Description
These Apple Cider Cupcakes are a delightful fall treat featuring moist, spiced cupcakes infused with reduced apple cider and topped with creamy cinnamon buttercream frosting. Perfect for autumn gatherings or cozy weekends, they capture the essence of the season in every bite.
Ingredients
Scale
For the Cupcakes:
- 1 cup apple cider
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the Cinnamon Buttercream Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons heavy cream (or as needed for consistency)
Instructions
- Reduce Apple Cider: Simmer the apple cider in a saucepan over medium heat for 10-15 minutes until it has reduced by half, concentrating the flavor. Remove from heat and set aside to cool completely.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and optional ground cloves to evenly distribute the spices and raising agents.
- Cream Butter and Sugar: Using a mixer, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes, which helps incorporate air for tender cupcakes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and the cooled reduced apple cider combined with milk to the butter mixture, starting and ending with the dry ingredients. Mix gently just until combined to avoid overmixing and maintain cupcake tenderness.
- Fill Cupcake Liners and Bake: Line a cupcake tin with paper liners and fill each about two-thirds full with batter. Bake in a preheated oven at 350°F (175°C) for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the pan for 5 minutes then transfer them to a wire rack to cool completely, ensuring the frosting does not melt when applied.
- Prepare Frosting: Beat together softened butter, powdered sugar, vanilla extract, ground cinnamon, and heavy cream until the mixture is smooth, light, and fluffy. Adjust cream amount as needed to achieve the right frosting consistency.
- Frost Cupcakes: Pipe or spread the cinnamon buttercream frosting onto the completely cooled cupcakes. Garnish with a light sprinkle of extra ground cinnamon if desired for added flavor and aesthetics.
- Serve and Enjoy: Present your beautifully frosted Apple Cider Cupcakes to guests or enjoy yourself, savoring the warm spices and sweet apple notes perfect for fall.
Notes
- Reducing the apple cider intensifies the flavor, so do not skip this step.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- You can substitute whole milk with buttermilk for a tangier flavor.
- Ground cloves are optional but add a nice warm depth to the spice profile.
- For dairy-free frosting, substitute butter and heavy cream with plant-based alternatives.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
