Apple Cider Cupcakes with Caramel Frosting
These Apple Cider Cupcakes with Caramel Frosting are tender, moist, and bursting with warm fall flavors – a cozy treat perfect for any occasion!
Servings: 12 servings
Ingredients
Cupcakes
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsweetened apple cider
- 1/2 cup vegetable oil (or another neutral oil)
- 2 large eggs
- 1 teaspoon vanilla extract
Caramel Frosting
- 1 cup caramel sauce
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
- In a separate large bowl, whisk together the unsweetened apple cider, vegetable oil, eggs, and vanilla extract until smooth.
- Slowly add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Transfer cupcakes to a cooling rack to cool completely.
Caramel Frosting
- Using an electric mixer, beat the softened unsalted butter until creamy. Gradually add the powdered sugar on low speed, then increase to medium until smooth and fluffy.
- Slowly beat in the caramel sauce until fully incorporated. Adjust consistency by adding a teaspoon of milk if too thick or more powdered sugar if too thin.
- Once cupcakes are completely cool, frost generously with caramel frosting using a piping bag or butter knife. Optionally, drizzle extra caramel sauce or sprinkle cinnamon on top. Serve immediately or store as needed.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Muffin Tin
- Cupcake liners
- Electric mixer or hand mixer
- Cooling rack
- Piping bag or butter knife
Notes
- Allow cupcakes to cool completely before frosting to prevent melting and sliding of caramel frosting.
- For vegan version, substitute eggs with flax eggs and use dairy-free butter and caramel sauce.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days, bringing back to room temperature before serving.