Description

These Apple Cider Cupcakes with Cream Cheese Frosting promise to be a huge hit at any fall party or family gathering. Make them extra-special with a sweet drizzle of caramel topping.

Delicious any time of year, this easy cupcake recipe is crowd-pleasing and easy to make!

Ingredients

Main Cupcake Ingredients:

1 and 1/2 cups all purpose flour

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup unsalted butter, melted

2/3 cup light brown sugar

2 large eggs

1/3 cup apple cider

2 teaspoons vanilla extract

Apple Topping:

2 honeycrisp apples, diced

2 Tablespoons brown sugar

1 Tablespoon lemon juice

2 Tablespoons unsalted butter

Frosting:

1/4 cup unsalted butter, softened at room temperature

4 ounces cream cheese, full-at at room temperature

1/2 teaspoon vanilla extract

1/8 teaspoon salt

1 and 1/2 cups powdered sugar (see notes)

1 teaspoon ground cinnamon

Optional:

caramel topping to drizzle on top of frosted cupcakes

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Instructions

Preheat oven to 350°F. Add cupcake liners to cupcake pan and set aside.
In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.
In a separate large bowl, combine 1/2 cup melted butter, 2/3 cup light brown sugar, eggs, apple cider and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, stirring until fully combined. Mixture will be somewhat thick.
Scoop 2 Tablespoons of batter into each cupcake liner and set aside.
In a small saucepan, combine diced apples, brown sugar, lemon juice and unsalted butter. Cook over medium heat for 3 minutes until the butter has melted and apples have softened slightly.
Scoop 1 Tablespoon of apple mixture onto each cupcake.
Bake in 350°F oven for 20 minutes, or until toothpick inserted into the center of the cupcakes comes out clean.
Make the frosting: Using a stand mixer fitted with paddle attachment, mix the cream cheese and room temperature butter on medium speed for 2 minutes.
Reduce speed to low and gradually add the powdered sugar until fully combined, pausing to scrape down the bowl and taste the frosting. Add additional powdered sugar for a sweet frosting, if desired. *
Add in the cinnamon, vanilla and salt and mix for one more minute.
Transfer frosting to a piping bag, fitted with a cupcake frosting tip.
When cupcakes are done, remove them from the oven and place on wire rack to cool.
Pipe frosting on top of cooled cupcakes.
Optional – drizzled with caramel topping before serving and enjoy!

Notes

*To ensure a smooth frosting, use a whisk to remove any clumbs in the powdered sugar before adding to cream cheese and butter mixture.

For a sweet frosting, you can add up to 2 cups of powdered sugar.

Storage – Store any leftover cupcakes in the refrigerator for up to five days.

Freezing – You can place cupcakes in an airtight container for up to three months. Thaw completely in refrigerator before serving.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Oven Baked
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 174
Sugar: 15.4 g
Sodium: 137.2 mg
Fat: 8.9 g
Saturated Fat: 5.3 g
Trans Fat: 0 g
Carbohydrates: 22.4 g
Fiber: 0.7 g
Protein: 1.8 g
Cholesterol: 38.1 mg