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Moist spiced cupcakes made with reduced apple cider and topped with rich brown sugar cinnamon buttercream.
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Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup apple cider
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground allspice
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 0.5 cup buttermilk
  • 0.25 cup reduced apple cider
  • 1 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar
  • 0.25 cup brown sugar, packed
  • 1 tsp ground cinnamon (for frosting)
  • 0.25 tsp salt (for frosting)
  • 2 tbsp heavy cream or milk
  • 1 tsp vanilla extract (for frosting)

Equipment

  • saucepan
  • mixing bowls
  • Electric mixer
  • muffin tin

Method
 

  1. Simmer apple cider over medium heat until reduced to about 1/4 cup. Cool completely.
  2. Preheat oven to 350°F and line a muffin tin with cupcake liners.
  3. Whisk together flour, baking powder, baking soda, spices, and salt.
  4. Cream butter and sugar until light. Beat in egg and vanilla.
  5. Alternate adding dry ingredients and buttermilk. Stir in reduced apple cider.
  6. Divide batter into liners and bake 18–20 minutes. Cool completely.
  7. Beat frosting ingredients until light and fluffy. Frost cooled cupcakes.

Nutrition

Calories: 320kcalCarbohydrates: 42gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 180mgPotassium: 90mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Reduce the apple cider fully for the best apple flavor. Let cupcakes cool completely before frosting.

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