Mini Apple Cider Cupcakes

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Hello fall! These Mini Apple Cider Cupcakes have all the flavors of fall wrapped up in a mini bite sized cupcake. Made with reduced cider for that intense apple flavor then dipped in cinnamon sugar and topped with a sweet creamy cinnamon buttercream. The perfect way to start the fall season.

I have to admit, I love the flavors of fall. The pumpkin everything and the flavors of those sweet crispy apples. Every year around early October my family goes apple picking. I have to say it’s one of my favorite things to do. A beautiful day spent with family and bonus, we get to take home some sweet delicious apples. It’s something I look forward to every year.

Now of course being in the moment, we would pick way more apples than we could actually eat, so I would have to figure out a way to incorporate them in some recipes. Of course when thinking of apples the first thing that comes to mind is Apple Pie and I must say that I have made my fare share. But after apple picking my kids would always ask for my Baked Apple Cider Donuts. I guess because the farm stand where we went apple picking was selling them. Now I love these donuts as much as the next person. I love their flavor and texture, but having made them several times, I wanted to change things up. Thats when These Mini Apple Cider Cupcakes came to mind. They have all the delicious flavors of that Apple Cider Donut rolled up into a mini cupcake and bonus, its topped with a sweet creamy cinnamon buttercream frosting.

Why You will Love These Cupcakes

  • Flavor: If you like Apple Cider Donuts, then you will love these cupcakes. They have all the same great flavors with a bonus buttercream topping.
  • Texture: The cupcake is super moist and tender while the cinnamon buttercream frosting is smooth and creamy.
  • Presentation: These cupcakes are adorable. A bite sized treat that is loaded with great flavor.

Ingredients Needed to Make These Cupcakes

  • Apple Cider: This will be cooked down to create a more intense flavor.
  • Flour: All purpose is perfect for this recipe.
  • Brown Sugar: For that added molasses flavor.
  • Baking Powder & Baking Soda: These are leavening agents which will give the cupcakes rise.
  • Cinnamon & Nutmeg: These spices will add warmth to the cupcakes.
  • Salt: A pinch of salt will enhance all the flavors in the cupcakes.
  • Oil: I like to use avocado oil for its neutral flavor and added health benefits.
  • Egg: This is the binder in the cupcakes. It will also add texture to you recipes.
  • Vanilla Extract: I always opt for Pure Vanilla Extract rather than Imatation vanilla extract due to its intense vanilla flavor.
  • Granulated Sugar: This is for a cinnamon sugar topping, mimicking the flavors of a apple cider donut.
  • Butter: Unsalted butter at room temperature is what you will want.

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Tips For Making These Cupcakes

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Mini Apple Cider Cupcakes
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Mini Apple Cider Cupcakes

Recipe by BrendaCourse: DessertDifficulty: Easy

Hello Fall! These Mini Apple Cider Cupcakes have all the flavors of fall wrapped up in a bite sized cupcake.

Ingredients

  • For The Reduced Cider

  • 3 Cups of Apple Cider

  • For The Cupcakes

  • 1 1/2 Cup All Purpose Flour

  • 3/4 Cup Light Brown Sugar

  • 1/2 Teaspoon baking powder

  • 1/4 Teaspoon baking soda

  • 1/2 Teaspoon Ground Cinnamon

  • 1/4 Teaspoon Ground Nutmeg

  • 1/4 Teaspoon salt

  • 1/2 Cup of Avocado Oil or neutral oil

  • 1 Egg

  • 2 Teaspoons Pure Vanilla Extract

  • 3/4 Cup reduced cider reserve the rest for brushing on the cupcakes

  • For The Cinnamon Sugar

  • 1/2 Cup Granulated Sugar

  • 1 Teaspoon ground cinnamon

  • For The Cinnamon Buttercream

  • 1 Cup unsalted butter, at room temperature

  • 1/2 Cup light brown sugar

  • 1 1/2 Teaspoons pure vanilla extract

  • 1 1/2 Teaspoon ground cinnamon

  • 3 To 4 Cups powdered sugar

Directions

  • Start by placing the apple cider in a small saucepan over medium heat and simmer until reduced to 1 Cup. Once reduced, remove from heat and set to the side to cool completely. You will need 3/4 cup for blending into the cupcake batter and 1/4 cup for brushing the tops of the cooled cupcakes.
  • To make the cupcakes, preheat the oven to 350º. Line a mini cupcake baking tray with paper liners and set to the side.
  • In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt until combined.
  • In a separate bowl whisk together the oil, egg, 3/4 cup reduced cider and vanilla until combined. Add to the dry ingredients and mix using a hand mixer until incorporated.
  • Fill the prepared cupcake tray to 3/4 full and bake for 12 minutes or when toothpick inserted in the center of one of the cupcakes comes out clean. Remove from oven and place on a wire rack to cool completely.
  • To a small bowl, whisk together the granulated sugar and the ground cinnamon until incorporated. Brush the tops of the cooled cupcakes with the remaining reduced cider then dip in the cinnamon sugar.
  • To make the frosting, beat the butter, brown sugar, cinnamon, and vanilla in the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl, using a hand mixer until combined. Add the powdered sugar and continue mixing until smooth and creamy.
  • Place frosting in a piping bag fitted with a star tip. Pipe a small amount of frosting on top of each cupcake and serve.
  • Enjoy.