Description
Delicious apple cider cupcakes topped with spiced buttercream frosting, perfect for fall gatherings.
Ingredients
Scale
- 1 cup apple cider
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup unsalted butter (softened)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2–3 tbsp apple cider (more for a thinner frosting)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and grease or line cupcake pans with liners.
- Pour 1 cup of apple cider into a saucepan and simmer until reduced to about ½ cup.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, beat the softened butter and sugar until light and fluffy. Add eggs and vanilla, then stir in the reduced apple cider.
- Gradually add dry ingredients to the wet mixture and combine carefully.
- Fill cupcake liners about ¾ full and bake for 18-20 minutes or until a toothpick comes out clean.
- For the frosting, beat butter until fluffy, gradually add powdered sugar, then mix in apple cider, vanilla, cinnamon, and nutmeg.
- Pipe frosting onto cooled cupcakes and top with a sprinkle of cinnamon.
Notes
For a gluten-free option, substitute all-purpose flour with a gluten-free blend. Store in an airtight container for 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg