These moist Apple Cider Cupcakes made from scratch are a delicious fall dessert recipe that look so festive with thin apple slices on top.
I have been addicted to Honeycrisp apples recently.
They make my world go ’round. And when things make my world go ’round, I make them into cupcakes, just because I can.
I wish I could infuse apple cider flavoring into everything, because it’s just so good!
I tried to make apple cider cookie bars.
I failed. Twice.
I think that’s part of the reason I like cupcakes so much – you can tweak the recipe quite a bit without ruining the integrity of the cupcake.
That bodes well for me since I can never leave recipes alone (I blame my mother for that one!), but that also means that the flavors can be so much more versatile!
So, I give you the Apple Cider Cupcake.
I added just a hint of cinnamon and nutmeg, because I really wanted the apple cider flavor to be the star, and I think it was a success!
This little guy is packed with fluffy, moist (my two favorite cupcake adjectives!), apple goodness.
And, of course, I had to use some Honeycrisp apple as
This was actually the second cupcake I baked this weekend (the first one will be shared soon), but this one was prettier, so I’m sharing it first.
- 1/2 cup (1 stick) butter, softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups apple cider
- 1/4 tsp nutmeg
- 1/2 tsp ground cinnamon
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- Preheat oven to 350 degrees.
- Cream butter and sugar for about 5 minutes.
- Beat in vanilla and egg.
- Mix in apple cider.
- In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
- Stir dry ingredients into batter, just until combined.
- Bake 18-25 minutes.