Apple Cider Cupcakes
These Apple Cider Cupcakes are so moist and packed with that warm, cozy apple cider flavor. They are basically Fall in a cupcake form. Enjoy them with an apple crisp macchiato and you’ve got yourself the perfect Fall treat!
Servings: 12 cupcakes
Equipment
Ingredients
For the cupcake:
- ½ cup (110 g) brown sugar
- ⅓ cup (67 g) granulated sugar
- ½ teaspoon salt
- ½ cup (118 ml) vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 2 cups (250 g) all purpose flour
- 1 cup (236 ml) apple cider
For the frosting:
- 16 ounce (454 g) package cream cheese softened
- ½ cup (114 g) unsalted butter softened
- ½ tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 3 cups (360 g) powdered sugar
- Salted caramel
Instructions
- Preheat the oven to 350 °F (177 °C). In a large bowl, whisk together the brown sugar, granulated sugar, salt, oil, vanilla and eggs.½ cup brown sugar, ⅓ cup granulated sugar, ½ teaspoon salt, ½ cup vegetable oil or melted butter, 1 teaspoon vanilla extract, 2 large eggs
- Add in the baking powder, cinnamon, flour, and apple cider and mix to combine.1 tablespoon baking powder, 1 teaspoon ground cinnamon, 2 cups all purpose flour, 1 cup apple cider
- Line a 12-cup cupcake pan with cupcake liners. Pour the batter into the tin, filling each cup up about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Let the cupcakes cool.
- Meanwhile, make the cream cheese frosting. Beat the softened cream cheese and butter at medium speed with an electric mixer until creamy. Add vanilla and ground cinnamon and beat until well-combined.16 ounce package cream cheese, ½ cup unsalted butter, ½ tablespoon vanilla extract, 1 teaspoon ground cinnamon
- Gradually add the powdered sugar, beating at low speed until well incorporated. Increase speed to high until smooth. Store in the fridge until ready to use.3 cups powdered sugar
- Once the cupcakes have cooled down, add your frosting to a piping bag and pipe it on the cupcakes. Drizzle the caramel sauce on top and enjoy!
Notes
You can use either store bought apple cider or homemade.
The cupcakes can be kept at room temperature for a day. You can also keep them in the fridge in an airtight container and allow them to come back to room temperature before serving.
Nutrition
Serving: 1 cupcake | Calories: 551 kcal | Carbohydrates: 63 g | Protein: 6 g | Fat: 31 g | Saturated Fat: 20 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 92 mg | Sodium: 348 mg | Potassium: 120 mg | Fiber: 1 g | Sugar: 45 g
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