Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream

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Freshly baked Apple Cider Cupcakes topped with creamy Brown Sugar Cinnamon Buttercream

Apple Cider Cupcakes are my fall favorite. They’re soft, filled with apple flavor, and have sweet cinnamon icing on top. It’s like a cozy autumn day in every bite. I love having one with my evening tea.

I’ve always loved the combination of apple and cinnamon, especially during the fall season. For an extra apple punch, sometimes I drizzle a bit of reduced apple cider syrup on top. Pure bliss!

Ingredients List Apple Cider Cupcakes:

For the Apple Cider Cupcakes:

  • 1 2/3 cups Flour
  • 2 Eggs (room temperature)
  • 2/3 cup Sugar
  • ½ cup Butter (softened)
  • 2 tsp Baking Powder
  • 1 cup Apple Cider
  • 1 tsp Cinnamon
  • ½ tsp Salt
  • 1 tsp Vanilla Extract

For the Brown Sugar Cinnamon Buttercream:

  • 3 cups Confectioners’ Sugar
  • 1 cup Butter (softened)
  • ½ cup Brown Sugar
  • 2 tbsp Milk
  • 1 tsp Vanilla Extract
  • 1 tsp Cinnamon

How to Make Apple Cider Cupcakes:

1. Cupcake Batter Preparation:

  • Start by sifting the flour, baking powder, cinnamon, and salt in a bowl. This ensures there are no lumps.
  • In a separate larger bowl, cream together the softened butter and sugar until it’s light and fluffy. This usually takes about 3-4 minutes with an electric mixer.
  • Gradually add in the eggs, one at a time, ensuring each is well incorporated. Follow with the vanilla extract.
  • Slowly fold in the dry ingredients, alternating with the apple cider. Mix until just combined, ensuring not to overmix.

2. Baking Time:

  • Preheat your oven to 350 degrees F (175 degrees C) and line a muffin tin with cupcake liners.
  • Pour the batter into each liner, filling them about ¾ full.
  • Place in the oven and bake for approximately 19 minutes. A toothpick inserted should come out clean when they’re done.
  • Once baked, transfer the cupcakes to a cooling rack and let them cool completely.

3. Buttercream Bliss:

  • In a mixing bowl, whisk together the brown sugar, cinnamon, and softened butter until creamy.
  • Gradually sift in the confectioners’ sugar, mixing continuously to avoid any lumps.
  • Add the vanilla extract and milk, and whisk until you achieve a smooth, spreadable consistency.

4. The Finishing Touch:

  • Once the cupcakes are completely cooled, pipe or spread the buttercream on top using a spatula or a piping bag.
  • For an added touch of elegance, sprinkle a pinch of cinnamon or place a thin apple slice on top.

FAQs and Common Issues for Apple Cider Cupcakes:

Can I use store-bought apple cider instead of fresh?

Absolutely! Store-bought works just fine. But if you ask me, fresh apple cider gives that extra special touch of richness.

Is the buttercream a must?

The cupcakes are yummy on their own, but the buttercream? It’s like the cherry on top! However, they’re still delightful without it.

Why did my cupcakes turn out so heavy and dense?

Overmixing might be the culprit. Just mix until everything’s combined for light, fluffy cupcakes.

Can I add chunks of apple to the batter?

Absolutely! Small diced apple bits will give an extra burst of apple goodness in every bite.

I’m out of cinnamon. Any other spice I can use?

Nutmeg or allspice are great backups. They’ll give a different but equally cozy flavor.

Other Delicious Recipes You May Also Enjoy!!

Have you liked our Apple Cider Cupcakes recipe? We’d love to hear from you! Drop a comment below, share your tweaks, and let’s spread the baking joy together. Your tips might just be the secret ingredient someone needs!

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