Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream

Gather these fresh ingredients to create your Apple Cider Cupcakes:

For the Apple Cider Cupcakes:

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup apple cider
• ¼ cup buttermilk (or regular milk with 1 tsp lemon juice or vinegar)

For the Brown Sugar Cinnamon Buttercream:

• 1 cup unsalted butter, softened
• ¼ cup brown sugar, packed
• 2 tsp ground cinnamon
• 3-4 cups powdered sugar
• 3-4 tbsp heavy cream (or milk)
• 1 tsp vanilla extract
• Pinch of salt

Instructions

Follow these easy steps to create your delicious Apple Cider Cupcakes:

• Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
• Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
• Step 3: In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
• Step 4: Beat in the eggs, one at a time, then mix in the vanilla extract.
• Step 5: Alternately mix in the apple cider and buttermilk with the dry ingredients, beginning and ending with the dry mixture. Mix until just combined—avoid overmixing.
• Step 6: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
• Step 7: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• Step 8: Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
• Step 9: While the cupcakes are cooling, make the buttercream. In a large bowl, beat the softened butter and brown sugar until smooth and creamy.
• Step 10: Mix in the cinnamon and vanilla extract.
• Step 11: Gradually add the powdered sugar, one cup at a time, alternating with 1 tablespoon of heavy cream at a time until the desired consistency is reached.
• Step 12: Add a pinch of salt if needed to balance the sweetness.
• Step 13: Once the cupcakes are completely cool, pipe or spread the buttercream onto each cupcake.
• Step 14: Optionally, you can sprinkle with cinnamon sugar or drizzle with caramel for an extra decadent touch.

Pro Tips for Making the Recipe

• Use fresh apple cider for the best flavor; avoid bottled apple juice.
• For fluffier cupcakes, ensure your butter and eggs are at room temperature before mixing.
• Don’t overmix the batter to keep the cupcakes light and airy.
• Let the cupcakes cool completely before frosting to prevent melting the buttercream.
• Experiment by adding chopped apples or nuts into the batter for texture.

Frequently Asked Questions (FAQs)

• Can I make these cupcakes gluten-free? Yes, substitute all-purpose flour with a gluten-free flour blend.
• How should I store the leftovers? Store in an airtight container at room temperature for up to three days.
• Can I freeze these cupcakes? Yes, freeze unfrosted cupcakes for up to three months. Thaw and frost when ready to serve.
• What can I substitute for buttermilk? You can use regular milk with a tablespoon of lemon juice or vinegar added to sour it.
• How do I adjust the sweetness of the cupcakes? You can reduce the amount of granulated sugar slightly in the batter or adjust the sweetness of the buttercream to your taste.

Conclusion

Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream are a wonderful way to celebrate the flavors of fall. Whether enjoyed alone or shared with friends and family, these cupcakes are bound to become a seasonal favorite in your home. So, roll up your sleeves and get baking—your taste buds will thank you!