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Apple Cider Cupcakes

Apple cider cupcakes are made with apple cider reduction and a blend of cinnamon, nutmeg and allspice, topped with cream cheese frosting.
5 from 8 votes
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Prep Time 20 minutes
Cook Time 18 minutes
Reducing Apple Cider 30 minutes
Course Dessert
Servings 12 cupcakes

Ingredients
 

For the Apple Cider Reduction

  • 3 cups apple cider reduced to ½ cup (¼ cup for the cupcake batter and ¼ cup for the drizzle)

For the Cupcakes

  • ¼ cup + 1 tablespoon softened unsalted butter
  • ½ cup granulated sugar
  • ¼ cup packed, light brown sugar
  • 1 egg
  • ½ teaspoon vanilla
  • ½ cup buttermilk
  • ¼ cup of apple cider reduction from above
  • 1 cup + 2 tablespoon all purpose flour spooned and leveled
  • ¾ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon allspice

For the Cream Cheese Frosting

  • ¾ cup softened, unsalted butter
  • 6 oz cream cheese cold
  • 2 ¼ cups powdered sugar, sifted
  • ¼ teaspoon vanilla

Instructions
 

For the Apple Cider Reductions:

  • Start by adding 3 cups of apple cider to a sauce pan over medium low heat. Bring it to a simmer and stir occasionally until it has reduced down to ½ cup. It will take some time, around 20 minutes. Let the cider reduction cool before using it in the cupcakes. (¼ cup will be used in the cupcake batter and ¼ will be used to drizzle on top).

For the Cupcakes:

  • Preheat oven to 350 degrees. Line a cupcake pan with liners and set aside.
  • To a large bowl add the softened, unsalted butter, granulated white sugar and light brown sugar. Cream together with an electric mixer.
  • Then add in the egg and vanilla and mix for about 1 minute, until pale in color and smooth.
  • Next add in the buttermilk and ¼ cup of the apple cider reduction and combine.
  • Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice in a medium small bowl.
  • Add the dry ingredients to the wet ingredients and combine.
  • Fill each liner ¾ of the way full. Bake the cupcakes for 17-19 minutes until a toothpick comes out clean from the centers. Let the cupcakes cool completely before frosting them.

For the Cream Cheese Frosting:

  • Add the softened, unsalted butter to a bowl and mix with an electric mixer until pale in color and fluffy, about five minutes.
  • Add in the cold cream cheese and mix until combined.
  • Then sift in the powdered sugar, a little at a time, until it is all combined.
  • Lastly, add in the vanilla.

Assembling the Cupcakes

  • Transfer your frosting to a large piping bag fitted with a decorative tip.
  • When the cupcakes are completely cooled, pipe a generous amount of cream cheese frosting onto each one.
  • Lastly, take the remaining ¼ cup of the apple cider reduction and drizzle it over the tops of the cupcakes. Serve right away.

Notes

Store left overs in an air tight container in the fridge for up to three days.
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