Apple Cider Cupcakes with Caramel Frosting

Apple Cider Cupcakes with Caramel Frosting

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)

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

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.

Apple Cider Cupcakes waiting for frosting

Apple Cider Cupcakes waiting for frosting

Caramel Frosting

1 cup confectioners’ sugar, sifted
1/2 cup packed brown sugar
2 tablespoons butter
3 tablespoons milk
1/2 teaspoon vanilla extract


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.