Apple Cider Cupcakes with Spiced Buttercream Frosting
Delicious Apple Cider Cupcakes topped with luscious Spiced Buttercream Frosting, combining sweet and tangy apple cider with aromatic spices of cinnamon and nutmeg.
Ingredients
For the Cupcakes
- 1 cup apple cider Simmer until reduced to 1/2 cup
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon milk Adjust for desired consistency
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a small saucepan, simmer the apple cider over medium heat until it reduces to about 1/2 cup. Let it cool.
- In a large bowl, beat together the softened butter, sugar, and brown sugar until light and fluffy. Add eggs, milk, and vanilla extract, and mix well.
- In another bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the reduced apple cider, then fill each cupcake liner about 2/3 full with batter.
Baking
- Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely.
Frosting
- For the frosting, beat the softened butter until creamy, then gradually add in the powdered sugar and ground cinnamon.
- Add milk until you reach the desired consistency.
- Frost the cooled cupcakes with the spiced buttercream frosting and enjoy!
Notes
These cupcakes pair well with spiced tea or coffee. For added flavor, sprinkle additional cinnamon on top. Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week.