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Maple Apple Cider Cupcakes: 1 Perfect Fall Treat

Maple Apple Cider Cupcakes
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Enjoy the warm, comforting flavors of fall with these delightful Maple Apple Cider Cupcakes. Perfect for treating yourself, these cupcakes capture the essence of autumn in every bite.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup apple cider
  • ½ cup buttermilk
  • 1 ½ cups powdered sugar
  • ¼ cup unsalted butter, softened
  • 2 tablespoons maple syrup
  • 1-2 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate bowl, whisk together the apple cider and buttermilk.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the apple cider mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  10. To make the frosting, beat the softened butter and powdered sugar in a bowl until smooth.
  11. Beat in the maple syrup. Add milk, one tablespoon at a time, until the frosting reaches your desired consistency.
  12. Frost the cooled cupcakes.

Notes

  • For an extra touch of fall flavor, you can add a pinch of ground ginger to the dry ingredients.
  • Ensure your ingredients are at room temperature for the best cupcake texture.
  • You can substitute half-and-half for the buttermilk if needed.

Nutrition

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