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Apple Cider Caramel Cupcakes

These Apple Cider Caramel Cupcakes are a cozy fall treat with warm spices, tangy apple cider, and gooey caramel pockets in every soft, moist bite.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Apple Cider, Caramel, Cupcakes, Easy, Fall, Spiced
Servings: 12 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1/2 cup apple cider
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup caramel sauce
  • 1/2 teaspoon vanilla extract

Instructions

Step 1: Prep and Preheat

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This ensures your cupcakes bake evenly and are easy to remove once done.

Step 2: Mix Dry Ingredients

  • In a medium bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon ground cinnamon. Set this mixture aside.

Step 3: Cream Butter and Sugar

  • In a large bowl, use an electric mixer to cream 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 3-4 minutes. This step is crucial for a tender crumb.

Step 4: Add Eggs and Vanilla

  • Beat in 2 large eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in 1/2 teaspoon vanilla extract for depth of flavor.

Step 5: Combine Wet and Dry Ingredients

  • Alternately add the dry ingredient mixture and 1/2 cup apple cider to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.

Step 6: Fill Cupcake Liners and Add Caramel

  • Fill each cupcake liner about halfway with batter. Then add a teaspoon of caramel sauce in the center of each, pressing it slightly into the batter. Top with more batter to fill about 2/3 of each liner.

Step 7: Bake to Perfection

  • Bake for 18-22 minutes, or until a toothpick inserted into the cake (not the caramel) comes out clean. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a cooling rack.

Step 8: Top with Extra Caramel

  • Once completely cooled, drizzle additional caramel sauce on top of each cupcake for an irresistible finishing touch.

Equipment

  • Mixing Bowls
  • Electric mixer or hand whisk
  • Measuring cups and spoons
  • Muffin Tin
  • Cupcake liners
  • Cooling rack
  • Spoon or Piping Bag

Notes

  • For a nutty crunch, add toasted pecans or walnuts in the fall.
  • Try swirling in ginger or nutmeg for a warm winter flavor twist.
  • These cupcakes freeze well; store in an airtight container for up to 3 months.