Apple Cider Cupcakes
This week we’re bringing you something a little different. In celebration of fall, we thought we’d do an apple cider cupcake. Of course, we wouldn’t be Sweet and Stout if it didn’t involve a little alcohol, so, we present to you these hard apple cider cupcakes made with Fish Brewing Company’s Spire Mountain Dark & Dry Apple Cider. That’s a long name for a delicious hard apple cider.
Fall is our favorite time of year, so this cupcake is fitting for the season. These cupcakes are dense, delicious, and filled with all the fall spices you’d expect – cinnamon, nutmeg, and cloves. They all compliment the cider very well. For the frosting we created an apple butter cream that turned out so thick, I could barely get it through our cake decorator.
Interested in giving these a try? Well, here’s the recipe!
- 1 cup butter
- 2 cups sugar
- 4 eggs, one at a time
- 2 cups flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1 1/2 tsp pumpkin pie spice
- 2/3 cup hard apple cider
- 1 tsp vanilla extract
- Preheat oven to 350 degrees.
- In large bowl, combine butter and sugar until creamy. Add eggs, one at a time and mix well after each.
- Combine flour, salt, baking powder and spice in separate bowl, stir with whisk, set aside.
- Measure out cider and add 1 teaspoon of vanilla to it.
- Add dry ingredients alternating with cider mixture to batter. Start and end with dry ingredients.
- Scoop batter into lined cupcake papers – 3/4 way full.
- Bake in preheated oven for 23 – 25 minutes, or until toothpick in center comes out clean. Let cool in the pan for 5 minutes, then remove.
- Makes about 20 cupcakes.
Apple Butter Frosting:
- 1/4 cup butter
- 1/4 cup apple butter (you can usually find this near the jelly & peanut butter aisle in the grocery store)
- 3/4 cup brown sugar
- 2 tbls milk
- 2 tsp cinnamon
- 1.5 cup powdered sugar
- Melt the butter in a sauce pan, add apple butter and brown sugar.
- Bring it to a boil until sugar is dissolved, should be a couple minutes. Keep at a medium heat.
- Add milk and cinnamon, stirring until dissolved.
- Remove from heat and set aside to cool.
- After frosting has cooled to room temperature, add powdered sugar, 1/2 cup at a time and mix with electric mixer. After all the sugar is in, place in the refrigerator until the frosting reaches the desired thickness. Frost cupcakes when they are completely cooled.