Apple Cider Cupcakes
These apple cider cupcakes are soft, spiced just right, and bursting with the unmistakable taste of apple cider. Perfect for fall gatherings or any special craving, they bring seasonal joy in every bite.
Equipment
- Saucepan
- Mixer
- Muffin Tin
Ingredients
Apple Cider
- 1 1/2 cups apple cider reduced to 3/4 cup
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Wet Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar
- 2 large eggs
- 1/2 tsp vanilla extract
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Pour apple cider into a saucepan and simmer over medium heat until reduced by half. Let cool.
- Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl.
- Beat softened butter and brown sugar until light and fluffy. Add eggs one at a time, then vanilla extract.
- Alternate adding dry ingredients and reduced cider to butter mixture, mixing just until combined.
- Preheat oven to 350°F (175°C). Line muffin tin with liners and fill 3/4 full. Bake 18–20 minutes or until toothpick comes out clean.
- Cool cupcakes on rack. For frosting, beat all frosting ingredients until smooth and spread on cooled cupcakes.
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Notes
Use real apple cider, not juice. Reduce the cider properly for best flavor. Don’t overmix batter and cool cupcakes fully before frosting.