Go Back
- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - ¾ cup apple cider - 1 cup peeled and diced apples (like Granny Smith or Honeycrisp) - ½ cup unsalted butter - 1 cup brown sugar - ¼ cup heavy cream - 1 teaspoon vanilla extract - 2 cups powdered sugar You can swap all-purpose flour with whole wheat flour for a healthier option. If you want less sugar, use a sugar substitute. Applesauce can replace butter for a lighter cupcake. For those who can't have eggs, a flaxseed mix works well. Use dairy-free butter and cream for a vegan frosting. If you cannot find apple cider, try using apple juice instead. Start by preheating your oven to 350°F (175°C). This step ensures even baking. Line a muffin tin with cupcake liners. This keeps your cupcakes from sticking. In a medium bowl, whisk together these dry ingredients: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger Mix until well combined. This blend gives the cupcakes their spiced flavor. In a large bowl, cream together: - ½ cup unsalted butter, softened - 1 cup granulated sugar Beat until light and fluffy. This step adds air for a soft texture. Add in two large eggs, one at a time. Mix well after each addition. Stir in 1 teaspoon of vanilla extract. This adds depth to the flavor. Gradually add the dry mixture to the wet ingredients. Alternate with ¾ cup of apple cider. Mix until just combined. Be careful not to overmix. Gently fold in 1 cup of peeled and diced apples. Use Granny Smith or Honeycrisp for a nice tartness. Ensure they are evenly distributed in the batter. Divide the batter among the liners. Fill each about two-thirds full to allow for rising. Bake for 18-20 minutes. Check for doneness by inserting a toothpick in the center. It should come out clean. Once baked, let the cupcakes cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. This prevents soggy bottoms. For the caramel frosting, melt ½ cup of unsalted butter in a saucepan over medium heat. Stir in 1 cup of brown sugar and ¼ cup of heavy cream. Stir continuously until it begins to boil. Once boiling, let it cook for 2 minutes. Remove from heat and stir in 1 teaspoon of vanilla extract. This makes the frosting rich and flavorful. Allow the caramel mixture to cool slightly. Gradually whisk in 2 cups of powdered sugar until smooth and creamy. This gives the frosting a perfect texture. Once the cupcakes are cool, frost them generously with the caramel frosting. Enjoy the delightful blend of flavors! To make perfect spiced apple cider cupcakes, follow these tips: - Use fresh spices: Fresh spices enhance the flavor. Old spices lose their punch. - Room temperature ingredients: Make sure your butter and eggs are at room temperature. This helps them mix well. - Don’t overmix: Mix just until combined. Overmixing can make cupcakes tough. - Fill liners correctly: Fill each cupcake liner about two-thirds full. This allows room for rising. - Check doneness: Use a toothpick to test for doneness. It should come out clean. Creating a smooth caramel frosting is simple with these tricks: - Use medium heat: Cook the caramel over medium heat to prevent burning. - Stir constantly: Keep stirring as it cooks. This helps blend the butter, sugar, and cream. - Cool before mixing: Let the caramel cool slightly before adding powdered sugar. This helps achieve a creamy texture. - Adjust thickness: If frosting is too thick, add a splash of cream. If too thin, add more powdered sugar. Make your cupcakes shine with these ideas: - Dust with cinnamon: A light sprinkle of cinnamon adds visual flair. - Top with apple slices: A small slice of apple on each cupcake is a lovely touch. - Drizzle with caramel: A drizzle of caramel sauce creates a decadent look. - Serve on a beautiful platter: A nice platter adds to the overall presentation. - Pair with drinks: Enjoy these cupcakes with spiced tea or hot cider for a cozy treat. {{image_2}} If you want to switch up the frosting, try cream cheese frosting. It adds a tangy taste that pairs well with the sweetness of the cupcakes. Another option is whipped cream. It creates a light and airy texture. You could also use chocolate ganache. This rich frosting brings a bold flavor. Each option offers a unique twist to the classic caramel frosting. You can change the flavors in these cupcakes to suit your taste. Try adding a splash of orange or lemon zest for a citrus twist. You could also mix in some chopped nuts for crunch. Walnuts or pecans work great. For a spicier kick, add more ginger or a pinch of cloves. Even swapping out the apples for pears can create a fun new flavor. For those with dietary needs, you can make simple swaps. Use gluten-free flour to make these cupcakes gluten-free. Replace the sugar with a sweetener like maple syrup for a healthier option. If you need a dairy-free treat, use coconut oil instead of butter and a dairy-free milk. These changes keep the cupcakes tasty while accommodating different diets. You can store your spiced apple cider cupcakes in an airtight container. Keep them at room temperature for up to three days. If you want to keep them longer, place them in the fridge. Chilling helps keep the freshness and flavor intact. Just remember to bring them back to room temp before serving for the best taste. To freeze the cupcakes, let them cool completely first. Wrap each cupcake tightly in plastic wrap. Then place them in a freezer-safe bag or container. They can stay frozen for up to three months. When you are ready to enjoy them, thaw them in the fridge overnight. This keeps them moist and delicious. Store leftover caramel frosting in an airtight container in the fridge. It will last about a week. When you want to use it again, let it sit at room temperature for about 30 minutes. If it hardens, you can gently rewhip it to make it smooth again. Avoid leaving it out too long, as it can spoil quickly. You can tell when the cupcakes are done by inserting a toothpick into the center. If it comes out clean, they are ready. The tops should look golden and slightly springy. Overbaking can make them dry, so keep an eye on them as they bake. Yes, you can make the cupcakes ahead of time. Once cooled, store them in an airtight container. They will stay fresh for up to three days. You can frost them just before serving for the best texture and flavor. If you don’t have apple cider, you can use apple juice or a mix of water and lemon juice. This will give you a similar flavor. However, the spice notes may not be as strong, so consider adding a bit more cinnamon or nutmeg for depth. Caramel frosting can last about one week in the fridge. Store it in an airtight container. Before using, let it sit at room temperature to soften. You can also rewhip it for a smooth texture before frosting your cupcakes. You learned about the best ingredients for cupcakes and caramel frosting. I shared tips for baking perfect treats and how to adapt recipes. You also found storage info to keep them fresh. Remember, baking is fun and allows you to be creative. Use the variations to make your cupcakes unique. Enjoy every bite you create, and share your tasty results!

Spiced Apple Cider Cupcakes with Caramel Frosting

Indulge in the delightful flavors of fall with these Spiced Apple Cider Cupcakes topped with luscious Caramel Frosting. Perfectly spiced and filled with tender apples, these treats are a must-bake for any occasion. From the fluffy cupcake to the creamy frosting, each bite is packed with warmth and sweetness. Click through to discover the full recipe and create these scrumptious cupcakes that will impress family and friends!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

¾ cup apple cider

1 cup peeled and diced apples (such as Granny Smith or Honeycrisp)

For the Caramel Frosting:

½ cup unsalted butter

1 cup brown sugar

¼ cup heavy cream

1 teaspoon vanilla extract

2 cups powdered sugar

Instructions
 

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.

      In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

        Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

          Gradually add the dry ingredient mixture to the wet ingredients, alternating with the apple cider, and mix until just combined.

            Gently fold in the diced apples, ensuring they are evenly distributed within the batter.

              Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

                Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

                  For the Caramel Frosting:

                    In a saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream, continuously stirring until the mixture begins to boil.

                      Allow the mixture to boil for 2 minutes, then remove from heat. Stir in the vanilla extract.

                        Let the caramel mixture cool slightly, then gradually whisk in the powdered sugar until smooth and creamy.

                          Once the cupcakes have cooled completely, frost them generously with the caramel frosting.

                            Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 12 cupcakes

                              - Presentation Tips: Dust the top of the frosted cupcakes with a sprinkle of cinnamon for added flair, and top each cupcake with a small slice of apple and a drizzle of extra caramel sauce for an elegant finish.