Apple Cider Cupcakes with Maple Frosting
Soft, spiced apple cider cupcakes are the most incredible base for a creamy maple syrup buttercream frosting and it all wraps up into one fall-worthy cupcake!
Servings 12 cupcakes
Ingredients
Apple Cider Cupcakes
- 3/4 cup apple cider
- 1/2 cup butter, melted
- 1/2 cup coconut sugar (or brown sugar)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1-1/2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Maple Frosting
- 1/2 cup butter, softened
- 1-1/2 cups powdered sugar
- 3 tablespoons maple syrup
- 1/4 teaspoon ground cinnamon
- 1-2 tablespoons half and half cream
Instructions
Apple Cider Cupcakes
- Preheat oven to 350F. Line a 12-cup muffin tin with muffin liners and set aside.
- Place apple cider in a small saucepot over medium-high heat. Bring apple cider to a boil, then reduce heat to medium and let simmer 10-15 minutes until slightly reduced. Remove from heat and cool.
- In a large bowl, whisk melted butter, sugars, eggs, vanilla, and cooled cider until smooth. In a separate medium bowl, whisk flour, baking soda, spices, and salt until combined. Gradually fold flour mixture into liquid until batter is just combined.
- Fill prepared muffin cups 3/4 full of batter and smooth tops. Bake cupcakes at 350F 20-25 minutes or until top springs back when lightly touched. Cool cupcakes completely on a wire cooling rack.
Maple Frosting
- Place softened butter and powdered sugar in the bowl of a large stand mixer fitted with a paddle attachment. (or use a handheld mixture and a large bowl) Beat on medium speed 2-3 minutes or until completely creamy. Beat in maple syrup, cinnamon, and just enough half and half to achieve a creamy, pipeable frosting consistency.
- Frost cooled cupcakes with maple frosting and store in refrigerator until ready to serve. Enjoy!