Apple Cider Cupcakes
These Apple Cider Cupcakes are a delightful fall treat, featuring a moist cake infused with apple cider and topped with a cinnamon apple cider frosting.
Equipment
- 1 muffin pan lined with cupcake liners
- 1 electric mixer
- 1 Mixing bowls
Ingredients
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup apple cider
- 1 tsp vanilla extract
Apple Cider Frosting
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 3 tbsp apple cider
- 1/2 tsp ground cinnamon
Instructions
Preparation
- Preheat the oven to 350°F. Line a muffin pan with cupcake liners. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition.
- Gradually mix in the dry ingredients, alternating with apple cider and vanilla extract, until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick comes out clean.
Serving
- Allow cupcakes to cool completely on a wire rack before frosting with apple cider frosting. Sprinkle with cinnamon if desired.
Storage
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Notes
Pro Tips: Allow cupcakes to cool completely before frosting to prevent melting. Ingredient Substitutions: Use plant-based butter for a dairy-free version. How to Serve: Perfect with a warm cup of apple cider or tea. Storage & Freshness: Keep in an airtight container to maintain freshness. Make-Ahead Tips: Prepare the frosting a day in advance for better flavor melding.