Apple Cider Cupcakes -

As the crisp air of autumn settles in, the world transforms into a vibrant tapestry of reds, oranges, and yellows. This season brings with it an array of warm, comforting flavors that evoke nostalgia and celebration. One delightful way to embrace the essence of fall is through baking, and what better treat to indulge in than Cinnamon Orchard Apple Cider Cupcakes? These scrumptious cupcakes embody the spirit of the season, combining the rich, tangy notes of apple cider with the warm spices of cinnamon and nutmeg, making them an irresistible choice for gatherings, cozy evenings, or simply a sweet escape from the everyday.

Apple Cider Cupcakes

Get ready to celebrate the flavors of autumn with these delectable Cinnamon Orchard Apple Cider Cupcakes! Infused with tangy apple cider and warm spices like cinnamon and nutmeg, these cupcakes are the perfect treat for cozy gatherings or quiet evenings at home. Not only do they capture the essence of fall, but they also invite you to create sweet memories with loved ones. Discover the joy of baking and enjoy a delicious taste of the season with each bite!

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Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup unsalted butter, softened to room temperature

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup apple cider (preferably fresh)

1 cup peeled and chopped apples (Granny Smith or Honeycrisp recommended)

Optional: ½ cup chopped walnuts or pecans for added texture

For the frosting:

½ cup unsalted butter, softened

2 cups powdered sugar

2 tablespoons apple cider

½ teaspoon ground cinnamon

Instructions

Preheat the Oven: Set your oven to 350°F (175°C) and line a standard cupcake pan with paper liners to prevent sticking.

Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined. Set this mixture aside.

Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy. This should take about 3 to 4 minutes.

Incorporate Eggs and Vanilla: Add the eggs to the butter-sugar mixture, one at a time, mixing well after each addition. Then, blend in the vanilla extract until the mixture is smooth.

Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the apple cider. Start and finish with the dry ingredients. Mix just until combined; be careful not to overmix the batter.

Fold in Apples and Nuts: Gently fold in the chopped apples and walnuts or pecans (if using) with a spatula, ensuring they are evenly distributed throughout the batter.

Fill the Cupcake Liners: Spoon the batter into each cupcake liner, filling them about ⅔ full to allow room for rising.

Bake: Place the cupcake pan in the preheated oven and bake for 18-20 minutes. The cupcakes are done when a toothpick inserted in the center comes out clean.

Cool: Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Prepare the Frosting: In a medium mixing bowl, beat the softened butter until it is light and creamy. Gradually add in the powdered sugar, mixing well until combined. Next, mix in the apple cider and ground cinnamon until the frosting is smooth and fluffy.

Frost the Cupcakes: After the cupcakes are completely cooled, use a piping bag or a spatula to frost each cupcake generously with the apple cider frosting.

Serve and Enjoy: For an added touch, garnish each cupcake with a light sprinkle of cinnamon or a thin slice of apple. Serve at room temperature and enjoy the autumnal flavors of your delicious apple cider cupcakes!

Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 cupcakes