Description
Moist, spiced cupcakes made with a concentrated apple cider reduction and topped with a rich, caramel-like brown sugar buttercream frosting.
Ingredients
Scale
- 2 cups unfiltered apple cider
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, softened (for frosting)
- 1 cup packed light brown sugar
- 2 tbsp heavy cream
- 1/4 tsp salt (for frosting)
Instructions
- Simmer 2 cups of apple cider in a saucepan over medium heat until it reduces to about 2/3 cup.
- Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
- Cream the softened butter and granulated sugar together until pale and fluffy.
- Beat in eggs one at a time, then stir in the cooled cider reduction and vanilla extract.
- Whisk together flour, baking powder, cinnamon, and salt in a separate bowl.
- Gradually mix the dry ingredients into the wet batter on low speed until just combined.
- Divide batter evenly among liners and bake for 18-22 minutes until a toothpick comes out clean.
- Cool cupcakes completely on a wire rack.
- Whip together the frosting butter, brown sugar, heavy cream, and salt until smooth and stiff.
- Pipe the brown sugar buttercream onto the cooled cupcakes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American