Description
Delightful fall cupcakes featuring apple cider and warm cinnamon, topped with a rich brown sugar cinnamon buttercream.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup apple cider
- 1/4 cup buttermilk (or regular milk with 1 tsp lemon juice or vinegar)
- 1 cup unsalted butter (for buttercream, softened)
- 1/4 cup brown sugar (for buttercream, packed)
- 2 tsp ground cinnamon (for buttercream)
- 3-4 cups powdered sugar (for buttercream)
- 3-4 tbsp heavy cream (or milk for buttercream)
- 1 tsp vanilla extract (for buttercream)
- Pinch of salt (for buttercream)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Mix in the apple cider and buttermilk alternately with the dry ingredients, beginning and ending with the dry mixture. Mix just until combined—do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- For the buttercream: In a large bowl, beat the softened butter and brown sugar until smooth and creamy.
- Mix in the cinnamon and vanilla extract. Gradually add powdered sugar, 1 cup at a time, alternating with 1 tablespoon of heavy cream at a time, until the desired consistency is reached.
- Add a pinch of salt to balance the sweetness if needed.
- Once the cupcakes are completely cool, pipe or spread the buttercream onto each cupcake.
Notes
Store cupcakes in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Freeze before adding buttercream for up to three months.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American