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Frosted Apple Pie Cupcakes

0 Ratings

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Prep 10 min
Total 30 min
Servings 16

The classic donut treat revamped in cupcake form. ...MORE+ LESS-

Baker Peabody

October 30, 2014

Ingredients

box Betty Crocker™ SuperMoist™ spice cake mix

eggs

cup water

1/2

cup vegetable oil

large apple

cup Betty Crocker™ ready-to-spread vanilla frosting

1/4

cup apple cider (or hard apple cider for the adults)

1/2

teaspoon apple pie spice

Steps

Hide Images

1

Preheat oven to 325°F.
2

Peel and dice the apple. Set aside.
3

In a large bowl add the cake mix, eggs, water, and oil and whisk until all the ingredients are fully incorporated and batter is smooth.
4

Fold in the diced apple pieces.
5

Line a muffin pan with liners. Pour or scoop (I like to use an ice cream scoop) batter 2/3 of the way up the liner.
6

Bake for 15-20 minutes depending on your oven (until cupcakes spring back to the touch). Remove from oven and let cool on a wire rack.
7

While cupcakes are cooling, make the glaze. In a microwave-safe bowl, microwave 1 cup frosting for 30 seconds. Remove and add spice. Thin out with apple cider. If you want a thinner glaze, use more apple cider; for a thicker glaze, use less.
8

When completely cooled, remove cupcakes form muffin tin and place on the wire rack that is set on a baking pan or wax paper to catch falling glaze. Using a spoon, drizzle glaze over cupcakes.
9

Let cupcakes sit at room temperature to allow glaze to set, about an hour.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

You can have your cake and apple pie too -- with these deliciously comforting Frosted Apple Pie Cupcakes!

While fall might not be officially fall yet, September is here and that means baking time! September is about baking and apples. I love the smell of apples and fall spices warming up the kitchen, and these Frosted Apple Pie Cupcakes give me all of that in an easy treat.

Can we call these cupcakes a health food? Hehe, why not? They have fruit in them, after all. Call them what you want, but they are comfort food at its best, that's for sure.

For the glaze, you can use apple cider or -- if you want to make them a little more boozy -- you can use hard cider for an adult treat, which is what I did.

To make the cupcakes:

Peel and dice the apple. Set aside.

In a large bowl add the cake mix, eggs, water, and oil and whisk until all the ingredients are fully incorporated and batter is smooth.

Fold in the diced apple pieces.

Line a muffin pan with paper liners. Pour or scoop (I like to use an ice cream scoop) batter 2/3 of the way up the liner.

Bake for 15-20 minutes depending on your oven. Remove from oven and let cool on a wire rack.

While cupcakes are cooling, make the glaze. In a microwave-safe bowl, microwave 1 cup frosting for 30 seconds. Remove and add spice. Thin out with apple cider. If you want a thinner glaze, use more apple cider, or for a thicker glaze, use less.

Once cooled, remove the cupcakes from the muffin tin. Place cupcakes on a wire cooling rack set over a baking pan or wax paper to catch falling glaze. Using a spoon, drizzle glaze over cupcakes.

Let cupcakes sit at room temperature until glaze sets, about an hour.

Peabody loves ice hockey (she plays!) and all things baking! Check out her great stuff at her blog site Culinary Concoctions by Peabody and her Tablespoon profile.