Description
Delicious and moist apple cider cupcakes topped with rich brown sugar buttercream, perfect for fall gatherings.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Ground cinnamon: 1 teaspoon
- Apple cider: 1 cup (240 ml)
- Eggs: 2 large
- Brown sugar: 1 cup (200 g), packed
- Unsalted butter: 1/2 cup (115 g), softened
- Powdered sugar: 3 cups (360 g)
- Vanilla extract: 1 teaspoon
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the cupcake batter by whisking together the dry ingredients and then mixing the wet ingredients.
- Combine the dry and wet ingredients until just mixed.
- Fill cupcake liners with batter and bake for 18-20 minutes.
- Make the brown sugar buttercream while the cupcakes cool.
- Frost the cooled cupcakes with the buttercream.
Notes
- Store cupcakes in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to a week or freeze for up to three months without frosting.
- For gluten-free, substitute all-purpose flour with a gluten-free blend.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: apple cider, cupcakes, brown sugar, buttercream, fall dessert