Cinnamon Apple Cider Cupcakes bring warmth and sweetness to any occasion. They are perfect for gatherings or just a cozy treat at home. The soft texture and rich flavors make them simply irresistible. The scent of cinnamon and apples fills your kitchen as they bake, creating a welcoming atmosphere.
Why You Will Love These Cinnamon Apple Cider Cupcakes
These cupcakes are a delightful mix of sweet and spicy flavors. They are easy to make, even for beginners. With simple ingredients, you can bake a batch in no time. Each bite is comforting and reminds you of crisp fall days. Whether for a party or a quiet night in, these treats brighten up your table.
How to Make Cinnamon Apple Cider Cupcakes
Making these cupcakes is a straightforward process. You’ll simmer apple cider to intensify its flavor, and then mix all the ingredients together. The best part is folding in fresh apples for added texture and taste. You’ll have soft, sweet cupcakes ready to enjoy!
What You Need
- 1 cup apple cider
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup peeled and finely chopped apple (such as Granny Smith)
Step-by-Step
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a small saucepan, bring the apple cider to a simmer over medium heat until it reduces to about 1/2 cup, around 10-15 minutes. Let it cool completely.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In another bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the reduced apple cider. Mix until just combined.
- Gently fold in the chopped apple.
- Divide the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean from the center.
- Allow the cupcakes to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely. Frost once cool if desired.
How to Serve Cinnamon Apple Cider Cupcakes
These cupcakes are delightful on their own but can be topped with a creamy frosting for extra sweetness. For a special touch, add a sprinkle of cinnamon or some chopped nuts. Serve them at family gatherings, or enjoy them with a warm cup of tea. They make a lovely treat for any fall celebration.
How to Store Cinnamon Apple Cider Cupcakes
To keep your leftovers fresh, store the cupcakes in an airtight container at room temperature. They will stay good for up to 3 days. If you want to keep them longer, freeze the un-frosted cupcakes for up to three months. When ready to enjoy, thaw them overnight in the fridge and frost as desired.
Recipe Tips
- Use fresh apple cider for the best flavor.
- Make sure the butter is softened for easy mixing.
- Don’t overmix the batter; mix just until combined for a light texture.
- Add nuts or raisins for extra flavor and crunch if desired.
- If you prefer a healthier version, consider using whole wheat flour.
Variations & Swaps
- For a gluten-free option, use a 1:1 gluten-free flour blend.
- Swap out the Granny Smith apples for any variety you enjoy.
- Add a pinch of cloves for extra warmth and spice in the cupcakes.
- Try using spiced apple cider for an even more flavorful twist.
- Replace the frosting with a simple glaze for a lighter touch.
FAQs
Can I make these cupcakes ahead of time?
Absolutely! You can bake them a day in advance and store them covered.
Can I freeze the cupcakes?
Yes, freeze the un-frosted cupcakes. Thaw them in the fridge before serving.
What kind of frosting goes well with these cupcakes?
Cinnamon cream cheese frosting is a popular choice, but vanilla or caramel also works well.
Can I use different fruits in this recipe?
Sure! Pears or even finely chopped peaches can be a tasty substitute.
What can I do if my cupcakes are dry?
Overbaking can lead to dryness. Stick to the baking time and check for doneness earlier if needed.
Cinnamon Apple Cider Cupcakes
Ingredients
Wet Ingredients
- 1 cup apple cider Use fresh apple cider for the best flavor.
- 1/2 cup unsalted butter, softened Make sure the butter is softened for easy mixing.
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour For a gluten-free option, use a 1:1 gluten-free flour blend.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Add-ins
- 1/2 cup peeled and finely chopped apple (such as Granny Smith) Swap out the Granny Smith apples for any variety you enjoy.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a small saucepan, bring the apple cider to a simmer over medium heat until it reduces to about 1/2 cup, around 10-15 minutes. Let it cool completely.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In another bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the reduced apple cider. Mix until just combined.
- Gently fold in the chopped apple.
- Divide the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean from the center.
- Allow the cupcakes to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely. Frost once cool if desired.
