Description
Indulge in the perfect autumn treat with these tender apple cider cupcakes. Infused with a concentrated reduction of apple cider and warm spices, these cupcakes offer a deep, authentic orchard flavor. The addition of sour cream ensures a moist, velvety crumb, while the lack of fresh fruit pieces creates a smooth, elegant texture. These cupcakes are the ultimate seasonal staple for any fall gathering.
Ingredients
2 cups apple cider (reduced to 1/2 cup)
1.5 cups all-purpose flour
1 cup dark brown sugar, packed
1/2 cup unsalted butter, softened
1/4 cup full-fat sour cream
2 large eggs, room temperature
1.5 tsp baking powder
1.5 tsp ground cinnamon
Instructions
Simmer apple cider in a saucepan over medium heat until reduced to 1/2 cup, about 15 minutes, then cool completely.
Preheat oven to 350°F and line a cupcake tin.
Cream together the softened butter and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and cinnamon.
Gradually add the dry ingredients to the butter mixture, alternating with the cooled apple cider reduction.
Fold in the sour cream until the batter is smooth.
Divide batter into cupcake liners and bake for 20 minutes or until a toothpick comes out clean.
Notes
Ensure the cider reduction is completely cool before mixing into the batter to prevent the butter from melting prematurely. Store in an airtight container at room temperature for up to 3 days to maintain moistness.
- Prep Time: 20
- Cook Time: 20
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 22g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg