Best Cider Cupcakes Recipes

APPLE CIDER CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a large bowl, whisk together the brown sugar, granulated sugar, salt, olive oil, and vanilla.
• Whisk in the eggs, 1 at a time, until fully incorporated.
• Add the baking soda, cinnamon, half of the flour, and half of the cider and whisk to combine.
• Add the remaining flour and the rest of the cider and whisk until completely combined.
• Line a 12-cup muffin tin with paper liners. Pour the batter into the muffin tin, filling each cup about ⅔ full.
• Bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.
• Make the frosting: In a large bowl, cream the butter and cream cheese together with an electric hand mixer until light and fluffy, about 5 minutes.
• Add the powdered sugar in 3 to 4 additions, mixing in between each until incorporated.
• Add the cinnamon, apple cider, and vanilla and mix to combine.
• Transfer the frosting to a piping bag or zip-top bag.
• Pipe the frosting onto the cupcakes. Top with a sprinkle of cinnamon.
• Enjoy!

APPLE CIDER CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix together brown sugar, melted butter, and white sugar in a stand mixer until thoroughly combined. Add eggs and mix well. Add flour, cinnamon, baking soda, and salt; mix until combined. Add apple cider and vanilla extract and beat on high speed for 2 minutes. Divide batter evenly into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• While cupcakes are cooling, combine cream cheese and softened butter in the bowl of a stand mixer and beat until blended. Add powdered sugar and vanilla extract; beat until frosting is creamy. Top cooled cupcakes with frosting.

APPLE CIDER CUPCAKES WITH CIDER CREAM CHEESE ICING

Steps:

• Make the cupcakes:
• In a large saucepan boil the cider until it is reduced to about 1 1/2 cups and let it cool. In a large bowl with an electric mixer beat together the shortening and the sugar until the mixture is fluffy and beat in the eggs, 1 at a time. Into the bowl sift together the flour, the cloves, the cinnamon, the baking soda, and a pinch of salt, stir in the reduced cider, and combine the mixture well. Divide the batter among 18 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 375°F. oven for 25 minutes, or until a tester comes out clean. Transfer the cupcakes to a rack, let them cool in the tins, and remove them from the tins.
• Make the icing:
• In a saucepan boil the cider until it is reduced to about 1/4 cup and let it cool. In a bowl with an electric mixer beat together the cream cheese, the confectioners' sugar, the reduced cider, and a pinch of salt until the icing is smooth.
• Spread each cupcake with some of the icing.

CIDER CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Gently stir in apple and apple pie spice. Divide batter evenly among muffin cups.
• Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• In large bowl, beat cream cheese and butter with electric mixer on medium speed until creamy. On low speed, gradually beat in powdered sugar until smooth. Stir in vanilla. Frost cupcakes.
• In small saucepan, heat cider to boiling over medium-high heat. Boil uncovered 20 minutes or until reduced to 1/4 cup. Drizzle cider over cupcakes. Cool 10 minutes. Top each cupcake with 1 apple chip.

HARD CIDER CUPCAKES

Steps:

• Put the cider in a saucepan, bring to a simmer and cook until reduced to 3/4 cup, about 20 minutes. Remove 1/4 cup of the reduced cider and reserve. Add 3 tablespoons of the sugar to the saucepan with the remaining 1/2 cup cider. Heat to combine and set aside.
• Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with 9 liners and spray with nonstick cooking spray.
• Using a stand mixer fitted with a paddle attachment, cream the butter and remaining 5 tablespoons sugar until fluffy, 2 to 3 minutes. Add the eggs one a time, stirring between each addition, followed by the vanilla extract. Beat until smooth.
• Combine the flour, baking soda and salt in a medium bowl. Add half the flour mixture to the creamed butter, then add in the apple butter, sour cream and reserved 1/4 cup hard cider and combine again. Add the remaining flour and beat until just combined. Divide the batter among the 9 liners and cook until a toothpick comes out clean, about 20 minutes.
• While the cupcakes are still warm, brush the tops with the remaining 1/2 cup hard cider-sugar mixture.

VEGAN APPLE CIDER CUPCAKES

Steps:

• Preheat the oven to 350°F. Line a muffin tray with cupcake liners.
• Place apple cider, agar agar, cinnamon sticks, cloves and allspice in a small saucepan. If using agar flakes, let mixture soak for 10 minutes; if using powder, proceed to the next step.
• Sift together flour, baking powder, baking soda and salt.
• In a separate bowl, mix together the apple butter, maple syrup, sugar, vegetable oil, apple cider vinegar and vanilla.
• Bring the apple cider mixture to a boil, then lower heat to bring it to a low rolling boil, careful not to let it boil over. Boil for about 15 minutes, until the cider is reduced to 1 1/4 cups and the agar agar is dissolved. (If the cider hasn't reduced enough, boil longer. If it has reduced too much, add extra apple cider to make up for the difference.) Stir frequently because the agar agar tends to stick to the sides of the pan.
• Strain the apple cider and discard the spices. Let cool to lukewarm, then add the apple cider to the apple butter mixture and mix well. Add the flour mixture to the wet ingredients in roughly three batches, mixing well after each addition.
• Spray the cupcake liners with nonstick cooking spray. Fill each liner three-quarters full. Bake for 22 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
• Transfer to a cooling rack and let cool completely before frosting.
• To assemble:
• Pipe the buttercream or agave icing onto the cupcakes and sprinkle some cinnamon or cinnamon sugar on top of it. Use a spoon to drizzle the caramel over the frosting. It would be cute to stick a cinnamon stick into the frosting if you are feeling fancy-pants.