Description
These Apple Cider Cupcakes are a delightful fall treat featuring a moist, spiced cake infused with a rich apple cider reduction and topped with a creamy, sweet buttercream frosting. Perfect for cozy gatherings or seasonal celebrations, these cupcakes combine warm flavors of cinnamon and apple pie spice with a tender crumb and smooth frosting.
Ingredients
Cake
- ½ cup softened butter (see notes)
- ⅔ cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- 1⅔ cup all purpose flour
- 2 cup apple cider (see notes)
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp apple pie spice
Buttercream Frosting
- 1 cup softened butter (plant based will also work)
- 2½ cup powdered sugar
- ¼ cup brown sugar
- 2 tbsp milk (almond milk will also work)
- ½ tsp vanilla extract
- ½ tbsp vegetable shortening
Instructions
- Reduce Apple Cider: Set oven to 350ºF. Pour the apple cider into a small saucepan and simmer over medium heat for about 15 minutes or until reduced to about 1 cup. This concentrates the flavor for more intensity in the cupcakes. Set aside to cool.
- Cream Butter and Sugar: In a large bowl, use a stand mixer or hand mixer to cream together the softened butter and white sugar until light and fluffy. Then add the eggs one at a time along with the vanilla extract, mixing well after each addition to create a smooth batter base.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, ground cinnamon, and apple pie spice ensuring all are well mixed to evenly distribute the spices and leavening agents.
- Mix Batter: Alternately add the dry ingredients and reduced apple cider into the creamed butter and sugar mixture, beginning and ending with the dry ingredients. Mix gently until just combined to maintain cake tenderness.
- Prepare and Bake: Line a muffin tin with paper liners and fill each ½ to ¾ full with batter. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Remove cupcakes from the oven and allow them to cool completely in the muffin tin before frosting. Once cooled, sprinkle with a dash of apple pie spice for garnish.
- Make Buttercream Frosting: In a mixing bowl, whip together the softened butter, vegetable shortening, brown sugar, and vanilla extract until light and fluffy. Gradually add the powdered sugar, mixing well after each addition. Add the almond or regular milk one tablespoon at a time until reaching the desired piping consistency.
- Frost Cupcakes: Transfer the frosting into a piping bag and decorate the cooled cupcakes as desired. Store finished cupcakes in an airtight container for up to 5 days or freeze for up to 2 months.
Notes
- Use softened butter for easier creaming and better incorporation in both the cake and frosting.
- Reducing the apple cider intensifies the flavor and helps prevent excess moisture in the cupcake batter.
- Plant-based butter and almond milk can be used to make the recipe dairy-free if desired.
- The cupcakes keep well stored in an airtight container at room temperature for 5 days, or freeze wrapped tightly for up to 2 months.
- Check the cupcakes early starting at 15 minutes of baking to avoid overbaking and maintain moistness.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
