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)
Preparation
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
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.
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.
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.
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.
