Well hello there! If you are reading this, THANK YOU! I haven’t blogged in almost a month. During that time, the fall semester started and my head has been so wrapped up in other things that the last thing on my mind was this blog. I have been looking for the perfect recipe for my “comeback” post and think that this one fits the bill. When I first saw these cupcakes, I knew I had to try them! They are super simple, moist and delicious. Perfect for this time of year!
Pumpkin Apple CupcakesRecipe via Liz at Little Bitty Bakes
Makes 24 cupcakes
- Prep time: 20 minutes
- Cook time: 40 minutes
- 1 medium apple (peeled, cored and diced)
- 1 boxed white cake mix
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground clove
- 1 1/2 cups canned pumpkin (not pumpkin pie mix)
- 1 1/3 cups water
- 1 16-ounce container cream cheese icing
- 2 tablespoons light maple syrup
- 1/2 teaspoon ground cinnamon
Heat the oven to 350 degrees F. Line two cupcake pans with paper liners.
In a small microwave-safe bowl, microwave the apple on high about 1 minute or until tender. Set aside.
In a large mixing bowl, beat all of the cake ingredients with an electric mixer on high speed 2 minutes. Fold in the cooked apple pieces. Spoon the batter into prepared cupcake pan. Bake the cupcakes about 18 to 20 minutes or until inserted toothpick comes out clean.
Meanwhile, in a small mixing bowl, stir the cream cheese icing, maple syrup, and cinnamon until well blended. Allow cupcakes to cool completely before frosting