Description
Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream are a cozy fall dessert, featuring moist, spiced cupcakes infused with reduced apple cider and topped with a rich cinnamon buttercream.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup apple cider (reduced to 1/2 cup)
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, softened (for buttercream)
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 2 cups powdered sugar
- 2-3 tbsp heavy cream or milk
- 1 tsp vanilla extract (for buttercream)
Instructions
- Reduce the apple cider over medium heat until it's concentrated to about 1/2 cup. Let cool.
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add vanilla and reduced apple cider.
- Gradually mix in the dry ingredients until just combined.
- Divide batter among cupcake liners and bake for 18-20 minutes, until a toothpick comes out clean. Let cool completely.
- To make buttercream, beat butter and brown sugar until smooth. Add cinnamon, then gradually mix in powdered sugar.
- Add cream and vanilla, beating until light and fluffy.
- Frost cooled cupcakes with the buttercream.
Notes
- Ensure apple cider is fully reduced and cooled before adding to batter.
- Adjust cream in frosting for desired consistency.
- Store frosted cupcakes in the fridge, but bring to room temp before serving.
- For a twist, top with caramel drizzle or chopped pecans.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 28g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
