Description
Delightful Apple Cider Cupcakes topped with a rich Brown Sugar Cinnamon Buttercream, perfect for fall gatherings. These moist cupcakes are infused with warm spices and apple cider, creating a cozy flavor that pairs beautifully with the creamy, spiced frosting.
Ingredients
Scale
Cupcakes
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup apple cider
Brown Sugar Cinnamon Buttercream
- 1 cup unsalted butter, room temperature
- 1 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 2 – 3 cups powdered sugar
- 1 – 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 cupcake liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt to evenly distribute the spices and leavening agents.
- Cream Butter and Sugars: In a large mixing bowl, beat the unsalted butter with an electric mixer on medium speed until creamy. Add the granulated and light brown sugars, beating until the mixture becomes light and fluffy, which adds air for a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition, followed by the vanilla extract for flavor depth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the apple cider. Begin and end with the dry ingredients, mixing just until combined to avoid overmixing and tough cupcakes.
- Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about 3/4 full to allow room for rising.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool Cupcakes: Let the cupcakes cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely before frosting.
- Prepare Buttercream – Beat Butter: In a large mixing bowl, beat the unsalted butter on medium speed until smooth and creamy, forming the base of the frosting.
- Add Brown Sugar and Cinnamon: Mix in the light brown sugar and cinnamon until well combined, adding a rich, spiced sweetness.
- Add Powdered Sugar: Gradually add powdered sugar one cup at a time, beating on low to incorporate and then increasing speed to high to achieve a creamy frosting texture.
- Add Cream, Vanilla, and Salt: Blend in heavy cream, vanilla extract, and a pinch of salt. Beat until the buttercream is light, fluffy, and spreadable. Adjust the cream quantity if a thinner consistency is preferred.
- Frost Cupcakes: Once the cupcakes are fully cooled, pipe or spread the buttercream evenly on top of each cupcake for a delicious finish.
Notes
- Ensure cupcakes are completely cool before frosting to prevent melting the buttercream.
- Adjust cinnamon and other spices to taste for a milder or stronger flavor profile.
- Use fresh apple cider for the best flavor or substitute with apple juice if needed.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Bring butter and eggs to room temperature before baking for better mixing and texture.
