Pumpkin Spice Cupcakes with Apple Cider Frosting
Even though we all love to make fun of the PSL craze, pumpkin spice flavoring is onto something. The comforting flavors always take me back to Thanksgiving and my grandma’s homemade pumpkin pie. Stereotypical, yes, but wonderful as well.
That being said, I am not a fan of the PSL. It is overly sweet and makes me want to skip the season all together. So I chase down the flavor through other food vessels. Nuts… yes! Cake… absolutely.
This cake is easy to make (it cheats with a box mix! Don’t tell!) and can be made quickly when you need a last-minute treat. Box mix is popular for a reason; it gets the job done and still tastes great! This recipe gussies the mix up a bit, so your tasters will never know the difference. Happy Fall, Y’all!
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Step One.
Prep Step! Measure out your ingredients. Preheat the oven to 350°F. Line your cupcake tins with a cute, fall cupcake paper.
Step Two.
Combine the cake mix and the pumpkin puree in a stand mixer on high speed until the mixture is combined. This should take about 3 minutes.
Step Three.
Add the eggs, one at a time, and mix until incorporated.
Step Four.
Add the yogurt and mix until combined. Slowly, add the apple cider, and mix until combined.
Step Five.
Fill the cupcake liners, and bake for 18 – 22 minutes, or until a toothpick inserted in the center comes out smoothly. When they are done, let cool.
Step Six.
Make the frosting! In a medium pot, boil the apple cider to reduce to about 1/4 cup. When it is reduced, remove from the heat and let cool. Chill until ready to use.
Step Seven.
Beat the butter on high in a stand mixer for about 5 minutes, until it is light and fluffy. Add the vanilla and beat on high for 1 minutes. In increments of 1/2 cup, add the powdered sugar. Finally, slowly add the apple cider reduction. Beat on high for another 2-3 minutes, until the frosting is mixed thoroughly and is fluffy.
Step Eight.
Time to assemble!
Once the cupcakes are cool, you are ready to assemble them. Fir a piping bag with a star tip. Add the frosting to the piping bag. Pipe away!
Decorate with sprinkles, marshmallow pumpkin, or whatever else floats your boat!
Calling all PSL lovers! This cake uses a shortcut (shh!) to make a tasty fall treat in record time.
Ingredients
- 1 box spice cake mix
- 1 cup pumpkin puree
- 3 eggs
- 1/2 cup plain Greek yogurt
- 1/3 cup apple cider
- 1 cup butter
- 2 cups powdered sugar
- 1 Tbsp vanilla
- 1 cup apple cider
Instructions
- Prep step! Measure out your ingredients. Preheat the oven to 375°F. Line your cupcake tins with a cute, fall cupcake paper.
- Combine the cake mix and pumpkin puree in a stand mixer on high until fully incorporated, or for about 2 three minutes.
- Add the eggs, one at a time, and mix until combined.
- Add the yogurt and mix until combined.
- Slowly, add the apple cider, and mix until combined.
- Fill the cupcake tin, and bake for 18 - 22 minutes, or until a toothpick in the center comes out smoothly.
- In a medium pot, boil the apple cider to reduce to about 1/4 cup. When it is reduced, remove from the heat and let cool. Chill in the refrigerator until ready to use.
- Beat the butter on high in stand mixer for about 5 minutes, until it is light and fluffy.
- Add the vanilla and beat on high for 1 minute.
- In increments of 1/2 cup, add the powdered sugar.
- Finally, slowly add the apple cider reduction.
- Beat on high for another 2-3 minutes, until the frosting is mixed thoroughly and is fluffy.
- Once the cupcakes are cool, you are ready to decorate! Fit a piping bag with a star tip. Add the frosting to the piping bag. Pipe away!
- Garnish with sprinkles, marshmallow pumpkins, or whatever floats your boat!
About The Author
Mara May
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