the Crust

  1. Preheat the oven to 325°F. In a microwave-safe bowl, melt the butter.
  2. In a food processor, pulse ginger snaps in batches until finely crumbled. Add the melted butter and Sugar and Cinnamon. Mix until well combined.
  3. Spray a springform pan with baking spray. Press the crust mixture firmly into the bottom and up the sides of the pan as evenly as possible.
  4. Bake for 12-15 minutes. Set aside.

Prepare the Cheesecake Filling

  1. In a stand mixer with a paddle attachment, beat the cream cheese, brown sugar, and Cinnamon and Sugar Spice together until smooth.
  2. In a separate bowl, whisk together the pumpkin puree, eggs, sour cream, vanilla extract, Pumpkin Pie Spice, and Ground Cinnamon.
  3. Add the pumpkin mixture to the cream cheese mixture in the stand mixer. Beat until well incorporated, scraping down the sides as needed.

Bake the Cheesecake

  1. Pour the filling over the pre-baked crust. Bake at 325°F for approximately 55 minutes, or until the cheesecake barely jiggles when gently shaken.
  2. Allow the cheesecake to cool and chill for at least 4 hours before serving.

Serve!

Top with whipped cream and additional Pumpkin Pie Spice if desired.

You've just added this product to the cart: