Description
Moist, spiced apple cider cupcakes paired with tangy cream cheese frosting. Perfect for fall gatherings, these handheld treats balance sweetness and tartness with a caramel drizzle option.
Ingredients
2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup reduced apple cider
1/2 cup melted unsalted butter
Cream Cheese Frosting:
4 oz cream cheese, softened
1/2 cup unsalted butter
1 1/2 cups powdered sugar
1 tsp vanilla extract
Instructions
1. Reduce 3 cups apple cider to 1 cup in a saucepan (see note)
2. Preheat oven to 350°F (180°C). Line 12 muffin cups.
3. Mix dry ingredients: flour, baking powder, cinnamon, salt.
4. In a bowl, cream butter and sugar until light. Add eggs, one at a time, beating well.
5. Add vanilla, reduced cider, and melted butter. Fold into dry ingredients.
6. Divide batter into prepared cups. Bake 18-20 minutes, or until a toothpick comes out clean.
7. For frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla.
8. Cool cupcakes completely. Frost and serve with optional caramel drizzle.
Notes
To reduce cider: simmer undiluted apple cider (no alcohol) until thickened. Store cupcakes unfrosted at room temperature up to 2 days. Frost just before serving. Caramel drizzle (store-bought or homemade) adds extra richness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 225
- Sugar: 14g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg