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Cider Cupcakes

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  • Prep 30 min
  • Total 2 hr 5 min
  • Servings 24
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Nothing says fall better than apples! Use Betty Crocker™ Super Moist™ yellow cake mix, apple cider and grated apple to bake these delicious cupcakes - perfect dessert recipe!
By Betty Crocker Kitchens
Updated Apr 7, 2014
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 cup grated peeled apple
  • 1/2 teaspoon apple pie spice
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 1 cup apple cider
  • 24 red apple chips (from 2.5-oz bag)

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Gently stir in apple and apple pie spice. Divide batter evenly among muffin cups.
  • 3
    Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • 4
    In large bowl, beat cream cheese and butter with electric mixer on medium speed until creamy. On low speed, gradually beat in powdered sugar until smooth. Stir in vanilla. Frost cupcakes.
  • 5
    In small saucepan, heat cider to boiling over medium-high heat. Boil uncovered 20 minutes or until reduced to 1/4 cup. Drizzle cider over cupcakes. Cool 10 minutes. Top each cupcake with 1 apple chip.

Nutrition

Nutrition Facts are not available for this recipe
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