Are you craving a comforting dessert that captures the essence of autumn? Look no further! These Apple Cider Cupcakes are the perfect blend of sweet and spicy, moist and tender, guaranteed to become a new family favorite. Easy to make and even easier to devour, this recipe is perfect for beginner bakers and seasoned pros alike, offering a delicious homemade treat without spending hours in the kitchen. Get ready to enjoy the delightful aroma of cinnamon and apples filling your home!
Ingredients:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 cup apple cider
- 1 teaspoon vanilla extract
- ½ cup chopped apples (Granny Smith or Honeycrisp recommended)
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
Getting Started:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This simple step prevents sticking and ensures perfectly formed cupcakes.
Making the Cupcake Batter:
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. This ensures even distribution of the dry ingredients.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best achieved using an electric mixer, but can be done by hand with a little elbow grease!
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the apple cider, beginning and ending with the dry ingredients. Mix until just combined – don't overmix!
- Gently fold in the chopped apples.
Baking the Cupcakes:
- Fill each cupcake liner about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Oven temperatures can vary, so keep an eye on them!
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from crumbling.
Preparing the Frosting:
- In a large bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the vanilla extract and salt.
Frosting the Cupcakes:
Once the cupcakes are completely cool, frost them generously with the cream cheese frosting. You can use a piping bag for a more professional look, or simply spread it on with a knife.
Tips & Variations:
- For a stronger apple cider flavor: Use a spiced apple cider.
- Add nuts: Fold in ½ cup chopped walnuts or pecans to the batter for added texture and flavor.
- Spice it up: Add a pinch of cayenne pepper to the batter for a subtle kick.
- Make it vegan: Substitute the butter with vegan butter and the eggs with flax eggs (1 tbsp flaxseed meal mixed with 3 tbsp water per egg). Ensure your baking powder is aluminum-free.
Nutritional Information (per cupcake, approximate):
Calories: Approximately 300-350 Fat: 15-20g Sugar: 25-30g Protein: 3-4g
These Apple Cider Cupcakes are a delicious and easy treat perfect for any occasion. Enjoy the warm, comforting flavors of autumn with every bite! They're a fantastic addition to your fall baking repertoire – quick dinner ideas just got a whole lot sweeter! This recipe is sure to become one of your best recipes for years to come, providing delicious dishes for family and friends.