Apple Cider Maple Spice Cupcakes
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
Like you're eating a Maple Bar!
Ingredients
For the Cupcakes:
- 1 spice cake mix
- 3 eggs
- 1 2/3 cups apple cider
For the Frosting:
- 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
Instructions
For the Cupcakes:
- 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.
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.
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.
Notes
This recipe is from Lady Behind The Curtain
MORE GREAT FALL CUPCAKE RECIPES
BROWN BUTTER PECAN CUPCAKES 2. SPICED APPLE CUPCAKES 3. VANILLA CHAI TEA CUPCAKES
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These are mouth watering good! Looks great!
These look delicious! Pinning!
YUM! These not only look delicious, but look very do-able, too. Just pinned it- thanks!
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!
Oh my gosh, I’m imagining these made with fresh apple cider from a local orchard… yummm.
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.
Muffins with different spice flavors are my favorite! These look YUMMY! Thanks for posting!
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!!!
Mmmm these sound wonderful! All those delicious fall flavors together… the perfect cupcake! They look beautiful too! 🙂
Sheryl,
These cupcakes are beautiful! And they look so good! Pinned and sharing on G+!
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. 🙂
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! 🙂
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!
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.
Hi Amanda, I used party nut cups. Kind of like the mini cups you put ketchup in at fast food restaurants only larger.
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.
Thanks Emma! That’s what I like to hear! 🙂
Probably a silly question, but does this call for 1 AND 2/3 cups of apple cider? Thanks 🙂
No problem Whitney, I know that can a little confusing sometimes. Yes, the measurement is 1 and 2/3 cups of apple cider. 🙂
Anyone make this as a cake instead of cupcakes? Any recommended changes doing it that way?
Sheryl, these cupcakes look so good!! Thank you so much for helping us celebrate and being part of the giveaway – so happy to have you as a friend! xo
I have been craving maple bars!!!! These should fill that cravin’!! Thank you
Totally takes care of it Liz.
These look amazing! I would like to make as a cake – should I do anything differently? Thanks!
All I can say Kim is try it. Sorry….wish I had better advice. 🙂
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!
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.
Great idea adding the maple extract Twana. I love that extract. It tastes great and isn’t sticky like syrup.
Hello just wanted to let you know. In the scratch directions it calls for baking powder and baking soda but in the list of ingredients for the scratch cupcakes it only says baking powder. I was confused. Hey
Thanks Meghan, I adjusted the recipe for baking powder only.