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–+ servings
Cinnamon Apple Cider Cupcakes

Cinnamon Apple Cider Cupcakes That Bring Fall Home

Indulge in delightful Cinnamon Apple Cider Cupcakes that capture the essence of fall, perfect for gatherings and easy to make.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 2 cups apple cider Reduce to concentrate sweetness
  • 2 cups diced apples (Granny Smith, Honeycrisp, Braeburn) Retain shape when baked
  • ½ cup unsalted butter Consider using brown butter for deeper flavor
  • ¾ cup granulated sugar Can use coconut sugar for a twist
  • ½ cup light brown sugar
  • 2 large eggs Room temperature for better mixing
  • 2 cups cake flour All-purpose flour can be used
  • 1 tablespoon baking powder Check for freshness
  • 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg Fresh nutmeg elevates aroma and taste
For the Cream Cheese Frosting
  • 8 oz cream cheese Softened for easy blending
  • 2 cups powdered sugar Can use sugar alternatives
  • 1 teaspoon vanilla extract Use pure extract for best taste
  • 1 tablespoon cornstarch Can use arrowroot powder as substitute
Optional Filling
  • 1 tablespoon cornstarch For thickening the apple filling
  • 1 cup chopped nuts or raisins Walnuts for crunch, raisins for sweetness

Equipment

  • Mixing bowl
  • Saucepan
  • Skillet
  • Cupcake tray
  • Whisk
  • measuring cups
  • Measuring Spoons
  • cupcake corer

Method
 

Prepare Apple Filling
  1. Simmer 2 cups of apple cider in a saucepan over medium heat, reducing it for about 15-20 minutes until thickened to 1 cup. Allow to cool.
  2. In a skillet, melt 2 tablespoons of unsalted butter and add diced apples, light brown sugar, and ground cinnamon. Cook for 5-7 minutes until apples are soft, then thicken with cornstarch slurry and cool.
Make Cupcake Batter
  1. Whisk together cake flour, baking powder, ground cinnamon, and nutmeg in a mixing bowl.
  2. In another bowl, mix melted brown butter with granulated sugar and light brown sugar. Add eggs and vanilla extract. Gradually mix in cooled apple cider reduction and dry ingredients, combining just until incorporated.
Bake
  1. Preheat oven to 350°F (175°C) and line a cupcake tray with paper liners. Fill each liner halfway with batter.
  2. Bake for 18-22 minutes or until a toothpick comes out clean. Cool in tray for 5 minutes before transferring to a wire rack.
Assemble
  1. Once cooled completely, core the center of each cupcake and spoon the apple mixture into each, pressing gently.
  2. Top each cupcake with a swirl of cream cheese frosting.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Ensure to reduce the apple cider sufficiently to prevent soggy centers and use room temperature ingredients for a smooth batter.

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