Ingredients
- 1 spice cake mix
- 3 eggs
- 1-2/3 cups apple cider
- 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
For the Cupcakes:
For the Frosting:
Directions
- 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. (I didn't have to but it was thick)
- DOUBLE FROSTING: THIS FROSTING RECIPE IS ONLY FOR 12 CUPCAKES. (I didn't and it was plenty)
For the Cupcakes:
For the Frosting:
I got this recipe from: http://www.ladybehindthecurtain.com/apple-cider-maple-spice-cupcakes/
Kirsten
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