Apple Cider Cupcakes

Do you love apple cider in the fall? This will be your new favorite fall cupcake recipe!  Apple cider is baked into this cake with cinnamon and nutmeg to bring the flavor of fall to your dessert table.  Paired with cinnamon cream cheese frosting to add sweetness and spice.  This is a great alternative to all pumpkin for a change of pace or in addition or a pumpkin dessert!  You can add caramel drizzle to the top to create a caramel apple flavor or as the recipe this is adapted from suggests maple syrup and pecans for garnish.  The original recipe called for shredded apple in the cupcakes but I opted to keep the just use the apple cider.

The original recipe is for apple beer cupcakes but I substituted cider for the beer.

http://bsugarmama.com/apple-beer-cupcakes/

apple cider cupcakes

Baking Temperature: 350 Degrees
Cook Time: 15 Minutes
Yeilds 24 Cupcakes

Stand Mixer2 Large BowlsSpatulaCupcakes (1)

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Wet Ingred

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Dry Ingred

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Baking Temperature: 350 Degrees
Cook Time: 15 Minutes
Yields 24 Cupcakes

1) Preheat oven to 350 degrees.

2) Fit your stand mixer with the paddle attachment, beat the butter until smooth, add sugar until it is a light and fluffy texture.  Add eggs (I always crack them into a separate bowl so no egg shells get into the mixture), and add vanilla, thoroughly combine.

3) In separate bowl mix the dry ingredients: flour, baking powder, salt, cinnamon, and nutmeg.

4) While the mixer is on alternate adding the dry ingredients, with the milk and cider until all combined. Make sure to turn off your mixer and scrape the bottom with a spatula.  Mix again to assure everything is smooth and combined.

5) Line your cupcake tins with liners. Using an ice cream scoop, scoop the cupcake batter evenly into each cupcake liner, 3/4 of the way full to get a nice domed cupcake.

6) Bake for 15 minutes. Be sure to check with a toothpick, if it comes out clean it is finished baking.  When cool enough to touch, take the cupcakes out of the cupcake tin and let cool completely before frosting.

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You will need a stand mixer for this recipe.
1) Fit your stand mixer with the paddle attachment.  Start with the butter and mix until it is whipped and smooth. Add the cream cheese. Slowly add the confectioner’s sugar.
2) Add the vanilla extract, milk, ground cinnamon, and salt.
3) Turn off the mixer and scrape the bottom to make sure all of the ingredients are thoroughly combined. Turn on the mixer again until smooth and combined.
4)Place in piping bag and pipe onto cupcakes. Garnish with sugar sprinkles if desired.

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What’s your favorite fall treat?

 

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