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. They are super fragrant and will fill your room with the scent of maple in no time. When your guests arrive they will not only know what’s for dessert but will also be super excited about these Apple Cider Maple Spice Cupcakes! 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!
Maybe life has gotten too busy. You had planned on making everything from scratch but time got away from you. For you’re convenience I have included TWO ways to make these cupcakes! One being with a cake mix and the other from scratch. Please don’t skimp on the frosting. There’s no denying that only homemade frosting will do. Click here for my favorite frosting recipe for these cupcakes—->>>>PUMPKIN SPICE MAPLE FROSTING.
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
- link below ↓↓↓↓
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:
Click here for the printable recipe---->>>>PUMPKIN SPICE MAPLE FROSTING
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