Are you are maple bar fiend?  If so then you have got to try these Apple Cider Maple Spice Cupcakes pronto!

Apple Cider Maple Spice Cupcakes - Lady Behind The Curtain

Okay, so these Apple Cider Maple Spice Cupcakes aren’t maple bars but they sure tastes like they are.  The cupcake is light and fluffy and the frosting is so good you’re going to want to lick it off first.  🙂

Apple Cider Maple Spice Cupcakes

Prep Time: 10 minutes

Cook Time: 24 minutes

Total Time: 34 minutes

Yield: Makes 24 Cupcakes

Serving Size: 1 Cupcake

Apple Cider Maple Spice Cupcakes

Like you're eating a Maple Bar!

Ingredients

    For the Cupcakes:
  • 1 spice cake mix
  • 3 eggs
  • 1 2/3 cups apple cider
  • For the Frosting:
  • 3 ounces cream cheese, softened
  • 4 tablespoons butter, softened
  • 1/4 cup maple syrup
  • 1/2 teaspoon maple extract
  • 1/2 teaspoon pumpkin pie spice
  • 4 cups confectioners' sugar

Instructions

    For the Cupcakes:
  1. Preheat oven to 350 degrees.
  2. Line a cupcake tin with 24 cupcake wrappers.
  3. In a mixing bowl mix together the cake mix, eggs and apple cider.
  4. Mix until smooth.
  5. Fill cupcake wells two-thirds full and bake 19 to 24 minutes or when a toothpick inserted into the center comes out clean.
  6. Cool on a wire cooling rack.
  7. For the Frosting:
  8. Cream together the cream cheese and butter until fluffy.
  9. Add the syrup, extract, pumpkin spice and sugar.
  10. Mix on low for a minute and then on high until creamy.
  11. Pipe or spread onto cupcakes.
  12. NOTE: If your frosting is too thick you may add water but only a teaspoon at a time.
    DOUBLE FROSTING: THIS FROSTING RECIPE IS ONLY FOR 12 CUPCAKES.

Notes

This recipe is from Lady Behind The Curtain

http://www.ladybehindthecurtain.com/apple-cider-maple-spice-cupcakes/

Thanks for Visiting Fall Banner 2


Comments

Apple Cider Maple Spice Cupcakes — 30 Comments

  1. These look so delicious, Sheryl! All of the warm, fall colors in your picture make me want fall right now. I have a whole September Pinterest board devoted to all things apples. This recipe will fit right in. Thanks so much for sharing! Enjoy your weekend!

  2. Oh my goodness Sheryl, these look delicious! I would like to lick the frosting right off the screen 🙂 Thank you so much for joining us and sharing at Best of the Weekend! Pinning to our party board. Have a wonderful weekend and please join us next Friday.

  3. These look amazing!! All your recipes are so good, can’t wait to make these. My family will love them. They laugh at me getting all my recipes off the internet, but they are certainly enjoying the results!!!

  4. Sheryl, This flavor combination reminds me of Vermont and state fairs in New England. Beautiful! Will be adding it to my fall “must try” recipe list.
    I’m just getting started in the blogging world…..one week old. Hope you’ll stop by and say Hi @ Melding Magic.

    • Hi Kathy,
      Thanks for the kind words. You’re off to a great start! Love your recipes. Followed you with my personal Facebook so I would see all your posts! Have a nice Holiday Weekend! Come back on Wednesday and share your recipes with us at Cast Party Wednesday. 🙂

  5. I made these today but I was worried about there not being any butter or oil. Since I was making these for a baby shower (new mom’s request) I just replaced the apple cider for the water. Don’t you need the fat for them? What is the texture without the fat? I am learning so any advise is appreciated. Anyway the frosting was amazing!!!

    • Hi Patti,
      There is some fat in the egg yolks. But to answer your question. No, you don’t need fat. Have you ever heard of soda can cake? All you do is add a can of soda to a cake mix. A great way to have a low fat cake. Also a lot of low fat recipes use applesauce instead of fat. I hope this helps. Good luck! 🙂

  6. I just made a variation of these. I used the Betty Crocker spice cake mix, and followed the directions on the box but replaced the water with organic apple cider, and some of the oil as well. I also added some vanilla extract and cinnamon. I baked them in the babycakes cupcake maker. They are TO DIE FOR, although they’re more like muffins than cupcakes. I decided to hold the frosting, because they are moist and just perfect. Thank you so much!

  7. These cupcakes look and sound amazing! I just have one question… where did you get those neat cupcake paper liners? They look much cuter and sturdier than most liners.

  8. The kids and I made these today. We loved them!!! Who needs the oil. My brother loves spice cake and he loved these more, and sooo easy. Can’t wait to try more of your recipes.

    • No problem Whitney, I know that can a little confusing sometimes. Yes, the measurement is 1 and 2/3 cups of apple cider. 🙂

  9. I made these yesterday, and the cupcake part is utterly amazing!

    A note on the frosting: you only need to double the recipe if you pipe it on THICK (like the photo, I’m guessing)….which makes these REALLY sweet. Too sweet for this Canadian (we Cannucks are fans of more subtle flavours). 🙂

    The cupcakes are fantastic on their own (I’ll be making them again!). The frosting was a bit much, but I’m going to try it with (not-sweet) apple muffins.

    Thanks for the recipe!

  10. I made these for work and everyone loved them. Apple cider not quite in season yet so i used apple juice. I also put just a bit of maple extract in the cupcake mix so the taste would be throughout. Very good.

Leave a Reply

Your email address will not be published. Required fields are marked *