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Cinnamon Apple Cider Cupcakes – Alrightwithme Recipe

Cinnamon Apple Cider Cupcakes - Alrightwithme Recipe
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★★★★★

5 from 11 reviews

These Cinnamon Apple Cider Cupcakes capture the warm, cozy flavors of fall in every bite. Made with diced apples, apple cider reduction, and a blend of cinnamon and nutmeg spices, these moist cupcakes are topped with a smooth cream cheese frosting that perfectly complements the spiced cake base. A delightful treat for seasonal celebrations or anytime you crave a comforting autumn-inspired dessert.

Ingredients

Scale

Apple Cider and Apples

  • 2 cups apple cider
  • 2 tbsp unsalted butter
  • 2 cups diced apples (about 2 to 3 medium apples)
  • 1/4 cup packed light brown sugar
  • 1/2 tsp ground cinnamon
  • 2 tbsp apple cider reduction

Thickening Agent

  • 2 tsp cornstarch
  • 2 tsp water

Cake Batter

  • 1/2 cup melted unsalted brown butter
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 1 1/2 cups cake flour (or all-purpose flour)
  • 1 1/2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • 1/2 cup apple cider reduction

Frosting

  • 4 oz cream cheese, at room temperature

Instructions

  1. Make the Apple Cider Reduction: Begin by simmering 2 cups of apple cider until it reduces by half, resulting in a concentrated flavor. This step intensifies the apple cider essence for both the batter and topping.
  2. Prepare the Spiced Apples: In a skillet, melt 2 tbsp unsalted butter and sauté 2 cups diced apples with 1/4 cup light brown sugar and 1/2 tsp ground cinnamon until tender and caramelized. Add 2 tbsp of the apple cider reduction. Mix cornstarch and water to create a slurry and stir in to thicken. Remove from heat and let cool.
  3. Make the Cake Batter: Whisk together the melted unsalted brown butter, 1/2 cup light brown sugar, and 1/2 cup granulated sugar until combined. Add 2 large room-temperature eggs and 1 tbsp vanilla extract, mixing well. In a separate bowl, sift together 1 1/2 cups cake flour, 1 1/2 tsp baking powder, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/2 tsp kosher salt. Gradually add the dry ingredients into the wet mixture, folding gently. Finally, stir in 1/2 cup apple cider reduction for extra moisture and flavor.
  4. Assemble and Bake: Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners. Spoon a small amount of batter into each cup, add a teaspoon of the spiced apple mixture, then cover with more batter. Bake for 18-22 minutes, or until a toothpick inserted comes out clean. Allow cupcakes to cool completely on a wire rack before frosting.
  5. Prepare the Cream Cheese Frosting: Beat 4 oz cream cheese at room temperature until smooth and creamy. Optionally, add a tablespoon of powdered sugar and a splash of vanilla extract to taste for a sweeter topping.
  6. Frost the Cupcakes: Once the cupcakes have cooled completely, frost each with the cream cheese frosting using a piping bag or a spatula. Optionally garnish with a light sprinkle of cinnamon or small apple pieces for presentation.

Notes

  • Use room temperature eggs and cream cheese for best texture when mixing and frosting.
  • The apple cider reduction intensifies flavor and adds moisture; don’t skip this step.
  • Brown butter adds a deeper nutty flavor than regular butter; however, you can substitute if necessary.
  • You can substitute cake flour for all-purpose flour to create a lighter cupcake texture.
  • For a sweeter frosting, add powdered sugar to the cream cheese before frosting.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Cinnamon Apple Cider Cupcakes, fall cupcakes, spiced cupcakes, apple desserts, cream cheese frosting, autumn recipes

Find it online: https://spatulaqueen.com/cinnamon-apple-cider-cupcakes-alrightwithme-recipe/