Apple Cider Cupcakes
What really sets these cupcakes apart is how they manage to taste nostalgic and new at the same time. The apple cider is reduced to intensify its flavor, infusing the batter with a bold, fruity essence that doesn’t feel artificial or overpowering.
Equipment
- Saucepan
- Mixing Bowls
- Whisk
- Electric hand mixer or stand mixer
- Muffin tin + paper liners
- Cookie scoop (optional)
- Cooling Rack
Ingredients
For the Apple Cider Cupcakes:
- 1 cup apple cider reduced to ½ cup
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves optional
- ½ cup unsalted butter melted and slightly cooled
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream or plain Greek yogurt
For the Frosting (optional but recommended):
- ½ cup unsalted butter softened
- 4 oz cream cheese softened
- 2 cups powdered sugar
- 1 tsp ground cinnamon
- ½ tsp vanilla extract
- Pinch of salt
- 1 –2 tbsp milk or cream to thin, if needed
Instructions
Step 1: Reduce the Apple Cider
- Pour 1 cup of apple cider into a small saucepan.
- Bring it to a gentle boil over medium heat.
- Let it simmer until it reduces to about ½ cup. This takes around 10–15 minutes.
- Once reduced, set it aside to cool completely before using in the batter.
- Pro Tip: Keep an eye on it and stir occasionally to prevent burning. You're looking for a syrupy, concentrated liquid.
Step 2: Prep Your Cupcake Pan and Preheat the Oven
- Line a 12-cup muffin tin with paper cupcake liners.
- Preheat your oven to 350°F (175°C).
- Pro Tip: If you’re not using liners, grease the cups well with butter or non-stick spray.
Step 3: Mix the Dry Ingredients
- In a medium mixing bowl, whisk together:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves (optional)
- Set aside.
Step 4: Combine the Wet Ingredients
- In a large bowl, whisk together:
- ½ cup melted butter (slightly cooled)
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
- The cooled ½ cup reduced apple cider
- Pro Tip: Make sure the cider isn’t hot when adding it to the eggs and sour cream — it could scramble or curdle them.
Step 5: Combine Wet and Dry Mixtures
- Gradually add the dry ingredients to the wet ingredients.
- Whisk gently or fold using a spatula until just combined — no overmixing.
- The batter should be thick but smooth.
- Pro Tip: Overmixing can make your cupcakes tough. Stop mixing once no dry flour streaks remain.
Step 6: Fill and Bake the Cupcakes
- Use a cookie scoop or spoon to divide the batter evenly among the 12 liners. Fill each about ¾ full.
- Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Pro Tip: Don’t open the oven too early. Check at the 18-minute mark for doneness.
Step 7: Cool Completely
- Let the cupcakes cool in the pan for about 5 minutes.
- Then transfer them to a wire rack to cool completely before frosting.
- Pro Tip: If you frost while warm, the icing will melt right off — patience is key here!
Step 8: Make the Frosting (If Using)
- In a medium bowl, beat together:
- ½ cup softened butter
- 4 oz softened cream cheese
- Beat until creamy and smooth (1–2 minutes).
- Gradually add 2 cups powdered sugar, 1 tsp cinnamon, and a pinch of salt.
- Add 1–2 tbsp milk or cream to adjust consistency.
- Beat until light and fluffy (about 2–3 more minutes).
- Pro Tip: Start the mixer on low when adding powdered sugar — it saves you from a sugar cloud!
Step 9: Frost and Serve
- Once cupcakes are completely cooled, use a piping bag or butter knife to frost each one.
- Optionally, sprinkle a little extra cinnamon or a dusting of powdered sugar on top for a pretty finish.
Notes
Nutritional Value (per 1 frosted cupcake)
- Calories: ~320 kcal
- Fat: ~16g
- Saturated Fat: ~9g
- Carbohydrates: ~41g
- Sugar: ~30g
- Protein: ~3g
- Fiber: ~0.5g
- Sodium: ~170mg