Apple Cider Cupcakes with Caramel Buttercream Frosting
Hello to all my beautiful baking lovelies. PSA: I am OBSESSED with this new recipe. These apple cider cupcakes are seriously the cat’s meow.
It’s probably no secret that fall is my absolute favorite season. I can’t even come close to telling you all just how much it warms my heart to create/photograph/share these new autumnal-themed recipes. I’ve realized that one of the reasons I hold fall so dear to my heart is that so much of the season’s excitement stems from its food. Think of all the pumpkin-y, apple-y, caramel-y goodness hitting shelves, coffee shops, and restaurants. As a baking gal, I really can’t imagine anything better than using food as a way to bring people together. Like grabbing a pumpkin spice latte and sitting down with a friend. Or baking pumpkin pie for a family gathering. Or grabbing a caramel apple at the state fair with a group of friends. I love baking and sharing my creations, and fall is an especially great time to do that.
So next up on the fall baking menu is a slight detour from all the pumpkin excitement. But if you still have a craving for some pumpkin, then don’t forget to check out my mini pumpkin cheesecakes and pumpkin cake recipes. They’ll definitely satisfy your craving!
This time, I’m veering towards another fall staple: apple cider. The inspiration for this recipe actually hit when I made an impulse buy at the Dunkin’ Donuts drive-thru and got an apple cider donut with my pumpkin iced coffee. Since then I’ve been determined to come up with the best ever apple cider dessert recipe. And I’ve finally nailed it with these delicious cupcakes.
Another PSA: This may be my favorite recipe EVER in the history of this blog. This delicious combo of an apple cider cupcake + caramel buttercream frosting is the perfect sweet treat. Trust me, nothing hits the spot quite like a yummy seasonal recipe.
This cider-flavored cupcake is soft, light, and fluffy. It’s topped with a sweet, made-from-scratch caramel buttercream and finished off with a drizzle of caramel sauce. This recipe is super easy to make and it’s guaranteed to be a hit for anyone who loves fall baking.
Seriously, is there anything better than cupcakes???
Happy baking lovelies! Xx.
Apple Cider Cupcakes with Caramel Buttercream Frosting
Ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup canola or vegetable oil
- 2 large eggs, room temp.
- 1 teaspoon vanilla extract
- ¾ cup apple cider
- 1 cup unsalted butter, softened (2 sticks)
- 3 cups powdered sugar
- ¾ cup caramel sauce
- 1 teaspoon vanilla extract
- ¼ kosher salt
Instructions:
- Preheat the oven to 350 degree Fahrenheit. Line a 12-count muffin pan with paper liners. Set aside.
- In a large bowl, sift together the flour, salt, baking powder, cinnamon, and nutmeg. Set aside.
- In another large bowl, beat together the sugar and oil. Add eggs, one at a time, beating well after each addition. Add vanilla and mix until incorporated.
- Alternate between adding the apple cider and dry ingredients into the wet ingredients. Mix until just incorporated.
- Fill the liners ¾ full with the batter. Bake for 18-20 minutes in the preheated oven, or until a toothpick inserted in the center of the cupcakes comes out clean.
- Remove the cupcakes from the pan and let cool on a wire rack. Use the caramel buttercream recipe below to frost the cupcakes, and drizzle a hearty amount of caramel sauce on top of each frosted cupcake.
- Using an electric hand mixer, whip the softened butter on medium speed until smooth.
- Turning the mixer onto low speed, gradually add in the powdered sugar until combined. Then add in the vanilla extract.
- With the mixer still on low, add the caramel sauce. Beat until the frosting is light and fluffy. Add in a pinch of salt to amplify the flavor.
