Apple cupcakes are made with reduced apple cider and rolled in cinnamon sugar. They’re frosted with apple cider buttercream and apple cider caramel sauce.

apple cider



granulated sugar salted butter heavy cream reduced apple cider



brown sugar AP flour fine sea salt apple cider unsalted butter vanilla bean paste

AP flour light brown sugar cinnamon nutmeg baking powder baking soda fine sea salt canola oil egg vanilla bean paste reduced apple cider




granulated sugar cinnamon

STEP 1: For the reduced apple cider, bring the apple cider to a simmer over med-low heat for about 30 minutes until it’s reduced down to 1 cup.

STEP 2: For the caramel, make homemade salted caramel sauce with 1/4 cup of heavy cream and 1/4 cup of reduced apple cider. Cool in a heat safe jar.

STEP 3: For the buttercream, whisk brown sugar, flour and salt in a saucepan. Slowly pour in the apple cider while whisking.

STEP 4: Place the saucepan over medium heat and stir continuously as it thickens. Pour into a heat safe container and cover. Allow to cool.

STEP 5: For the cupcakes, whisk flour, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Add the oil, egg and vanilla extract.

STEP 6: Add the cooled reduced apple cider and mix just until smooth. Fill a lined muffin tin about 3/4 full of batter in each cupcake liner.

STEP 7: Bake for 18 min at 350F. Remove them from the oven and allow them to sit in the pan for 10 min before moving them to the cooling rack.

STEP 8: For the cinnamon sugar, combine sugar and cinnamon in a bowl. Remove the cupcakes from the liners and toss them in cinnamon sugar.

STEP 9: For the finish buttercream, whisk butter at full speed until pale and fluffy. Add the cooled custard in 4 increments. Add vanilla and mix.

STEP 10: To assemble, frost the cupcakes. Top with a drizzle of cooled apple cider salted caramel sauce. Serve fresh or just slightly chilled.

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