Who doesn’t love hot apple cider on a cool, autumn day? These cupcakes are a twist on the traditional vanilla cupcakes and are topped with a caramel buttercream to add a little extra sweetness.
So to start off, peel and dice 4 medium to large sized apples. I used gala.
In a separate bowl, combine 3 cups of cake flour (or all purpose) and 2 1/2 teaspoons of baking powder.
In another medium sized bowl, cream 2/3 cup of butter and 1 3/4 cup of sugar until light and fluffy. Add two eggs, one at a time and mix just until they’re combined. And make sure the eggs are room temperature so they combine well!
Add 1 1/2 teaspoons of pure vanilla extract. Then alternatively add the flour mixture and 1 1/4 cup of apple cider.
If you can find un-spiced cider, use that. If not, do not add any cinnamon or additional spices in the next step.
Finally, STIR in apples and a dash or so of ground cinnamon. Fill cupcake liners a little over 2/3rds full. These cupcakes do not rise too much so don’t worry about it overflowing. Bake for 18-20 minutes at 350. If a toothpick does not come out of the cupcake clean, it may be because it was stuck in an apple piece. After 20 minutes they are more than likely done. I iced mine with a caramel buttercream and drizzled a little extra caramel syrup on top. Enjoy!
Apple Cider Cupcakes with Caramel Buttercream (2 dozen)
- 3 cups of cake flour
- 2 1/2 teaspoons baking powder
- 2/3 cup salted butter
- 1 3/4 cup sugar
- 2 eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cup of un-spiced apple cider
- 4 gala apples
- 1 teaspoon of ground cinnamon
- 2 sticks of salted butter (room temperature)
- 1 cup of vegetable shortening
- 2 teaspoons vanilla extract
- 8 cups of powdered sugar
- 3/4 cup of caramel syrup
- Milk if needed
- Peel and dice apples and set aside.
- Stir together cake flour and baking powder until combined.
- In a separate bowl, cream butter and sugar until fluffy.
- Add eggs, one at a time, and vanilla.
- Alternatively mix in apple cider and flour mixture.
- Stir in apples and cinnamon.
Bake at 350 for 18-20 minutes.
Mix butter and shortening until combined. Add powdered sugar, a little at a time, until all it combined. Add vanilla and caramel syrup. If the icing is still too thick for you, add milk, a tablespoon at a time, until desired consistency.