Apple Cider Cupcakes Recipe

Here are the ingredients that you need to gather to make these fall inspired cupcakes:

Apple Cider Cupcakes

• 3/4 cup unsalted butter, room temperature (170 grams)
• 1 cup light brown sugar (200 grams)
• 1/3 cup egg whites from a carton or 3 large egg whites, room temperature (90 grams)
• 1 2/3 cup all-purpose flour (215 grams)
• 1 1/2 tsp baking powder (6 grams)
• 1/2 tsp salt (3 grams)
• 1 tsp cinnamon
• 1/2 cup sour cream, room temperature (120 grams)
• 1/2 cup apple cider, room temperature (120 grams)
• 1 tsp vanilla extract (4 grams)

Spiced Buttercream Frosting

• 1/2 cup unsalted butter, room temperature (113 grams)
• 1 tsp vanilla extract or vanilla bean paste (4 grams)
• 2 tsp ground cinnamon (5 grams)
• 1/4 tsp ground nutmeg (>1 gram)
• 1/4 tsp ground ginger – optional (>1 gram)
• 1/4 tsp salt (2 grams)
• 1 1/2 cups powdered sugar (185 grams)
• 1 Tbsp apple cider (15 grams)

Optional Apple Filling

• 2 Tbsp unsalted butter (30 grams)
• 2 cups of diced and peel apples – about 3 medium apples (236 grams)
• 1/4 cup granulated sugar (50 grams)
• 1 Tbsp fresh lemon juice (15 grams)
• 1 tsp ground cinnamon (4 grams)
• 1/4 tsp ground nutmeg (>1 gram)
• 1/4 tsp ground ginger – optional (>1 gram)
• 1/4 tsp salt (1 gram)
• 1/4 cup apple cider or water (70 grams)

Here are the instructions that you need to follow to complete this recipe:

Apple Cider Cupcakes

1. Begin by preheating oven to 350°F (175°C) and place cupcake liners in baking pans.
2. Cream together 3/4 cup unsalted butter and 1 cup brown sugar on a high speed with a whisk attachment until the mixture becomes lighter in color.
3. Mix in 1/3 cup pasteurized egg whites or 3 large egg whites on a medium speed.
4. Sift 1 2/3 cups all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp salt, and 1 tsp cinnamon into the butter egg mixture and mix on a low speed until just combined.
5. Mix in 1/2 cup sour cream, 1/2 cup apple cider and 1 tsp vanilla extract on a low speed.
6. Fill the cupcake liners about 2/3 way full. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow the cupcakes to cool for 10 minutes before moving them to a cooling rack to finish cooling.

Apple Spiced Buttercream Frosting

1. Beat 1/2 cup of room-temperature butter on a medium high speed for 1-2 minutes with a whisk attachment until it becomes lighter in color and smooth.
2. Mix in 1 tsp vanilla extract, 2 tsp cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger and 1/4 tsp salt on a low speed.
3. Slowly add in 1 1/2 cups of powdered sugar, 1/2 cup at a time. Half way through add 1 Tbsp of apple cider to make the frosting easier to mix.
4. Mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.
5. If the frosting is too thick, add in additional apple cider (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).

6. Apple Filling

   1. Melt 2 Tbsp unsalted butter in a large pan over medium heat.
   2. Add 2 cups diced apples, 1/4 cup granulated sugar, 1 Tbsp lemon juice, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp salt, and 1/4 cup of apple cider and stir to combine.
   3. Cook for 10-15 minutes and stir frequently until the apples have softened and the mixture has thickened.
   4. Remove from heat and let the filling cool. Set aside.

   Decorating These Apple Cider Cupcakes

   1. Use a small knife or 1 inch circle cutter to remove the center from each cooled cupcake.
   2. Fill each cupcake with a generous spoonful of apple filling.
   3. Pipe a mound of spiced buttercream frosting on top of each cupcake using a large round piping tip. Chill the cupcakes in the fridge for 10 minutes or the freezer for 5 minutes to help the frosting firm up.
   4. Add an apple chip or apple pie filling on top of the frosting as a garnish and enjoy!