Apple Cider Maple Spice Cupcakes | When all your favorite fall flavors come together to create the perfect cupcake!  If you’re as crazy about maple bars as I am, or you know someone who is…. then you have got to try these Apple Cider Maple Spice Cupcakes pronto!  Make these cupcakes for your next bake sale, fundraiser, Fall Festival or party!  But be warned…bring the recipe with you!  Trust me you will get multiple requests.

Apple Cider Maple Spice Cupcakes

Okay, so these 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.  🙂  Pssst….I won’t tell anyone if you won’t that these delicious cupcakes start with a cake mix!

Apple Cider Maple Spice CupcakesFor you’re convenience I have included TWO ways to make these cupcakes!  One being with a cake mix and the other from scratch.

Apple Cider Maple Spice Cupcakes

Preparation 10 minutes 2017-10-19T00:10:00+00:00 Cook Time 24 minutes 2017-10-19T00:24:00+00:00 Serves Makes 24 Cupcakes     adjust servings

 

Ingredients

For the Cake Mix Cupcakes

  • 1 spice cake flavored cake mix
  • 3 large eggs
  • 1 1/3 cups apple cider

For the From Scratch Cupcakes

  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 1/4 cups apple cider

For the Frosting

  • 1 (8 ounce) cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1/2 cup maple syrup
  • 1 teaspoon maple extract
  • 1 teaspoon pumpkin pie spice
  • 1 (2 pound) bag confectioners' sugar

Instructions

For the Cake Mix Cupcakes:

Preheat oven to 350°.  Line a cupcake tin with 24 cupcake wrappers.  In a mixing bowl mix together the cake mix, eggs and apple cider.  Mix until smooth.  Fill cupcake wells two-thirds full and bake 19 to 24 minutes or when a toothpick inserted into the center comes out clean.  Cool on a wire cooling rack.

For the From Scratch Cupcakes:

Preheat oven to 350°.  Line cupcake tins with paper liners.

In a small bowl whisk together the flour baking powder, baking soda, nutmeg, cinnamon , ginger and cloves.  In a large mixing bowl cream together the butter, sugar and salt until light and fluffy.  Beat in eggs one at a time.  Alternate adding the dry ingredients and apple cider into the butter mixture.  Mix until batter is smooth.  Use an ice cream scoop to fill cupcake well two-thirds full.  Bake 17 to 20 minutes or until a wooden toothpick inserted into the center comes out clean.  Cool completely on a wire rack and frost.  This recipe makes 2 1/2 dozen.

For the Frosting:

Cream together the cream cheese and butter until fluffy.  Add the syrup, extract, pumpkin spice and sugar.  Mix on low for a minute and then on high until creamy.  Pipe or spread onto cupcakes.

Recipe Notes

 

Apple Cider Maple Spice Cupcakes

MORE GREAT FALL CUPCAKE RECIPES

BROWN BUTTER PECAN CUPCAKES  2. SPICED APPLE CUPCAKES  3. VANILLA CHAI TEA CUPCAKES

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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.

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