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- 1 cup apple cider - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - ½ cup milk - ½ cup granulated sugar (for topping) You may add chopped apples for more texture. A pinch of ginger can spice things up. For a sweeter touch, consider a drizzle of caramel sauce on top. You will need a cupcake pan and paper liners. A whisk helps mix ingredients well. Use a small saucepan to reduce the apple cider. An electric mixer speeds up creaming butter and sugar. Finally, a wire rack is essential for cooling the cupcakes. First, set your oven to 350°F (175°C). This step is key for even baking. While the oven heats, line a standard cupcake pan with paper liners. This keeps the cupcakes from sticking. Next, take 1 cup of apple cider and pour it into a small saucepan. Heat it over medium heat. Let it simmer for about 15-20 minutes. You want it to reduce to about ½ cup. This makes the flavor richer. After it reduces, let it cool for a bit. In a medium bowl, whisk together the dry ingredients. This includes 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and ½ teaspoon of salt. Mixing these well helps them combine evenly. In a large bowl, take ½ cup of softened unsalted butter and 1 cup of packed brown sugar. Cream these together using a mixer. Keep mixing for about 3-4 minutes. You want the mixture to be light and fluffy. This adds air and texture to your cupcakes. Now, add 2 large eggs to the butter and sugar mix. Beat in each egg one at a time. Then, add 1 teaspoon of vanilla extract. Mix until everything is well combined. Next, gradually add the dry ingredient mix. Alternate this with the cooled apple cider and ½ cup of milk. Start and end with the flour mix. Mix until just combined; don’t overmix. Take your batter and divide it among the cupcake liners. Fill each one about 2/3 full. This gives the cupcakes room to rise. Place the pan in the preheated oven. Bake for 18-20 minutes. Check if they are done by inserting a toothpick into the center. It should come out clean. Once baked, remove the cupcakes from the oven. Let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. While they cool, place ½ cup of granulated sugar in a shallow dish. Once the cupcakes are cool, roll the tops in the sugar to coat. This gives them a sweet finish. To get tall cupcakes, it is key to fill the liners just right. Fill each liner about two-thirds full. This gives the batter room to rise. Also, use room temperature ingredients. They mix better and help the cupcakes rise higher. Avoid opening the oven while baking. This can cause them to sink. Moist cupcakes come from the right balance of wet and dry ingredients. Reducing apple cider adds a rich flavor. Be sure to let it cool before mixing. Creaming the butter and sugar well adds air. This makes the cupcakes light and fluffy. Don’t overmix the batter; mix just until combined. This keeps the cupcakes tender and moist. These cupcakes are great on their own. For a fun twist, serve with a scoop of vanilla ice cream. You can also top them with whipped cream. Garnish with thin apple slices or a dash of cinnamon. Display them on a pretty platter for a nice touch. Enjoy these cupcakes at fall gatherings or warm family dinners. {{image_2}} You can make your Apple Cider Donut Cupcakes even more special. Try adding chopped nuts or dried fruit for a delightful crunch. Walnuts or pecans work great. You can also mix in chocolate chips for a sweet twist. If you love spices, add a pinch of ginger or allspice to the batter. These little changes can take your cupcakes to the next level. If you want to make these cupcakes gluten-free, use a 1:1 gluten-free flour blend. Many brands offer great options that work well in baking. Just make sure to check that the blend contains xanthan gum, which helps with texture. This way, you can enjoy the same yummy taste without the gluten. To make these cupcakes vegan, swap the eggs for flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. Replace the milk with almond milk or any plant-based milk you like. Use coconut oil instead of butter to keep it dairy-free. These swaps ensure you get delicious cupcakes that everyone can enjoy. To keep your apple cider donut cupcakes fresh, store them in an airtight container. This helps maintain their moisture and flavor. Place the container at room temperature for up to three days. If you live in a warm climate, you might want to refrigerate them to prevent spoilage. Just remember to let them come back to room temperature before serving. You can freeze these cupcakes for longer storage. First, let them cool completely. Then, wrap each cupcake in plastic wrap. Place them in a freezer-safe bag or container. They can stay in the freezer for up to three months. When you want to enjoy them, just take them out and let them thaw at room temperature for a few hours. These cupcakes are best when eaten fresh but will last for several days if stored properly. If kept in an airtight container at room temperature, they stay good for about three days. In the fridge, they can last a week. Always check for any signs of spoilage before enjoying them. To reduce apple cider, pour it into a small saucepan. Heat it on medium for about 15-20 minutes. Stir it often to prevent burning. You want it to reduce to about half a cup. This process thickens the cider and boosts its flavor. Yes, you can use different types of flour. All-purpose flour works best for this recipe. If you want a gluten-free option, try a gluten-free blend. Make sure it has xanthan gum for best results. Other flours can change the texture, so keep that in mind. You can make these cupcakes a day ahead. Bake them, let them cool, and store them in an airtight container. For longer storage, freeze them after cooling. Just thaw before serving. This way, they stay fresh and tasty. If your cupcakes sink, they may have too much liquid or not enough flour. Check your measurements. It can also happen if you open the oven too early. Make sure to bake them until a toothpick comes out clean. Absolutely! Store-bought apple cider works well for this recipe. Look for a cider that is not too sweet. This will help balance the flavors in your cupcakes. Using fresh cider can add a nice touch, but store-bought is perfectly fine. This guide covered every step to make delicious cupcakes. We explored the main and optional ingredients, tools, and detailed instructions. I shared tips for better results and fun variations. Remember, you can customize these cupcakes to fit your needs. With proper storage, they can last and stay tasty. Try out these methods and enjoy baking!

Apple Cider Donut Cupcakes

Indulge in the delightful taste of Apple Cider Donut Cupcakes that perfectly blend the flavors of fall! With simple ingredients and easy steps, these moist cupcakes topped with a sugary coating are sure to impress. Perfect for gatherings or a cozy treat at home, they bring a sweet twist to traditional apple cider. Click through to explore the full recipe and enjoy the deliciousness of these festive cupcakes!
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Ingredients
  

1 cup apple cider

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon salt

½ cup unsalted butter, softened

1 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

½ cup milk

½ cup granulated sugar (for topping)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a standard cupcake pan with paper liners.

    Reduce the Cider: In a small saucepan, simmer the apple cider over medium heat until it reduces to about ½ cup, approximately 15-20 minutes. Allow it to cool slightly.

      Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

        Cream Butter and Sugar: In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 3-4 minutes.

          Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until combined.

            Incorporate Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the cooled apple cider and milk. Start and end with the flour mixture. Mix until just combined; don't overmix.

              Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

                Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

                    Sugar Coating: While the cupcakes are cooling, place the granulated sugar in a shallow dish. Once the cupcakes are cool, roll the tops in the sugar to coat.

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

                        - Presentation Tips: Arrange the cupcakes on a serving platter, and consider garnishing with thin apple slices or a sprinkle of cinnamon for a festive touch. Enjoy your deliciously unique Apple Cider Donut Cupcakes!