Recipe-Finder.com
  • 24servings
  • 50minutes
  • 477calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, H, D, P
MineralsZinc, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 (18 1/4 ounce) boxes vanilla cake mix

  2. 2 cups apple cider or 2 cups juice

  3. 3/4 cup vegetable oil

  4. 1/2 cup water

  5. 1/4 cup honey

  6. 3 large eggs

  7. 2 teaspoons pumpkin pie spice

  8. 1 cup sour cream

  9. 1 (8 ounce) package cream cheese , softened

  10. 1/2 cup butter , softened

  11. 1/2 teaspoon pumpkin pie spice

  12. 6 cups powdered sugar

  13. 1 tablespoon cream of tartar

  14. 2 tablespoons honey

Instructions Jump to Ingredients ↑

  1. Preheat oven 350 degrees.

  2. Spray the bottoms and sides of the cupcake tins. You can also use paper cups.

  3. In a large bowl, combine cake mixes, cider, oil, water and honey. Beat at low speed with electric mixer until combined.

  4. Add eggs one at a time.

  5. Add spice mix and beat until combined.

  6. Stir in sour cream.

  7. Pour batter into cupcake tins about 3/4 filled.

  8. Bake for 30 minutes or until wooden pick comes out clean.

  9. Cool in pan for 10 minutes.

  10. Remove from pan.

  11. Wait until completely cooled before frosting.

  12. For the Frosting: Beat cream cheese, butter and honey with electric mixer until light and fluffy.

  13. Gradually add sugar, spice and cream of tartar, beating well until you reach spreading consistency.

Comments

882,796
Send feedback