Apple Cider Cupcakes
I just realized it has been months and months since I have posted a cupcake recipe. What’s up with that? Are cupcakes “out” you guys? I feel like when I first started this blog they were all the rage, are they being replaced with say, Pies? I mean that would be fine with me too I suppose as you know I adore pies and pie making, but there is something about a perfectly portioned cupcake that I will never get over. The flavor combos, frosting, decoration options- I love it all. As far as I’m concerned, they will always be in so there!
This particular cupcake is just all fall. The cupcakes themselves are full of fresh apple cider, a flavor that really comes through with every bite- giving them a warm, comforting, fruity taste. The cake reminds me of the apple cider donuts I so enjoy at the apple orchard, which makes them even more perfect.
On another note- say a little prayer for my beloved camera. In case you were wondering- do NOT let a toddler sippy cup anywhere near (and I mean anywhere near,) something valuable. Because no matter how “leak proof” it may be, it will undoubtedly leak and ruin your camera and lens and send them to the camera emergency room. I get the diagnosis of both later today so wish me luck. I had a few recipes to shoot last week that I had to postpone because of the no camera dilemma, but luckily I was able to borrow one for this post!
Have a wonderful week! Enjoy these seasonal and festive cupcakes!
Apple Cider Cupcakes
- 1/2 cup unsalted butter, softened
- 2/3 cup light brown sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 3/4 cup fresh apple cider
- 1 stick of unsalted butter, softened (8 tablespoons)
- 8 oz of cream cheese, softened
- 4 cups of powdered sugar
- 2 tablespoons apple cider
- 1 teaspoon vanilla extract
- cinnamon and nutmeg for sprinkling
- Preheat oven to 350F. Line a cupcake tin with liners- set aside.
- Cream together the butter and brown sugar. Add the eggs, one at a time and the vanilla extract, mixing until smooth, scraping down the bowl as needed.
- In another bowl stir together the flour, baking powder, salt, cinnamon & nutmeg. Add about 1/3 of the dry ingredients into the butter mixture, mixing on low until just combined.
- Add about half of the apple cider and continue mixing on low. Add another 1/3 of the dry ingredients, the rest of the cider, and finally the last of the dry. Continue to mix on low until just combined, and use a spatula to do the final mix/scraping to ensure you don't over mix the batter.
- Divide batter equally amongst the cupcake wells, about 3/4 of the way full
- Bake for 20-23 minutes or until a toothpick inserted into the middle comes out clean. Let cupcakes cool on a wire rack before frosting.
For the Frosting:
- Cream together the butter and cream cheese until smooth. Add in the powdered sugar, 1 cup at a time, mixing well between each addition. Add the apple cider and vanilla, mixing on high until super smooth and creamy.
- Spread or pipe frosting on cupcakes however you like and sprinkle with cinnamon and nutmeg.
Recipe adapted from Eat Live Run
Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
I noticed in your pictures that you use the paper cupcake cups to bake your cupcakes. I like to use the aluminum cupcake cups because the cupcake doesn’t stick. Then you really get to enjoy all the cupcake not leave a part of it in the cupcake cup. Just a thought. I enjoy your posts. Carole Allen, Winter Haven, FL
Thanks Carole- I like the way the paper ones look which is why I always stick to those, but FYI these cupcakes didn’t stick to the paper at all! Maybe it depends on the recipe and the type of liner. :)
Hi – thanks for the great recipe! One question: the ingredient list for the frosting indicates 1 stick of unsalted butter and then in parenthesis 12 tablespoons. But there are only 8 tablespoons in 1 stick of butter… wonder if you would please clarify the exact amount of butter for the frosting – many thanks!
Good catch- that was a typo on my part. I will fix it :)
i admit it has been a long time since i printed out a recipe bc i am so busy and baking feels like a luxury
but these are too tempting
can’t wait to see you audra!
i said a prayer for your camera! xoxoxoxoox
They look beautiful! And fruity taste? Yummy!
The recipe says to add the vanilla extract to the cupcake mix but it’s not in the ingredients. How much vanilla should we use?
These look delicious. Does fresh apple cider mean the non-alcoholic kind?
I’ve just tried out this amazing recipe and it was really delicious! I brought the cupcakes to my work so i couldn’t make the topping with cider because of the alcohol (i had to make toffee frosting instead) but it was gorgeous, all my collagues liked it so much! I’ve been wondering if i could get your permission to share this recipe on my blog (with the link of your blog of course :)).
Thank you very much for your response!
Hi Nora! Sure you can share the recipe, I just ask that you link to my blog and don’t use the photos!
Also- just to clarify- the recipe uses Apple Cider but not the alcoholic kind :)
Thank you very much! Of course, I’ll use the link only. Thank you again! :)
What kind apple cider are you using that has alcohol in it? Apple cider is just unfiltered apple juice. No alcohol unless you add it. I don’t drink alcohol and drink and bake with apple cider a lot
in the fall.
Made these today… they are absolutely dynamite. Thanks for the recipe!
Does the icing recipe allow you to frost lathe same amount you did in this picture or so you need to double it?
Thank you for this recipe! It wasn’t Fall but my local farm stand had fresh apple cider so I gave this recipe a try.
The cupcakes were tasty but the apple flavor didn’t really stand out; perhaps the cider was too mellow.
I made this recipe twice. The first time, there was too much icing, even after frosting each cupcake edge-to-edge with a very thick layer of icing. The second time, I reduced the powdered sugar from 4 cups to 3 cups; the icing was still plentiful but with less left over.
The final sprinkling of cinnamon and nutmeg isn’t just decorative. You get a nice whiff of these spices from the frosting with each bite of cupcake.
I made these cup cakes today for the church coffee hour but they did not rise much. I had them at my granddaughter’s wedding and they were delicious. What could have gone wrong?
Could your baking powder/soda have been expired?
Hello! Do you think this recipe would work for a whole cake as well? Or should I alter anything? Thanks!
Yes for sure! I’d adjust the baking time. If using 9 inch baking pans I’d start baking for 25 minutes and then check every few mins.