Imagine biting into a cupcake that captures the essence of fall in every single mouthful - crisp apple cider, warm spices, and a cloud-like cream cheese frosting that melts on your tongue. These Apple Cider Cupcakes aren't just a dessert; they're a seasonal experience that transforms your kitchen into a cozy autumn haven. Whether you're looking to impress guests or simply treat yourself to a delectable homemade delight, this recipe promises to be your new fall favorite that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 18 mins
Total Time: 38 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 cup apple cider
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl as needed.
- Pour in the apple cider and vanilla extract, mixing until well combined. The batter may look slightly curdled, which is normal.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the cream cheese frosting, beat the softened cream cheese in a clean mixing bowl until smooth and creamy.
- Gradually add powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
- Once cupcakes are completely cool, pipe or spread the cream cheese frosting on top of each cupcake.
- Optional: Garnish with a light dusting of cinnamon or a small apple slice for decoration.
Tips
- Use fresh, high-quality apple cider for the most robust flavor - farmer's market or locally pressed cider works best.
- Ensure all ingredients are at room temperature before mixing to create a smoother, more consistent batter.
- Don't overmix the batter - mix just until ingredients are combined to keep cupcakes tender.
- For extra apple flavor, consider adding a teaspoon of ground cinnamon to the dry ingredients.
- Let cupcakes cool completely before frosting to prevent the cream cheese from melting.
- For a professional look, use a piping bag to apply the cream cheese frosting in beautiful swirls.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
