Apple Cider Cupcakes With Cider Cream Cheese Icing Recipes

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!

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.

Steps:

• Make the cupcakes:
• In a large saucepan boil the cider until it is reduced to about 1 1/2 cups and let it cool. In a large bowl with an electric mixer beat together the shortening and the sugar until the mixture is fluffy and beat in the eggs, 1 at a time. Into the bowl sift together the flour, the cloves, the cinnamon, the baking soda, and a pinch of salt, stir in the reduced cider, and combine the mixture well. Divide the batter among 18 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 375°F. oven for 25 minutes, or until a tester comes out clean. Transfer the cupcakes to a rack, let them cool in the tins, and remove them from the tins.
• Make the icing:
• In a saucepan boil the cider until it is reduced to about 1/4 cup and let it cool. In a bowl with an electric mixer beat together the cream cheese, the confectioners' sugar, the reduced cider, and a pinch of salt until the icing is smooth.
• Spread each cupcake with some of the icing.