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Spice Cupcakes with Cream Cheese Frosting and Maple Drizzle

Author Ang Paris



  • 1 pkg. plain spice cake mix
  • 1 pkg. 3.4 oz vanilla instant pudding mix
  • 1 cup applesauce
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 3 large eggs
  • 1 teaspoon ground cinnamon

Cream Cheese Frosting

  • 1 8oz pkg. cream cheese, softened
  • 1/2 cup 1 stick) butter softened
  • 1/2 teaspoon vanilla
  • 1 box powdered sugar

Maple Drizzle

  • 2 tablespoons maple syrup
  • 18 pecans optional



  • Preheat oven to 350-degrees Line muffin cups with papers and set aside.In a large mixing bowl, combine the cake mix, pudding mix, applesauce, oil, water, eggs, and cinnamon. Beat well - the batter will look thick. Use an ice cream scoop, or Large Cookie Scoop to fill each cup.
  • Bake for 18-20 minutes on the center rack until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool for 10 minutes before removing from the pan. Cool completely before frosting.


  • Beat cream cheese and butter until blended. Add vanilla and powdered sugar and blend until all incorporated. Frost or pipe on the frosting as desired.


  • Using a fork, drizzle a little of the maple syrup over the frosting. Decorate with a pecan, if desired.