Cider Cupcakes Recipes

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CIDER CUPCAKES



Cider Cupcakes image

Nothing says fall better than apples! Use Betty Crocker™ Super Moist™ yellow cake mix, apple cider and grated apple to bake these delicious cupcakes - perfect dessert recipe!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 24

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 cup grated peeled apple
1/2 teaspoon apple pie spice
4 oz (half of 8-oz package) cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1/2 teaspoon vanilla
1 cup apple cider
24 red apple chips (from 2.5-oz bag)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Gently stir in apple and apple pie spice. Divide batter evenly among muffin cups.
  • Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • In large bowl, beat cream cheese and butter with electric mixer on medium speed until creamy. On low speed, gradually beat in powdered sugar until smooth. Stir in vanilla. Frost cupcakes.
  • In small saucepan, heat cider to boiling over medium-high heat. Boil uncovered 20 minutes or until reduced to 1/4 cup. Drizzle cider over cupcakes. Cool 10 minutes. Top each cupcake with 1 apple chip.

Nutrition Facts : Calories 210, Carbohydrate 31 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 170 mg

APPLE CIDER CUPCAKES RECIPE BY TASTY



Apple Cider Cupcakes Recipe by Tasty image

Here's what you need: brown sugar, granulated sugar, kosher salt, olive oil, vanilla extract, large eggs, baking soda, ground cinnamon, all purpose flour, apple cider, unsalted butter, cream cheese, powdered sugar, cinnamon, apple cider, vanilla

Provided by Alix Traeger

Categories     Bakery Goods

Yield 12 cupcakes

Number Of Ingredients 16

⅔ cup brown sugar, packed
⅓ cup granulated sugar
½ teaspoon kosher salt
½ cup olive oil
1 teaspoon vanilla extract
2 large eggs
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
1 ½ cups all purpose flour
¾ cup apple cider, see recipe or use store-bought
½ cup unsalted butter, 1 stick, room temperature
8 oz cream cheese, room temperature
2 cups powdered sugar, sifted
½ teaspoon cinnamon, plus more for topping
2 tablespoons apple cider, see recipe or use store-bought
2 teaspoons vanilla

Steps:

  • Preheat the oven to 350°F (180°C).
  • In a large bowl, whisk together the brown sugar, granulated sugar, salt, olive oil, and vanilla.
  • Whisk in the eggs, 1 at a time, until fully incorporated.
  • Add the baking soda, cinnamon, half of the flour, and half of the cider and whisk to combine.
  • Add the remaining flour and the rest of the cider and whisk until completely combined.
  • Line a 12-cup muffin tin with paper liners. Pour the batter into the muffin tin, filling each cup about ⅔ full.
  • Bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.
  • Make the frosting: In a large bowl, cream the butter and cream cheese together with an electric hand mixer until light and fluffy, about 5 minutes.
  • Add the powdered sugar in 3 to 4 additions, mixing in between each until incorporated.
  • Add the cinnamon, apple cider, and vanilla and mix to combine.
  • Transfer the frosting to a piping bag or zip-top bag.
  • Pipe the frosting onto the cupcakes. Top with a sprinkle of cinnamon.
  • Enjoy!

Nutrition Facts : Calories 428 calories, Carbohydrate 51 grams, Fat 23 grams, Fiber 0 grams, Protein 3 grams, Sugar 40 grams

APPLE CIDER CUPCAKES



Apple Cider Cupcakes image

A simple, tasty fall treat--these cupcakes are easy to make and use basic pantry staples.

Provided by RainbowJewels

Categories     Desserts     Cakes     Cupcake Recipes

Time 1h10m

Yield 12

Number Of Ingredients 14

⅔ cup brown sugar
½ cup butter, melted
⅓ cup white sugar
2 eggs
1 ½ cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
¼ teaspoon salt
¾ cup apple cider
2 teaspoons vanilla extract
4 ounces cream cheese, softened
4 tablespoons butter, softened
1 ½ cups powdered sugar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Mix together brown sugar, melted butter, and white sugar in a stand mixer until thoroughly combined. Add eggs and mix well. Add flour, cinnamon, baking soda, and salt; mix until combined. Add apple cider and vanilla extract and beat on high speed for 2 minutes. Divide batter evenly into the prepared muffin cups.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
  • While cupcakes are cooling, combine cream cheese and softened butter in the bowl of a stand mixer and beat until blended. Add powdered sugar and vanilla extract; beat until frosting is creamy. Top cooled cupcakes with frosting.

Nutrition Facts : Calories 328.9 calories, Carbohydrate 43.8 g, Cholesterol 71.9 mg, Fat 15.8 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 9.7 g, Sodium 279.3 mg, Sugar 30.8 g

HARD CIDER CUPCAKES



Hard Cider Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h

Yield 9 cupcakes

Number Of Ingredients 11

Two 12-ounce bottles hard cider
1/2 cup sugar
Nonstick cooking spray, for spraying the cupcake liners
1 stick unsalted butter, at room temperature
2 large eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3 tablespoons apple butter
2 tablespoons sour cream

Steps:

  • Put the cider in a saucepan, bring to a simmer and cook until reduced to 3/4 cup, about 20 minutes. Remove 1/4 cup of the reduced cider and reserve. Add 3 tablespoons of the sugar to the saucepan with the remaining 1/2 cup cider. Heat to combine and set aside.
  • Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with 9 liners and spray with nonstick cooking spray.
  • Using a stand mixer fitted with a paddle attachment, cream the butter and remaining 5 tablespoons sugar until fluffy, 2 to 3 minutes. Add the eggs one a time, stirring between each addition, followed by the vanilla extract. Beat until smooth.
  • Combine the flour, baking soda and salt in a medium bowl. Add half the flour mixture to the creamed butter, then add in the apple butter, sour cream and reserved 1/4 cup hard cider and combine again. Add the remaining flour and beat until just combined. Divide the batter among the 9 liners and cook until a toothpick comes out clean, about 20 minutes.
  • While the cupcakes are still warm, brush the tops with the remaining 1/2 cup hard cider-sugar mixture.

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