

The resulting cupcakes were sweet, spicy, and delicious. They were moist and the pieces of toffee and apple really added a nice fall inspired flavor to the spice cake. The sugary sweet brown sugar glaze was a great addition to this cupcake. The best part was everyone thought I had made them from scratch and all 2 dozen were gone by the end of the night!
Apple Spice Toffee Cupcakes with Brown Sugar Glaze
1 box Duncan Hines spice cake mix
2 eggs
3 T. oil
¾ c. water
1 ½ c. Comstock-Wilderness apple filling
¾ c. toffee pieces
For the glaze:
½ c. brown sugar
1. Preheat the oven to 375 degrees. Line 24 muffin cups with paper liners.
2. In a large mixing bowl combine the eggs, oil, and water. Mix until well combined.
4. Fill each muffin cup ¾ of the way full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool on a wire rack.

6. Allow the glaze to cool. Using a butter knife put a thin layer of glaze on each cupcake. Keep in an air tight container for up to 3 days.
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