If you want to know what September tastes like...take a bite out of one of these cupcakes. Cider plus caramel plus frosting equals perfection in my book.
1 box of spice cake mix
1 cup apple cider (plus a little more for your frosting)
1/3 cup vegetable oil
1 cup grated apple (I used a Gala apple, see below for grating instructions)
1 cup of caramel topping (the kind you would use for ice cream)
3 cups powdered sugar
1 stick butter, softened
Preheat your oven to 350 degrees.
Line 2 (12 count) muffin tins with cupcake liners.
In a mixing bowl, combine spice cake mix, cider, eggs and vegetable oil with an electric mixer. Stir in grated apple. Fill cupcake liners 2/3 full.
Bake 18 minutes or until a toothpick inserted in the center comes out clean.
After you remove the cupcakes from the oven, poke holes across the tops of the warm cupcakes and pour about a tablespoon or so of caramel topping down over the tops of each one. Let cupcakes cool completely.
While the cupcakes are cooling, make your frosting. In a bowl, beat your butter, powdered sugar and a splash of cider with an electric mixer. Add more cider if your frosting is too thick or more sugar if it's too thin. Top cooled cupcakes with your frosting.
The apple makes the cupcakes extra moist and delicious! To grate mine, I just used a cheese grater and ran my apple across it like you would a block of cheese. You could also substitute applesauce for the grated apple in this recipe. Enjoy!