Apple Cider Cupcakes

**If you would like to learn how to decorate these check out my YouTube Channel!

So I was recently looking through the magazine Celebrate! with Woman's World and I happened to notice that they had a recipe for apple cider cupcakes! When I saw it I knew I had to try it!

Ingredients:

Cupcakes!

1 package of yellow cake mix

1 cup of apple cider

3 eggs

1/3 cup of sour cream 

1 tsp. ground cinnamon 

1 golden delicious apple grated

Frosting!

3 cups confectioners sugar

2 tbs. apple cider

1/4 tsp ground cinnamon 

1 1/2 tsp red food coloring

Step1: Preheat the oven to 350. On medium speed beat the first 5 cake ingredients together. Once they are combined stir in the apple. Bake these for 18-20 minutes, let cool on a wire rack before frosting.

Step2: Now it's time for some frosting!! Beat the butter until it is light and fluffy. Gradually add in the confectioners sugar. Beat in the apple cider and cinnamon. Now it's time to make this frosting red! So now we can add in our red coloring!

Pumpkin Cupcakes With Cream Cheese Frosting

Fall is coming up quickly! Fall is my absolute favorite time of year. The air is crisp, all the leaves are falling and the fall baking begins! Baking in the fall is much more enjoyable than baking in the hot summer heat. Today was a nice cool day so I decided to make an old favorite recipe. I found it on Martha Stewart's website. Let me tell you, these are amazing! They are  little pieces of pumpkin heaven topped with cream cheese clouds! Naturally I love anything that has cream cheese frosting so these were perfection! (However, I did leave out the ground ginger only because i'm not a fan of it but they still tasted great.) Happy baking!

The recipe:

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons ground cinnamon
• 1 tablespoon ground ginger
• 1 tablespoon ground cloves
• 2 cups firmly packed dark-brown sugar
• 1 cup vegetable oil
• 3 cups pumpkin puree, chilled
• 2 large eggs
• 1 teaspoon pure vanilla extract
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• Cream Cheese Frosting:
• • • 3 cups of confectioners' sugar
    • 1/2 cup (1 stick) unsalted butter, softened
    • 8 ounces cream cheese, softened
    • 1 teaspoon pure vanilla extract
• Now for the directions:
• 1.Preheat oven to 345 degrees.
• 
  
• 2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully mixed.
• 
  
• 3.Using a small ice cream scoop; scoop these little pumpkin babies into their cupcake wrappers and bake for 12-14 minutes.
• **This is for mini cupcakes and it makes about 75.
• 
  
• 4.Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. 
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• 5.When the cupcakes cool you can frost them and top them off with a pumpkin candy!