Apple Cider Cupcakes

As the crispness of autumn settles in, the air becomes imbued with the warm, inviting scent of apple cider—a seasonal staple that evokes memories of harvest festivals, family gatherings, and cozy evenings by the fire. Apple cider transcends its role as a mere beverage; it has woven itself into the fabric of fall cooking and baking, inspiring a myriad of recipes that celebrate its rich and spicy flavors. One such delightful creation is the Spiced Apple Cider Cupcake, which offers a charming twist on traditional cupcake flavors.

Embrace the flavors of fall with Spiced Apple Cider Cupcakes that bring warmth and joy to your kitchen. Infused with the rich essence of apple cider and a delightful blend of spices like cinnamon, nutmeg, and cloves, these cupcakes are the perfect treat for any autumn gathering. Whether enjoyed with friends or as a cozy dessert at home, they promise to be a favorite. Dive into the seasonal baking experience and create a batch that captures the spirit of the harvest season.

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Ingredients

1 cup apple cider

1/2 cup unsalted butter, softened to room temperature

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup buttermilk

Instructions

Preheat the Oven: Set your oven to 350°F (175°C) and prepare a muffin tin by lining it with cupcake liners.

Reduce the Apple Cider: In a small saucepan, pour the apple cider and bring it to a simmer over medium heat. Allow it to cook down for about 10-15 minutes, stirring occasionally, until it thickens slightly. Once reduced, let it cool to room temperature.

Cream the Butters and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar. Beat on medium speed until the mixture is light, fluffy, and well combined, usually about 2-3 minutes.

Incorporate Eggs and Vanilla: Add the eggs to the butter-sugar mixture one at a time. Mix well after each addition until fully incorporated. Then, add the vanilla extract and mix until combined.

Combine Dry Ingredients: In a separate mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves until thoroughly mixed.

Combine Wet and Dry Ingredients: Gradually add the dry mixture to the creamed mixture. Alternate adding the cooled apple cider reduction and buttermilk, stirring gently after each addition. Mix until just combined, taking care not to overmix the batter.

Fill the Cupcake Liners: Distribute the batter evenly into the prepared cupcake liners, filling each one about 2/3 full to allow room for rising.

Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a cupcake; it should come out clean.

Cool the Cupcakes: Once baked, remove the muffin tin from the oven. Allow the cupcakes to cool in the tin for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely.

Frost and Serve: Once the cupcakes are completely cool, generously frost them with your favorite vanilla cream cheese frosting for an indulgent touch.

Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 12 servings

- Presentation Tips: For a festive touch, sprinkle a little extra ground cinnamon or finely chopped walnuts on top of the frosting before serving. Place the cupcakes on a decorative platter for an appealing display!