Description
Moist apple cider cupcakes flavored with cinnamon, nutmeg, cloves, and brown sugar, then topped with fluffy spiced apple cider buttercream.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup apple cider, at room temperature
- 1/4 cup buttermilk, at room temperature
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/4 cup apple cider, reduced to 2 tablespoons and cooled
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 pinch fine salt
- Ground cinnamon or cinnamon sticks for garnish, optional
Instructions
- Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper liners.
- Simmer 1/4 cup apple cider in a small saucepan until it reduces to 2 tablespoons. Transfer it to a bowl and cool completely.
- Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a medium bowl.
- Beat 1/2 cup softened butter, granulated sugar, and brown sugar for 2 to 3 minutes, until pale and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract.
- Add the dry ingredients in three additions, alternating with the 3/4 cup apple cider and buttermilk. Begin and finish with the dry ingredients.
- Mix only until the batter comes together.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Beat 1 cup softened butter until smooth and creamy.
- Gradually beat in the powdered sugar.
- Add the cooled cider reduction, remaining vanilla extract, cinnamon, nutmeg, cloves, and salt.
- Beat the buttercream until light and fluffy.
- Pipe or spread the buttercream over the completely cooled cupcakes.
- Garnish with cinnamon or cinnamon sticks, if desired, and serve.
Notes
- Use room-temperature eggs, apple cider, buttermilk, and butter for an evenly mixed batter.
- Cool the reduced apple cider completely before adding it to the frosting.
- Do not overmix the batter after adding the flour.
- Wait until the cupcakes have cooled completely before frosting them.
- Store covered at room temperature for up to 1 day or refrigerate for up to 4 days.
- Bring refrigerated cupcakes to room temperature before serving.
- Unfrosted cupcakes can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 36
- Sodium: 170
- Fat: 17
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 3
- Cholesterol: 70