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Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream

Delicious Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream

Delight in Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream, a perfect fall dessert that combines warm spices and sweet apple flavor.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 2 cups All-Purpose Flour Substitute with gluten-free baking mix for gluten-free option
  • 2 teaspoons Baking Powder
  • 1 te teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 1 cup Sugar Feel free to reduce slightly for a less sweet treat
  • 1/2 cup Butter Softened; cream cheese can be substituted for frosting
  • 2 large Eggs
  • 1 cup Reduced Apple Cider Simmer until reduced by half for best results
For the Brown Sugar Cinnamon Buttercream
  • 4 cups Powdered Sugar Reduce for less sweetness
  • 1/4 cup Heavy Cream Adjusts the texture of the buttercream

Equipment

  • Oven
  • Muffin tin
  • Mixing Bowls
  • Whisk
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and sugar.
  3. In another bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well, then incorporate the reduced apple cider.
  4. Gradually add the dry mixture to the wet ingredients, alternating with remaining apple cider, stirring gently.
  5. Spoon the batter into the lined muffin tin, filling each cup about two-thirds full.
  6. Bake for about 20 minutes or until a toothpick comes out clean.
  7. Let the cupcakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  8. Prepare the buttercream by combining softened butter, powdered sugar, ground cinnamon, and heavy cream. Beat until smooth.
  9. Frost the completely cool cupcakes with the buttercream using a piping bag or spatula.
  10. Serve and enjoy with a warm cup of apple cider or tea.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Ensure to let the cupcakes cool completely before frosting to preserve the texture of the buttercream.

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