Apple Pie Spice Cupcakes

• Vegetarian

• Refrigerated

  • 6 Egg

• Baking & Spices

  • 2 tsp Cinnamon, ground
  • 2 cup Powdered sugar
  • 2 pkg Spice cake mix
  • 4 tsp Vanilla

• Oils & Vinegars

  • 1 cup Wessona canola oil, Pure

• Bread & Baked Goods

  • 8 slices Marie callender sa dutch apple pie

• Dairy

  • 2 pkg Cream cheese

• Liquids

  • 2 cup Water

Found on readyseteat.com

Description

Ingredients

• 1 pkg (15.25 oz each) spice cake mix
• 1 cup water
• 1/2 cup Pure Wesson® Canola Oil
• 3 eggs
• 4 slices (1/8th each) leftover Marie Callenders® Dutch Apple Pie
• 1 cup confectioners sugar
• 1 pkg (8 oz each) cream cheese, softened
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1 pkg (15.25 oz each) spice cake mix
• 1 cup water
• 1/2 cup Pure Wesson® Canola Oil
• 3 eggs
• 4 slices (1/8th each) leftover Marie Callenders® Dutch Apple Pie
• 1 cup confectioners sugar
• 1 pkg (8 oz each) cream cheese, softened
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon

Directions

• Preheat oven to 350°F. Line 2 regular-size muffin pans with paper baking cups; set aside. Beat together cake mix, water, oil and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Spoon 1 tablespoon batter into each muffin cup. Top each with 1 tablespoon apple pie filling; discard crust. Spoon another tablespoon batter over apple pie filling, covering filling completely. Bake 15 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely before frosting, about 1 hour. Place sugar, cream cheese, vanilla and cinnamon in medium bowl; beat with an electric mixer on medium speed 1 minutes or until creamy. Frost tops of cupcakes with frosting.