I’ve said it before, and I’m saying it again: cupcakes make Monday a better day. But before we get to these little gems, I’ve got something very important to discuss…
I think we’ve got another canned pumpkin shortage on our hands here in Central New York. I noticed the dwindling supply a few weeks ago, but didn’t think much of it since it was barely September. Now – almost October – it’s gotten worse. Pumpkin isn’t on the shelves at all, not even at Wegmans. And they have everything!
As horrific thoughts of a pumpkin-less fall started going through my mind Saturday evening, I decided to take last-ditch trip to WalMart. By the grace of (the pumpkin) God, I was relieved to find it there and promptly put twelve hefty cans in my basket. By the time I got to the checkout, my arms were about to fall off and a few people in line were looking at me strange. Ha, they’ll think of me when they’re not eating pumpkin pie on the fourth Thursday in November! Then, I noticed the guy in front of me was buying three cases of beer and couldn’t help but think to myself—gosh Liz, you’ve gotten pretty wild, hoarding pumpkin at WalMart on a Saturday night! I should really tone things down and take it easy. Anyway…
Let me know if you’re noticing the same problem in your area. I hope you’re not, because you need to make these pumpkin apple cupcakes!
It’s interesting how my eating pattern changes when I’m deep into marathon training. I still have the urge to bake and cook, but I tend to take more shortcuts. Like last weekend, when I was making these cupcakes for my mom’s friend. I wanted to do a fall-inspired cupcake, but I didn’t want to put in too much effort…so I didn’t! And let me tell you, the ease of prep didn’t sacrifice flavor or texture one bit.
These cupcakes use a boxed cake mix, but you don’t even have to bother adding eggs or oil. Just pumpkin, an apple, spices, and some water. Before you know it, you’ll be savoring a super-moist spicy cupcake, without all the fuss!
Pumpkin Apple Cupcakes
Canned pumpkin and cooked apple are the secret to these incredibly moist, spiced cupcakes. Don’t have a white cake mix on hand? Yellow or spice cake mix are great substitutes!
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.