Apple Cider Cupcakes
These Apple Cider Cupcakes taste just like Fall with hints of brown sugar and cinnamon, making them a wonderful seasonal treat.
Equipment
- Oven
- Cupcake pans
- Whisk
- Mixing Bowls
- piping bag
Ingredients
Apple Cider Cupcakes
- ¾ cup unsalted butter, room temperature 170 grams
- 1 cup packed light brown sugar 200 grams
- ⅓ cup carton egg whites or 3 large egg whites, room temperature 90 grams
- 1 ⅔ cup all-purpose flour 215 grams
- 1 ½ teaspoon baking powder 6 grams
- ½ teaspoon fine salt 3 grams
- 1 teaspoon ground cinnamon
- ½ cup full-fat sour cream, room temperature 120 grams
- ½ cup apple cider, room temperature 120 grams
- 1 teaspoon vanilla extract or vanilla bean paste 4 grams
Spiced Buttercream Frosting
- ½ cup unsalted butter, room temperature 113 grams
- 1 teaspoon vanilla extract or vanilla bean paste 4 grams
- 2 teaspoon ground cinnamon 5 grams
- ¼ teaspoon ground nutmeg >1 gram
- ¼ teaspoon ground ginger optional, >1 gram
- ¼ teaspoon fine salt 2 grams
- 1 ½ cups powdered sugar 185 grams
- 1 tablespoon apple cider 15 grams
Optional Apple Filling
- 2 tablespoon unsalted butter 30 grams
- 2 cups diced and peeled apples - about 3 medium apples 236 grams
- ¼ cup granulated sugar 50 grams
- 1 tablespoon fresh lemon juice 15 grams
- 1 teaspoon ground cinnamon 4 grams
- ¼ teaspoon ground nutmeg >1 gram
- ¼ teaspoon ground ginger optional, >1 gram
- ¼ teaspoon fine salt 1 gram
- ¼ cup apple cider or water 70 grams
Instructions
Apple Cider Cupcakes
- Begin by preheating oven to 350°F (175°C) and place cupcake liners in baking pans.
- Cream together unsalted butter and brown sugar on a high speed with a whisk attachment until the mixture becomes lighter in color.
- Mix in carton egg whites or large egg whites on a medium speed.
- Sift all-purpose flour, baking powder, fine salt, and ground cinnamon into the butter egg mixture and mix on a low speed until just combined. Scrape the sides of the bowl as needed.
- Mix in sour cream, apple cider and vanilla extract on a low speed.
- Fill the cupcake liners about ⅔ way full. Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool for 10 minutes before moving them to a cooling rack to finish cooling.
- If you want to accelerate the cooling process, place the pan in your freezer for about 30 minutes.
Apple Spiced Buttercream Frosting
- Beat room-temperature butter on a medium high speed for 1-2 minutes with a whisk attachment until it becomes lighter in color and smooth.
- Mix in vanilla extract, ground cinnamon, ground nutmeg, ground ginger and fine salt on a low speed.
- Slowly add in powdered sugar, ½ cup at a time. Half way through add apple cider to make the frosting easier to mix.
- Mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting is too thick, add in additional apple cider (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (¼ cup at a time).
Apple Filling
- Melt unsalted butter in a large pan over medium heat.
- Add diced apples, granulated sugar, lemon juice, cinnamon, nutmeg, ginger, salt, and apple cider and stir to combine.
- Cook for 10-15 minutes and stir frequently until the apples have softened and the mixture has thickened.
- Remove from heat and let the filling cool. Set aside.
Decorating These Apple Cider Cupcakes
- Use a small knife or 1 inch circle cutter to remove the center from each cooled cupcake.
- Fill each cupcake with a generous spoonful of apple filling.
- Pipe a mound of spiced buttercream frosting on top of each cupcake using a large round piping tip.
- Chill the cupcakes in the fridge for 10 minutes or the freezer for 5 minutes to help the frosting firm up.
- Add an apple chip or apple pie filling on top of the frosting as a garnish and enjoy!
Notes
This recipe can also be used to make mini apple cider cupcakes! It makes about 40 mini cupcakes, which only need to bake for 9-10 minutes. Unfrosted cupcakes can last for 1 day at room temperature, up to a week in the fridge, and up to 3 months in the freezer. Frosted cupcakes can sit out at room temperature overnight in an airtight container, but frosting them right before serving is best.
Nutrition
Serving: 1cupcakeCalories: 361kcal
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