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.
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 Cupcakes
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
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, 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.
MORE GREAT FALL CUPCAKE RECIPES
NEVER MISS A POST!
Sign up for my newsletter (two per month) and receive my recipes in your inbox. Easy to see anytime and saved for safe keeping. Click Here and sign up today! —->>>>CURTAIN CALL NEWSLETTER