Apple Cider Cupcakes with Spiced Cider Cream Cheese Frosting
By Sur La Table
Apple Cider Cupcakes with Spiced Cider Cream Cheese Frosting
By Sur La Table
Yield/Serves:
Makes 24 cupcakes
Cupcakes:
1 1/4 cups unsweetened apple sauce
2 1/4 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
2 cups granulated sugar
8 ounces (2 sticks) unsalted butter, room temperature
1 1/2 teaspoons vanilla extract
4 large eggs
Frosting:
1 cup apple cider
8 ounces cream cheese, room temperature
2 cups confectioners’ sugar, plus more if needed
1/2 teaspoon kosher salt
Apple chips, for garnish
1 1/4 cups unsweetened apple sauce
2 1/4 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
2 cups granulated sugar
8 ounces (2 sticks) unsalted butter, room temperature
1 1/2 teaspoons vanilla extract
4 large eggs
Frosting:
1 cup apple cider
8 ounces cream cheese, room temperature
2 cups confectioners’ sugar, plus more if needed
1/2 teaspoon kosher salt
Apple chips, for garnish
Preheat oven to 350°F and position a rack in middle of oven. Line 2 muffin pans with cupcake liners.
1. To prepare batter: To a medium bowl, add flour, baking powder, spices and salt; whisk to blend.
2. To the bowl of a stand mixer fitted with paddle attachment, add sugar and butter. Mix on medium speed until well blended and fluffy, about 2 minutes. Add vanilla extract and mix to combine. Add eggs, one at a time, mixing and scraping down bowl thoroughly between each addition. Add 1/2 of flour mixture, blend on medium to combine. Add apple sauce, blend to combine. Add remaining flour mixture, blend until just combined. Portion batter into cupcake liners, filling 2/3 full.
3. To bake: Transfer muffin pans to preheated oven, bake until a cake tester comes out clean, about 20 minutes. Transfer cupcakes to cooling racks to cool completely.
4. To prepare frosting: To a medium saucepan set over medium-high heat, add apple cider and simmer until cider has reduced to 2 tablespoons. Prepare an ice bath. Set reduced cider over ice bath and stir until cool. To the bowl of a stand mixer fitted with a paddle attachment, add cream cheese and mix on medium until smooth and fluffy. Add powdered sugar, salt and reduced cider, mix until smooth.
5. To frost cupcakes: Using an offset spatula or a pastry bag fitted with a star tip, spread or pipe frosting onto each cupcake. Garnish with apple chips.
Recipe variations:
1. To prepare batter: To a medium bowl, add flour, baking powder, spices and salt; whisk to blend.
2. To the bowl of a stand mixer fitted with paddle attachment, add sugar and butter. Mix on medium speed until well blended and fluffy, about 2 minutes. Add vanilla extract and mix to combine. Add eggs, one at a time, mixing and scraping down bowl thoroughly between each addition. Add 1/2 of flour mixture, blend on medium to combine. Add apple sauce, blend to combine. Add remaining flour mixture, blend until just combined. Portion batter into cupcake liners, filling 2/3 full.
3. To bake: Transfer muffin pans to preheated oven, bake until a cake tester comes out clean, about 20 minutes. Transfer cupcakes to cooling racks to cool completely.
4. To prepare frosting: To a medium saucepan set over medium-high heat, add apple cider and simmer until cider has reduced to 2 tablespoons. Prepare an ice bath. Set reduced cider over ice bath and stir until cool. To the bowl of a stand mixer fitted with a paddle attachment, add cream cheese and mix on medium until smooth and fluffy. Add powdered sugar, salt and reduced cider, mix until smooth.
5. To frost cupcakes: Using an offset spatula or a pastry bag fitted with a star tip, spread or pipe frosting onto each cupcake. Garnish with apple chips.
Recipe variations:
- For a healthy crunch, add pecans or nuts to the cake batter.
- If you are short on time, omit the cider from the frosting and add 1 tablespoon of vanilla bean paste and 1 tablespoon of liquor, such as whiskey, rum, or amaretto.