Apple Cider Cupcakes with Brown Sugar Cinnamon Frosting capture the essence of autumn in every bite. These moist, spiced cupcakes are infused with reduced apple cider for a bold, fruity flavor. Topped with a creamy brown sugar cinnamon frosting, they’re a cozy treat perfect for fall gatherings. Indulge in the warm, comforting flavors that make these cupcakes a seasonal favorite.
Ingredients:
Cupcakes:
1 cup apple cider (reduced to 1/4 cup)
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
Brown Sugar Cinnamon Frosting:
1/2 cup unsalted butter, softened
1/4 cup brown sugar, packed
2 cups powdered sugar
1 tsp cinnamon
1/2 tsp vanilla extract
1-2 tbsp heavy cream, as needed
Directions:
Preheat and Prepare the Apple Cider Reduction:
Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners. In a saucepan, reduce the apple cider by simmering it until it’s concentrated down to 1/4 cup, then allow it to cool. This intensifies the apple flavor, giving the cupcakes their distinct apple essence.
Mix the Dry Ingredients:
In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Cream the Butter and Sugars:
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. This step ensures a moist and tender crumb.
Add Eggs, Vanilla, and Apple Cider Reduction:
Mix in the eggs one at a time, followed by the vanilla and the cooled apple cider reduction.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cupcakes dense.
Bake:
Divide the batter among the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted comes out clean. Let cupcakes cool completely before frosting.
Prepare the Brown Sugar Cinnamon Frosting:
Beat the softened butter and brown sugar together until creamy. Gradually add the powdered sugar, then cinnamon and vanilla, mixing until smooth. Add heavy cream as needed to achieve a spreadable consistency.
Frost the Cupcakes:
Pipe or spread the frosting onto the cooled cupcakes, adding an extra dusting of cinnamon if desired.
Serving Tips:
Room Temperature is Best: For the ideal flavor and texture, serve these Apple Cider Cupcakes at room temperature. This brings out the full flavor of the apple cider and the creamy richness of the brown sugar cinnamon frosting.
Add a Garnish: A sprinkle of cinnamon, a small apple slice, or even a drizzle of caramel can elevate their appearance, making them perfect for a festive presentation.
Pair with a Hot Beverage: These cupcakes pair beautifully with a warm drink like spiced apple cider, chai tea, or coffee for an extra cozy experience.
Storage Tips:
Short-Term Storage: Store the cupcakes in an airtight container at room temperature for up to 2 days. If you live in a warmer climate or want to keep them longer, store them in the refrigerator.
Refrigeration: Store the cupcakes in an airtight container in the fridge for up to a week. Allow them to sit at room temperature for 20-30 minutes before serving for the best texture.
Freezing: For longer storage, you can freeze unfrosted cupcakes. Wrap each cupcake individually in plastic wrap and store them in an airtight container or freezer bag. Freeze for up to 3 months. When ready to enjoy, let them thaw at room temperature, then add the frosting just before serving.
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FAQs:
Can I use apple juice instead of apple cider?
Yes, you can substitute apple juice if you don’t have apple cider, but apple cider offers a more concentrated, tangy flavor that pairs beautifully with the spices in the cupcakes. If using apple juice, try reducing it in the same way as the cider for a richer flavor.
Why is the apple cider reduced, and can I skip this step?
Reducing the apple cider intensifies its flavor, giving the cupcakes a stronger apple taste. While you could skip it, the cupcakes will be less flavorful without the cider reduction. This step adds a depth of apple flavor that’s hard to replicate otherwise.
Can I make the cupcakes or frosting in advance?
Yes! You can bake the cupcakes up to a day ahead and store them at room temperature in an airtight container. For the frosting, prepare it a day in advance and refrigerate it in an airtight container. Let the frosting soften at room temperature and re-whip it for a smooth consistency before using.
How can I make the frosting less sweet?
If you prefer a less sweet frosting, try reducing the powdered sugar slightly or adding a pinch of salt to balance the sweetness. You could also add a tablespoon of cream cheese for a slightly tangy, less-sweet variation that pairs well with the apple cider flavor.
Conclusion:
These Apple Cider Cupcakes with Brown Sugar Cinnamon Frosting are everything you want in a fall dessert – warm, flavorful, and comforting. Their beautiful autumn-inspired flavors make them perfect for Thanksgiving, fall parties, or any cozy day where you want a sweet treat. Try these cupcakes today, and embrace the taste of the season!
📖 Recipe:
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Apple Cider Cupcakes with Brown Sugar Cinnamon Frosting
- Total Time: 40-45 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Apple Cider Cupcakes with Brown Sugar Cinnamon Frosting are the ultimate fall dessert, capturing warm, cozy flavors in a moist, apple-infused cupcake. Topped with a rich brown sugar cinnamon frosting, these cupcakes are the perfect sweet treat for autumn gatherings.
Ingredients
Cupcakes:
1 cup apple cider (reduced to 1/4 cup)
1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
Brown Sugar Cinnamon Frosting:
1/2 cup unsalted butter, softened
1/4 cup brown sugar, packed
2 cups powdered sugar
1 tsp cinnamon
1/2 tsp vanilla extract
1–2 tbsp heavy cream, as needed
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- In a small saucepan, simmer apple cider over medium heat until reduced to 1/4 cup. Cool.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy. Add eggs one at a time, then mix in vanilla extract and apple cider reduction.
- Gradually add dry ingredients to wet, mixing until just combined.
- Divide batter evenly among liners, filling each about 2/3 full.
- Bake for 18-22 minutes, until a toothpick comes out clean. Cool completely.
- For frosting, beat butter and brown sugar until creamy. Gradually add powdered sugar, cinnamon, and vanilla, beating until smooth. Add heavy cream to reach desired consistency.
- Frost cooled cupcakes and enjoy!
Notes
Storage: Store at room temperature in an airtight container for 2 days or refrigerate for up to a week.
Apple Cider Reduction: Reducing apple cider brings out its bold flavor, adding a distinct apple taste to the cupcakes.
Optional Garnish: A light sprinkle of cinnamon or a drizzle of caramel on the frosting adds a festive touch.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 310 kcal
