Ingredients
2 cups fresh apple cider (reduced to 1/2 cup)
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup unsalted butter (for frosting)
2 cups powdered sugar
1 tsp ground cinnamon (for frosting)
1 tbsp heavy cream
Instructions
Step 1: Simmer 2 cups of apple cider in a saucepan over medium heat for 15-20 minutes until reduced to 1/2 cup. Let it cool completely.
Step 2: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 3: Whisk together flour, baking powder, baking soda, salt, 1 tsp cinnamon, and nutmeg in a medium bowl.
Step 4: Cream the softened butter and granulated sugar together until light and fluffy.
Step 5: Beat in eggs one at a time, then stir in the vanilla extract.
Step 6: Alternately add the dry ingredients and the cooled apple cider reduction to the butter mixture, mixing until just combined.
Step 7: Scoop the batter into the prepared liners, filling each about two-thirds full.
Step 8: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
Step 9: For the frosting, beat the remaining butter, powdered sugar, 1 tsp cinnamon, and heavy cream until light and airy. Pipe onto cooled cupcakes.
Notes
Always use fresh, unfiltered apple cider for the best flavor profile. Reducing the cider is a mandatory step for depth of taste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310 kcal
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: apple cider cupcakes, cinnamon frosting, fall recipes, autumn baking, cupcake recipe
