Despite everyone’s deep love for fall, it is not actually my favorite season.
Yes, I do love the cooler weather from hot and humid summer but I much prefer spring and summer over fall.
Guess that’s just a product of growing up and living in Florida for most of my life.
I do love fall… just not as much as everyone else… and all the fall foods that are available is really my favorite part.
Like fresh apples and fresh apple cider.
I think, so far, my family has gone through no less than 4 gallons of fresh apple cider. And it’s only the beginning of September.
I seriously think that we go through apple cider faster than regular milk.
And with me being pregnant, when I crave something it usually lasts for a while… like weeks… before I finally get tired of it and want to move onto something else.
So these apple cider cupcakes felt only natural to try and make. Fresh apple cider is added to the batter of these traditional cupcakes to add a subtle hint of fresh apple flavor and a little tang from the cider process.
This is also a small-batch cupcake recipe and makes only about a dozen or so… so if you just want a sweet treat for yourself, feel free to half the recipe and only make 6 cupcakes or you can double or triple the recipe to make more for a fall party you’ve got coming up.
Either way, you will love these sweet apple cider cupcakes.
Apple Cider Cupcakes
Ingredients
- 1/2 cup unsalted butter softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup apple cider
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1/2 cup packed light brown sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 3 1/2 cups powdered sugar
Instructions
- Preheat oven to 350° F and line muffin tin with paper baking cups.
- In the bowl of a stand mixer, or using electric beaters, cream together butter and sugar. Add eggs, vanilla, and apple cider and mix until fully incorporated.
- Add flour, baking powder, cinnamon, and salt and mix until just combined.
- Using a muffin scoop, or just a spoon, scoop mixture into prepared muffin tin, filling each 2/3 full.
- Bake at 350° F for 18-20 minutes or until toothpick inserted in center comes out clean. Let cool completely.
- In the bowl of a stand mixer, or with electric mixer, whip together butter, brown sugar, cinnamon, and vanilla until fluffy.
- Slowly add powdered sugar 1 cup at a time and mix until fully incorporated.
- Transfer to piping bag, or baggie with edge cut off, and frost cupcakes.
- Serve and enjoy!
