Apple Cider Maple Spice Cupcakes

Apple Cider Maple Spice Cupcakes might be just the hor d'oeuvre you are searching for. This recipe makes 24 servings with 222 calories, 2g of protein, and 7g of fat each. For 34 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. If you have apple cider, cream cheese, pumpkin pie spice, and a few other ingredients on hand, you can make it. 25996 people were glad they tried this recipe. It is a very budget friendly recipe for fans of American food. From preparation to the plate, this recipe takes about 34 minutes. It is a good option if you're following a gluten free diet. It is brought to you by Lady Behind the Curtain. With a spoonacular score of 13%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Gluten-Free Apple Spice Cupcakes with Maple Cream Cheese Frosting and Candied Walnuts, Vermont Maple Spice Cupcakes, and Maple Apple Cider.

Servings: 24

Preparation duration: 10 minutes

Cooking duration: 24 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees.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.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.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.

 

Step by step:

1. Preheat oven to 350 degrees.Line a cupcake tin with 24 cupcake wrappers.In a mixing bowl mix together the cake mix, eggs and apple cider.

2. 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.Cream together the cream cheese and butter until fluffy.

3. Add the syrup, extract, pumpkin spice and sugar.

4. Mix on low for a minute and then on high until creamy.Pipe or spread onto cupcakes.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.

Nutrition Information:

covered percent of daily need