Apple Cider Cupcakes
These Apple Cider Cupcakes capture the essence of Fall with brown sugar and cinnamon, making them a seasonal delight.
Equipment
- whisk
- Mixing Bowls
- Cupcake Liners
- oven
- piping bag
Ingredients
Apple Cider Cupcakes
- 170 grams unsalted butter, room temperature
- 200 grams packed light brown sugar
- 90 grams carton egg whites or 3 large egg whites, room temperature
- 215 grams all-purpose flour
- 6 grams baking powder
- 3 grams fine salt
- 1 teaspoon ground cinnamon
- 120 grams full-fat sour cream, room temperature
- 120 grams apple cider, room temperature
- 4 grams vanilla extract or vanilla bean paste
Spiced Buttercream Frosting
- 113 grams unsalted butter, room temperature
- 4 grams vanilla extract or vanilla bean paste
- 5 grams ground cinnamon
- 1 gram ground nutmeg
- 1 gram ground ginger - optional
- 2 grams fine salt
- 185 grams powdered sugar
- 15 grams apple cider
Optional Apple Filling
- 30 grams unsalted butter
- 236 grams diced and peeled apples - about 3 medium apples
- 50 grams granulated sugar
- 15 grams fresh lemon juice
- 4 grams ground cinnamon
- 1 gram ground nutmeg
- 1 gram ground ginger - optional
- 1 gram fine salt
- 70 grams apple cider or water
Instructions
Apple Cider Cupcakes
- Preheat oven to 350°F (175°C) and place cupcake liners in baking pans.
- Cream together unsalted butter and brown sugar until the mixture becomes lighter in color.
- Mix in carton egg whites or 3 large egg whites.
- Sift all-purpose flour, baking powder, fine salt, and ground cinnamon into the mixture and mix until just combined.
- Mix in sour cream, apple cider, and vanilla extract.
- Fill the cupcake liners about ⅔ way full. Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool for 10 minutes before moving to a cooling rack.
Apple Spiced Buttercream Frosting
- Beat room-temperature butter until lighter in color and smooth.
- Mix in vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and fine salt.
- Slowly add in powdered sugar, half a cup at a time, with apple cider halfway through.
- Mix until fully incorporated and desired consistency is reached.
Apple Filling
- Melt unsalted butter in a large pan over medium heat.
- Add diced apples, granulated sugar, lemon juice, cinnamon, nutmeg, ginger, salt, and apple cider. Stir to combine.
- Cook for 10-15 minutes until apples have softened.
- Remove from heat and let the filling cool. Set aside.
Decorating These Apple Cider Cupcakes
- Use a small knife or circle cutter to remove the center from each cooled cupcake.
- Fill each cupcake with apple filling.
- Pipe spiced buttercream frosting on top, chill for 10 minutes.
- Garnish with an apple chip or apple pie filling and enjoy!
Notes
This recipe can also be used to make mini apple cider cupcakes! They can last for up to a week in the fridge.
Nutrition
Serving: 1cupcakeCalories: 361kcalCarbohydrates: 50gProtein: 3gFat: 17gSaturated Fat: 10gCholesterol: 50mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg
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