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spiced apple cider cupcakes

Apple Cider Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 muffin pan (12-cup)
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 hand mixer or stand mixer
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack
  • 1 Small saucepan
  • 1 piping bag or offset spatula

Ingredients
  

  • 1 cup apple cider reduced to 1/2 cup cooled
  • 1 1/4 cup all-purpose flour sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup whole milk room temperature
  • 1/2 cup unsalted butter softened for frosting
  • 4 ounce cream cheese softened
  • 2 cup powdered sugar sifted
  • 2 tablespoon apple cider for frosting
  • 1/2 teaspoon ground cinnamon for frosting

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  • Pour 1 cup of apple cider into a small saucepan and simmer over medium heat until reduced to 1/2 cup, then cool completely.
  • In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a separate bowl beat the softened butter, granulated sugar, and brown sugar with a mixer until light and fluffy, about 2 to 3 minutes.
  • Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract.
  • Mix the cooled reduced apple cider into the wet mixture until fully combined.
  • Add the dry ingredients to the wet mixture in two additions, alternating with the milk, beginning and ending with the dry ingredients, and mix just until combined.
  • Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  • Bake the cupcakes for 16 to 18 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely for about 25 minutes.
  • For the frosting, beat the softened butter and cream cheese together until smooth and creamy.
  • Gradually add the powdered sugar, mixing on low speed until incorporated, then increase speed and beat until fluffy.
  • Add the apple cider and ground cinnamon to the frosting and beat until smooth and spreadable.
  • Once the cupcakes are completely cool, pipe or spread the frosting on top of each cupcake.

Notes

For best flavor, be sure the cider is well reduced and cooled before adding it to the batter or frosting, as this concentrates the apple taste and prevents curdling; use room-temperature butter, eggs, and milk so the batter emulsifies smoothly and rises evenly; avoid overmixing once the dry ingredients are added to keep the cupcakes tender; if the frosting seems too soft, chill it for 10 to 15 minutes before piping, and store finished cupcakes in an airtight container in the refrigerator for up to three days, letting them come to room temperature before serving.
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