Apple Cider Cupcakes are packed full of fall flavor. With apple cider and cinnamon as ingredients, these cupcakes are topped with a whipped cream frosting and drizzled with caramel. How perfect for a fall dessert!
Apple cider cupcakes has everything fall related in a tiny cake. The cinnamon, apple flavor and drizzled caramel just sing "fall".
As I have mentioned once or twice on here, I love all things fall and apple. Apple cider is a found memory of mine from childhood so to make a cupcake with apple cider as a highlight, well, it doesn't get much better.
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Why you will love this recipe
- Tastes like fall.
- This cupcake recipe is easy to make.
- Apple Cider Cupcakes are perfect to take to a bonfire or gathering.
- It serves well alongside hot apple cider or a cup of coffee!
Ingredients
- All purpose flour - bleached or unbleached can be used
- Brown sugar - light prefered
- Cinnamon
- Nutmeg
- Baking powder
- Baking soda
- Salt
- Oil - vegetable oil or canola oil
- Egg
- Vanilla
- Apple cider - apple juice can be used. See below
- Whipping cream
- Powdered sugar
- Cinnamon
- Vanilla
Apple cider verses apple juice
Apple juice is what is typically bought at the stores throughout the year. Cider usually comes our around fall.
Apple cider has a stronger flavor and it is unpasteurized while apple juice is sweeter and smoother to drink.
For these fall cupcakes, apple cider is preferred, but what if there is none to be found? To substitute apple juice for apple cider, mix apple juice with a little bit of cinnamon and heat it up (microwave) for about 40 seconds.
That will help to encourage the cinnamon and apple juice to blend together. The flavor won't be as strong as the apple cider, but it will still be delicious.
How to make apple cider cupcakes
First, mix all the dry ingredients together. Be sure to use a whisk or if you use a spoon, mix well.
Next, add the wet ingredients and blend until everything is incorporated. No lumps for this cupcake batter.
Bake
The cupcakes can be put in cupcake liners or straight into muffin tins. Only fill the cupcakes tins about ¾ full.
Bake these cupcakes at 350 degrees.
Using a stand mixer
It is no secret, I use a stand mixer a lot for my cheesecakes like this cherry cheesecake. This apple cider cupcake frosting recipe can be made up with a hand mixer, I just like the ease of a stand mixer. I can walk away if needed.
The whipping cream will have vanilla, cinnamon and powdered sugar added to it, but you don't want to add those ingredients until the whipping cream almost completely whipped. It won't whip right if you add all the ingredients with the whipping cream.
The whipping cream with thicken then it is time to add the ingredients, then whip a little more.
The cream will be thick enough to pipe the frosting on top of the cupcakes, if desired. Or, the frosting can be spread.
Storage
Store these cupcakes in the refrigerator because of the whipping cream. Don't add the caramel topping until ready to serve. Keep the cupcakes in an airtight container.
Apple cider cupcakes are full of flavor and so fun for fall. Enjoy the taste of apple and cinnamon at your next fall gathering. Enjoy these on a hayrack ride!
📖 Recipe
Apple Cider Cupcakes
Print PinIngredients
- 1 ½ cup all purpose flour bleached or unbleached
- ¾ cup light brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ tsp baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- 1 egg
- 2 teaspoon vanilla
- 1 cup apple cider
For The Frosting
- 1 pint whipping cream
- ¾ cup powdered sugar
- 1 teaspoon cinnamon
- ½ teaspoon vanilla
Instructions
- Preheat oven to 350 degrees.
- Grease muffin tins with cooking spray or line muffin tins with paper liners.
- In a large bowl, mix together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
- Add in oil, egg, vanilla and apple cider. Stir just until batter is completely mixed.
- Scoop batter into muffin tins, ¾ of the way full.
- Bake at 350 degrees for 15-17 minutes or until cupcake tests done with a toothpick.
- When done, remove from oven and let cool completely.
For The Frosting
- Take heavy whipping cream and in a stand mixer or using a hand mixer, whip cream on medium high speed until cream begins to thicken.
- Add in powdered sugar, cinnamon and vanilla.
- Continue whipping cream until cream is thick and ingredients have been incorporated well.
- Using a piping bag or simply spread on the whipping cream on the cupcakes.
- Drizzle caramel on top right before serving.
- Serve.
Nutrition
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