Cider Cupcakes

1 box Betty Crocker™ SuperMoist™ yellow cake mix 1 cup water 1/2 cup vegetable oil 3 eggs 1 cup grated peeled apple 1/2 teaspoon apple pie spice 4 oz (half of 8-oz package) cream cheese, softened 1/4 cup butter, softened 2 cups powdered sugar 1/2 teaspoon vanilla 1 cup apple cider 24 red apple chips (from 2.5-oz bag)

1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. 2 In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Gently stir in apple and apple pie spice. Divide batter evenly among muffin cups. 3 Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.

4 In large bowl, beat cream cheese and butter with electric mixer on medium speed until creamy. On low speed, gradually beat in powdered sugar until smooth. Stir in vanilla. Frost cupcakes. 5 In small saucepan, heat cider to boiling over medium-high heat. Boil uncovered 20 minutes or until reduced to 1/4 cup. Drizzle cider over cupcakes. Cool 10 minutes. Top each cupcake with 1 apple chip