It’s fall, right? I thought I’d give the pumpkin a break for a bit and try the other fall favorite, apple cider.
This recipe comes from Coconut & Lime – and really, there’s not much to add! Made as directed, the cupcakes came out feeling a little heavy, but they lightened up as they cooled off. Perfect crispy crust edges, soft interiors, with the flavor of apple cider permeating throughout.
I was less thrilled with the frosting – it just felt grainy to me, and too sweet, although Jeff loved it. The caramel flavoring did complement the apple cider cupcakes perfectly, though. [update: by the next day, the frosting had mellowed out and wasn’t grainy any more, but the flavor was still all there.]
Apple Cider Cupcakes with Caramel Frosting
(via Coconut & Lime)
Ingredients:
2 eggs, at room temperature
1 2/3 cup flour
1 cup pasturized apple cider
2/3 cup sugar
1/2 cup butter, at room temperature
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
Directions:
Preheat oven to 350. Grease or line 12 cupcake wells (I used a silicon baking pan, with a mist of pancoat). In large bowl, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, cinnamon and salt. Add 1/3 of the flour mixture to the butter/sugar mixture, then 1/2 of the cider, and repeat, ending with the last of the flour and mixing only until incorporated. Pour into prepared cupcake pan, filling each cup 3/4 way full. Bake 20 minutes or until a toothpick inserted in the center of the center cupcake comes out clean.
Cool thoroughly, then frost.
Caramel Frosting
Ingredients:
1 cup confectioners’ sugar, sifted
1/2 cup packed brown sugar
2 tablespoons butter
3 tablespoons milk
1/2 teaspoon vanilla extract
Directions:
In a medium saucepan, melt the butter then add the milk and brown sugar. Bring to a boil and continue to boil for 1 minute. Remove from heat, and whisk in 1/2 cup confectioners’ sugar, sifting it into the pan to avoid lumps. Cool slightly, then very vigorously* whisk in the remaining 1/2 cup confectioners’ sugar (or less – I used the entire cup and I felt that the frosting was too thick). Frost cupcakes while the frosting is still slightly warm.
*if you have problems doing this by hand, use an electric mixer, it is very important to whisk very quickly or it will not be smooth.
November 10, 2008 at 1:00 pm
If you make these again and want to try a frosting that isn’t too grainy but is absolutely to die for, I have a recipe for a caramel cream cheese frosting. I posted it here: http://www.raincitykitchen.com/2008/10/bacon-chocolate-cake.html
November 20, 2008 at 9:43 am
Wow, thanks for the frosting recipe, I was searching for a good caramel frosting. Mmmm!
It was pretty good for my cupcakes, I did find it a little difficult as it went from quite runny to really stiff very quickly, but I found 30s in the microwave solved that problem.
April 17, 2010 at 7:06 am
Great recipe, only made the caramel frosting for some chocolate muffins, couldn’t help to notice that in the recipe it had in the ingredients “1/2 teaspoon vanilla extract” but then it didn’t use it in the actual recipe.
August 25, 2011 at 12:01 pm
[…] to the point, a simple Google search brought up this awesome recipe for Apple Cider Cupcakes that I’m dying to try. I put it before the Peppermint Patty Cupcakes on my to-bake list. […]
April 3, 2012 at 5:06 pm
I stumbled across this because of My Little Pony, believe it or not. All the talk about apples made me want to try apple cider cupcakes. x3
I’ll probably use our family’s cider cake recipe, but the frosting looks…
Mmmmmmmm. ❤
September 21, 2012 at 10:39 am
Hi ~ How many cupcakes does this recipe yield? thanx!
October 18, 2012 at 8:38 pm
I haven’t frosted the cupcakes yet, but I could eat just the cupcake without frosting. It’s delicious!
September 25, 2013 at 8:00 am
[…] Apple Cider Cupcakes with Caramel Frosting from SugarPunk […]