Apple Cider Cupcakes with Maple Frosting

$To create the base for the cupcakes, gather these dry ingredients: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg These dry ingredients give the cupcakes their structure and flavor. The cinnamon and nutmeg add warmth and spice, making them perfect for fall. Next, we need the wet ingredients. Here’s what you need: - ½ cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon vanilla extract - 1 cup apple cider (preferably unfiltered) - ½ cup finely chopped apples (ideally Granny Smith for tartness) The apple cider and chopped apples bring moisture and flavor. The butter and sugar create a rich, sweet base. Now, let’s make the delicious maple frosting. You’ll need: - ½ cup unsalted butter, softened to room temperature - 2 cups powdered sugar - 3 tablespoons pure maple syrup - 1 tablespoon milk (optional, for desired texture) - Pinch of salt This frosting adds a sweet finish to the cupcakes. The maple syrup provides a unique flavor that pairs well with apple cider. First, set your oven to 350°F (175°C). While it heats, grab a muffin tin. Line it with cupcake liners. This step helps you remove the cupcakes easily after baking. In a medium bowl, combine these dry ingredients: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg Whisk them together until mixed well. This ensures the flavors blend nicely. In a large bowl, beat together these: - ½ cup unsalted butter, softened - 1 cup granulated sugar Use an electric mixer on medium speed. Mix for about 3-4 minutes. You want the mixture to be light and fluffy. Now, add two large eggs, one at a time. Mix well after each egg. Then, stir in 1 teaspoon of vanilla extract. Next, gently fold in the dry mixture and 1 cup of apple cider. Start and end with the dry mix. The batter should be thick and smooth. Fold in ½ cup finely chopped apples. Use Granny Smith apples for a tart touch. Spoon the batter into the lined cupcake wells. Fill each about two-thirds full. Bake for 18-20 minutes. Use a toothpick to check if they are done. If it comes out clean, they are ready! While the cupcakes cool, make the frosting. In a bowl, beat together: - ½ cup unsalted butter, softened - 2 cups powdered sugar Mix until it’s fluffy. Then, add 3 tablespoons of pure maple syrup and a pinch of salt. If it’s too thick, add 1 tablespoon of milk for a creamy texture. Once the cupcakes are cool, frost them generously. Use a spatula or piping bag for a neat look. For a fun touch, sprinkle a bit of ground cinnamon on top. You can also add a small apple slice for a cute finish. Enjoy your tasty Apple Cider Cupcakes with Maple Frosting! To get the right batter, blend the dry and wet ingredients well. Start by whisking the dry mix. This includes flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Then, cream the butter and sugar until fluffy. Next, add the eggs and vanilla. Mix these well before adding the apple cider. Fold in the dry mix and chopped apples gently. This helps keep the batter thick yet smooth. Avoid overmixing, or the cupcakes may turn out tough. For the best flavor, I recommend using Granny Smith apples. They add a nice tartness that pairs well with sweet cupcakes. You can also try Honeycrisp or Fuji apples for a sweeter taste. Make sure to chop them finely. This way, every bite has a burst of apple goodness. Mixing different apple types can also create a lovely flavor blend. If you bake at a high altitude, you may need to adjust the time. Start by reducing the baking time by about 2-3 minutes. Check for doneness with a toothpick. It should come out clean when the cupcakes are ready. In some cases, you may need to add a bit more liquid to the batter. This helps the cupcakes rise properly. Each oven is different, so keep an eye on your treats! {{image_4}} You can easily make these cupcakes gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Make sure it has a good mix of starches and flours for the best result. I find that a blend with rice flour, potato starch, and tapioca flour works well. The texture may change slightly, but you will still enjoy the rich apple cider flavor. While the maple frosting is a favorite, you can try other flavors too. Cream cheese frosting gives a tangy kick and pairs well with apples. Chocolate buttercream adds a rich twist that is hard to resist. If you prefer a lighter option, whipped cream frosting is fresh and airy. Feel free to get creative with your flavors! Want to make your cupcakes even more special? Consider adding some mix-ins. Chopped nuts like walnuts or pecans can add a nice crunch. You can also stir in raisins or dried cranberries for a sweet and chewy surprise. For an extra burst of flavor, try adding a teaspoon of ginger or cloves to the batter. Each option brings a new layer of taste to your treats. To keep your apple cider cupcakes fresh, store them in an airtight container. Place the container at room temperature for up to three days. If you live in a humid area, you may want to keep them in the fridge. Just remember to bring them back to room temperature before serving. You can freeze these cupcakes for later enjoyment. First, let them cool completely. Then, wrap each cupcake in plastic wrap. Place the wrapped cupcakes in a freezer-safe bag or container. They can stay in the freezer for up to three months. When you’re ready to enjoy them, thaw them in the fridge overnight and frost them the next day. Unfrosted cupcakes last longer than frosted ones. Store unfrosted cupcakes at room temperature for up to four days. If frosted, eat them within three days for the best taste. The maple frosting can become soft and lose its charm over time. Yes, you can use store-bought apple cider. Look for unfiltered apple cider for a richer taste. It adds depth to your cupcakes. Fresh cider brings a nice flavor, but store-bought works well too. Check the cupcakes at 18 minutes. Insert a toothpick into the center. If it comes out clean, they are done. The tops should be golden brown and spring back when touched. You can use coconut oil or margarine. Both options work well and keep the cupcakes moist. If you choose coconut oil, make sure it is in liquid form when mixing. Yes, you can bake the cupcakes a day early. Store them in an airtight container. Frost them just before serving for the best texture and taste. Arrange the cupcakes on a decorative platter. Add a glass of apple cider next to them. For fun, you can top them with a cinnamon dusting or a slice of apple. You learned how to make tasty apple cupcakes from this guide. We covered ingredients like dry and wet types, plus a sweet maple frosting. The step-by-step method showed you how to mix, bake, and frost. Tips ensured you make the best batter and use the right apples. You explored fun variations like gluten-free options and different frostings. Lastly, storage tips helped you keep your treats fresh. Enjoy baking and sharing these delightful cupcakes with friends and family!$

Apple Cider Cupcakes with Maple Frosting

Indulge in the delightful flavors of fall with these Apple Cider Cupcakes topped with creamy Maple Frosting. This easy recipe guides you through creating soft, spiced cupcakes infused with real apple cider and chunks of fresh apples. Perfect for autumn gatherings or a cozy dessert at home, these treats are sure to impress! Click through to explore the recipe and bring a taste of the season to your kitchen!

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Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup unsalted butter, softened to room temperature

1 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

1 cup apple cider (preferably unfiltered)

½ cup finely chopped apples (ideally Granny Smith for tartness)

Maple Frosting:

½ cup unsalted butter, softened to room temperature

2 cups powdered sugar

3 tablespoons pure maple syrup

1 tablespoon milk (optional, for desired texture)

Pinch of salt

Instructions

Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with cupcake liners to ensure easy removal.

In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk together until the dry ingredients are well blended. Set the bowl aside.

In a large mixing bowl, using an electric mixer, cream the softened butter and granulated sugar together on medium speed for about 3-4 minutes, or until the mixture becomes light, fluffy, and pale in color.

Incorporate the eggs, one at a time, mixing well after each addition to ensure they are fully combined. Then, stir in the vanilla extract for added flavor.

Carefully fold the dry mixture into the creamed mixture, alternating with the apple cider. Begin and end with the dry ingredients, mixing gently until just incorporated to avoid overmixing. The batter should be somewhat thick but well combined.

Gently fold in the finely chopped apples, ensuring they are evenly dispersed throughout the batter for delightful bites of fruit in every cupcake.

Using a spoon or ice cream scoop, evenly distribute the batter among the lined cupcake wells, filling each one approximately two-thirds full to give them room to rise.

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully baked.

Once baked, remove the cupcakes from the oven and let them sit in the pan for about 5 minutes. After that, transfer the cupcakes to a wire rack to cool completely.

While the cupcakes cool, make the maple frosting: In a mixing bowl, beat the softened butter until creamy and smooth. Gradually add the powdered sugar, mixing until fully combined and fluffy.

Pour in the pure maple syrup and sprinkle a pinch of salt into the frosting, beating until smooth and well incorporated. If the frosting is too thick, feel free to add a tablespoon of milk until you reach your preferred consistency.

Once the cupcakes are entirely cooled, generously frost each cupcake using a spatula or a piping bag for a beautiful presentation.

As a lovely finishing touch, sprinkle a light dusting of ground cinnamon on top of the frosting or garnish each cupcake with a delicate slice of apple for extra charm.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 cupcakes

Presentation Tips: Arrange the frosted cupcakes on a decorative platter for an eye-catching display. Serve alongside a glass of apple cider for a perfect autumn-inspired treat!