Apple Cider Cupcakes Maple Frosting

$- 1 ½ cups all-purpose flour - 1 tsp baking powder - ½ tsp baking soda - ½ tsp salt - 1 tsp ground cinnamon - ½ tsp ground nutmeg - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 tsp vanilla extract - 1 cup apple cider (not spiced) - ½ cup diced apples (preferably Granny Smith) - 1 cup unsalted butter, softened - 4 cups powdered sugar - 4 tbsp maple syrup - 2-3 tbsp milk (as needed for consistency) - Pinch of salt When I make these cupcakes, I love the mix of flavors. The apple cider gives them a sweet and tangy taste. The spices, like cinnamon and nutmeg, add warmth. Dicing Granny Smith apples adds a nice crunch. For the maple frosting, I use real maple syrup. It makes the frosting rich and sweet. Adjusting the milk helps to get the right texture. You want your frosting creamy, but not too runny. Using these fresh ingredients makes a big difference. They add bright flavors and great texture. You can feel good about making these tasty treats! - Preheat oven to 350°F (175°C). - Prepare muffin tin with cupcake liners. Start by setting your oven to 350°F. This helps the cupcakes bake evenly. Next, take a 12-cup muffin tin and line each cup with cupcake liners. This keeps the cupcakes moist and easy to remove. - Whisk together dry ingredients. - Cream butter and sugar; add eggs and vanilla. - Combine dry and wet ingredients with apple cider. In a medium bowl, whisk together 1 ½ cups of flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, and ½ teaspoon nutmeg. This mix gives your cupcakes great flavor. Now, in a large bowl, cream ½ cup of softened butter and 1 cup of sugar. Mix until it looks light and fluffy, which usually takes about 3-5 minutes. Then, add 2 eggs one at a time. Mix well after each egg. Stir in 1 teaspoon of vanilla extract. Next, slowly add the dry mix to the butter mixture. Alternate with 1 cup of apple cider. Start and finish with the dry mix. Mix until just combined. This keeps the batter light and fluffy. - Fold in diced apples. - Divide batter into liners and bake. - Cooling instructions for baked cupcakes. Gently fold in ½ cup of diced Granny Smith apples. These add a nice texture and flavor. Now, divide the batter evenly into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes. To check if they are done, insert a toothpick. If it comes out clean, they are ready. Let the cupcakes cool in the pan for 5 minutes, then move them to a wire rack. This helps them cool fully. - Beat butter until creamy. - Gradually add powdered sugar and maple syrup. - Adjusting consistency with milk. For the frosting, beat 1 cup of softened butter in a large bowl until creamy. Slowly add 4 cups of powdered sugar. Mix until it is well combined. Then, stir in 4 tablespoons of maple syrup and a pinch of salt. If the frosting is too thick, add 2-3 tablespoons of milk. This helps you get the right creamy texture. - Cool cupcakes completely before frosting. - Techniques for applying frosting. Wait until the cupcakes are completely cool before frosting them. This keeps the frosting from melting. Use a piping bag or a knife to frost each cupcake generously with the maple frosting. You can also drizzle extra maple syrup on top or sprinkle with chopped pecans for a lovely touch. Importance of ingredient temperature Using room temperature ingredients makes a big difference. Softened butter mixes better with sugar, creating a light batter. Eggs should also be at room temp. This helps them blend well into the mix. Avoiding overmixing batter Mix the batter just until combined. Overmixing can lead to dense cupcakes. You want them light and fluffy. Gently fold in the diced apples at the end. This keeps your cupcakes airy and soft. Achieving the right consistency For maple frosting, start by creaming the butter. Gradually add powdered sugar. Mix until it’s smooth. If it's too thick, add milk a little at a time. You want it creamy but not runny. Tips for piping and styling frosting Use a piping bag for a neat look. If you don’t have one, a knife works too. Swirl the frosting on top for a lovely finish. Experiment with different designs for fun! Optional toppings for decoration Get creative with toppings! Drizzle extra maple syrup on top. Chopped pecans add crunch and taste. A sprinkle of cinnamon can also enhance the flavor. Ideal occasions to serve these cupcakes These cupcakes are perfect for fall gatherings. They fit right in at birthday parties or family get-togethers. Serve them at Thanksgiving for a tasty twist on dessert. Everyone will love them! {{image_2}} For a fun twist, consider using cream cheese frosting. It adds a tangy flavor that pairs well with the sweet cider. To make it, blend 8 oz of cream cheese with ½ cup of butter. Add 4 cups of powdered sugar and 1 tsp of vanilla. Adjust for sweetness as needed. Whipped cream topping is another light option. Use heavy cream and beat it until soft peaks form. Sweeten with a bit of sugar and vanilla. This topping gives a fluffy finish and adds a nice touch to your cupcakes. You can add nuts or spices to your cupcakes for extra flavor. Chopped walnuts or pecans give a nice crunch. A pinch of ginger or cloves can also enhance the warm spice notes. Using different apple varieties can change the taste as well. Try using Honeycrisp for a sweeter cupcake or Fuji for a crisp bite. Each type of apple brings its own unique flavor to the mix. If you need gluten-free options, use a gluten-free flour blend. Make sure it measures just like all-purpose flour. This way, you can still enjoy the cupcakes without the gluten. For dairy-free substitutions, use vegan butter instead of regular butter. Applesauce can replace eggs if you want to make it vegan. Also, choose a dairy-free milk for the frosting to keep it creamy. To keep your apple cider cupcakes fresh, store them in an airtight container. Place a piece of wax paper between layers to avoid sticking. This method protects the frosting. You can also use a cake dome for easy access. Keep them at room temperature to maintain their fluffy texture. You can freeze un-frosted cupcakes for up to three months. Wrap each cupcake in plastic wrap and place them in a freezer bag. For frosted cupcakes, freeze them on a baking sheet first. Once frozen, wrap them in plastic wrap. To thaw, leave them at room temperature for about an hour. Enjoy them fresh! At room temperature, apple cider cupcakes last about three days. If you store them properly, they can stay fresh for up to a week. For longer freshness, keep them in the fridge. Just remember to let them warm up before serving. This way, they taste even better! Apple cider cupcakes can last for about 3 to 5 days when stored properly. Keep them in an airtight container at room temperature. If you want them to last longer, you can store them in the fridge. Just remember, the frosting may soften in the fridge. If you're not eating them right away, freeze them for up to three months. Just wrap each cupcake in plastic wrap and place them in a freezer bag. Yes, you can use spiced apple cider. It will add a warm flavor to your cupcakes. However, you might want to cut back on the spices in the recipe. This helps avoid an overpowering spice taste. If you enjoy a warmer flavor, spiced cider is a great choice. Just keep an eye on the overall spice balance in your cupcakes. You can make the batter a few hours ahead of time. Just store it in the fridge until you're ready to bake. This can be a great time-saver if you're prepping for a party. If you want to prepare it the night before, let it sit at room temperature for about 30 minutes before baking. This helps the batter rise better. Granny Smith apples work best in this recipe. They add a nice tartness that balances the sweetness of the cupcakes. Other good options include Honeycrisp or Fuji apples. These apples also add a great texture and flavor. Just make sure to chop them into small pieces for even baking. These apple cider cupcakes are easy to make and full of flavor. You learned the best ingredients, how to bake them, and tips for frosting. Plus, we covered storage and variations to keep things fun. In my view, these cupcakes bring joy to any occasion. Enjoy baking and sharing them with family and friends. Your kitchen will smell amazing, and everyone will love the taste!$

Apple Cider Cupcakes Maple Frosting

Indulge in the deliciousness of Apple Cider Cupcakes that are perfect for any fall gathering! These moist cupcakes are made with fresh apple cider and topped with creamy maple frosting, making them a seasonal treat you don’t want to miss. Follow our simple recipe and impress your friends and family! Click through for the full recipe and bake your way to a lovely autumn dessert. #AppleCiderCupcakes #FallBaking #DessertRecipes #CupcakeLove

Print Recipe Pin Recipe

Ingredients

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup apple cider (not spiced)

½ cup diced apples (preferably Granny Smith)

For the Maple Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

4 tbsp maple syrup

2-3 tbsp milk (as needed for consistency)

Pinch of salt

Instructions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a large bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3-5 minutes).

Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the apple cider. Begin and end with the dry ingredients. Mix until just combined.

Fold in the diced apples gently.

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the maple frosting, beat the softened butter in a large bowl until creamy. Gradually add powdered sugar, beating until well incorporated.

Stir in the maple syrup and a pinch of salt. Add milk as needed to achieve a creamy frosting consistency.

Once the cupcakes are completely cooled, generously frost each cupcake with the maple frosting using a piping bag or knife.

Optional: Drizzle with additional maple syrup or sprinkle with chopped pecans for extra flair.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 cupcakes