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fall cinnamon apple cider cupcakes - featured image

Fall Cinnamon Apple Cider Cupcakes

  • Author: Karina
  • Total Time: 60 minutes
  • Yield: 12 servings 1x

Description

Moist, spiced cupcakes made with reduced apple cider and diced Granny Smith apples, topped with a simple cinnamon glaze. This easy one-bowl recipe captures the essence of autumn.

Ingredients

Scale
  • 2 cups unsweetened apple cider
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 medium Granny Smith apple, diced
  • 1 teaspoon ground cinnamon
  • 1 cup confectioners’ sugar, sifted
  • 2–3 tablespoons milk
  • 1/2 teaspoon ground cinnamon (for glaze)
  • 1/4 teaspoon vanilla extract (for glaze)

Instructions

  1. Pour 2 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until reduced to about 1/2 cup (15-20 minutes). Let cool completely.
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon.
  4. In a separate large bowl, beat softened butter and granulated sugar on medium speed for 2-3 minutes until pale and fluffy.
  5. Add eggs one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract.
  6. Add the cooled reduced apple cider and buttermilk to the butter mixture. Mix on low until combined.
  7. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
  8. Gently fold in diced apples with a spatula.
  9. Divide batter evenly among liners, filling each 2/3 full.
  10. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Tops should be golden brown.
  11. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  12. Whisk together confectioners’ sugar, milk, 1/2 teaspoon cinnamon, and 1/4 teaspoon vanilla to make glaze. Drizzle over cooled cupcakes.

Notes

Reduce apple cider to concentrate flavor. Use room temperature ingredients for best emulsion. Do not overmix batter. Apples should be diced small (1/4 inch) to prevent sinking. Store in airtight container at room temp for 2 days or fridge for 5 days. Freeze unglazed cupcakes for up to 3 months.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 220
  • Sugar: 22
  • Sodium: 180
  • Fat: 7
  • Saturated Fat: 4
  • Carbohydrates: 38
  • Fiber: 1
  • Protein: 3

Keywords: apple cider cupcakes, fall baking, cinnamon cupcakes, autumn recipe, easy cupcakes, one bowl baking

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Find it online: https://plateori.com/fall-cinnamon-apple-cider-cupcakes-easy-autumn-recipe/