Apple Cider Cupcakes

5 from 1 vote

When you want that classic apple cider baked goods flavor but don't want to drive to the apple orchard, make our amazing apple cider cupcakes! Perfect for late summer and early fall when apples are in season, these gorgeous cupcakes are sure to please.

Prep Time20

Cook Time18

Cool Time1

Total Time1 38

Servings: cupcakes

Author: Miranda Couse

Ingredients

Cake

1/2 cup butter room temperature
1 cup light brown sugar packed
2 large eggs
1 cup apple cider
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt

Frosting

8 ounces cream cheese room temperature
4 tablespoons butter room temperature
1 teaspoon vanilla extract
3 cups powdered sugar

Instructions

Cake

Preheat the oven to 350 degrees F. Line a cupcake pan with paper liners.
Add the 1/2 cup butter and 1 cup light brown sugar to a large mixing bowl. Beat with a hand mixer on medium speed until light and fluffy, about 2 minutes.
Add the 2 large eggs and beat until well combined.
Gradually add in the 1 cup apple cider while mixing on low speed.
Add the 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt to the wet ingredients. Beat on low speed until just combined.
Place in the preheated oven for 18 to 20 minutes or until a toothpick inserted in the middle of one of the center cupcakes comes out clean or with moist crumbs.
Remove the cupcakes from the oven and allow them to cool for 5 to 10 minutes before turning out onto a cooling rack to cool completely.

Frosting

In a large mixing bowl, add the 8 ounces cream cheese, 4 tablespoons butter, and 1 teaspoon vanilla extract. Beat with a hand mixer on medium speed until smooth.
Gradually add in 2 cups powdered sugar cups powdered sugar while beating on low speed until smooth. Add up to 1 cup of additional powdered sugar to get the desired pipeable consistency.
Add the frosting to a disposable piping bag fitted with the Wilton 1M piping tip and pipe swirls of frosting on the top of each cooled cupcake.

Notes

• Store in an airtight container on the counter for 3-4 days or in the freezer for up to 3 months.
• These cupcakes are extremely moist and fluffy but if you like some additional texture you can add 1⁄2 cup of finely chopped apples or walnuts to the batter.
• Drizzle caramel over the frosting for caramel apple cider cupcakes
• Do not use apple juice for this recipe, it will have a completely
different flavor.
• You can use store-bought cream cheese frosting to save time.

Nutrition