For the Cupcakes
- 240 grams (1 cup) spiced apple cider
- 240 grams (2 cups) all purpose flour
- 1 3/4 tsp baking powder
- 1/2 tsp salt
- 1 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 50 grams (1/4 cup) granulated sugar
- 159 grams (3/4 cup) light brown sugar
- 99 grams (1/2 cup) vegetable oil
- 102 grams (scant 1/2 cup or 1 3.9 oz container) applesauce
- 1 egg
- 1 egg yolk
- 1 tsp Nielsen Massey Madagascar Bourbon Pure Vanilla Extract
For the Vanilla Buttercream
Directions
For the Cupcakes
- Add cider to a pan and heat over medium heat until its reduced down to 120 grams (1/2 cup).
- Transfer cider to a bowl and let cool completely at room temperature.
- Preheat oven to 350o F.
- In a large bowl, whisk together the flour, baking powder, salt, and spices and set aside.
- In a stand mixer fitted with a paddle attachment, mix both sugars, oil, and applesauce until combined.
- Add egg, egg yolk, and vanilla extract, scraping down the sides of the bowl with your spatula as needed.
- With the mixer on low, slowly add the flour mixture followed by the reduced and cooled apple cider and mix just until combined.
- Line a cupcake pan with 12 cupcake liners and carefully divide the batter evenly among them.
- Bake for 21-23 minutes until a toothpick inserted into the center of the cupcakes comes out clean.
- Cool for 5-10 minutes in the pan before gently pulling the cupcakes out of the pan to cool completely on a cooling rack.
For the Vanilla Buttercream
- In a stand mixer fitted with a paddle attachment or with a handheld mixer, cream together the butter and cream cheese on medium speed until smooth.
- With the mixer on low, slowly add in the powdered sugar by the spoonful followed by the vanilla extract.
- Scrape down the sides of the bowl and mix just until combined. Transfer frosting to a piping bag with a large round piping tip like Ateco #807.
- While holding the piping bag above the middle of the cupcake pipe a dollop of frosting, releasing as you pull upward.
- Starting at the outside rim of the cupcake, begin to pipe the frosting in a clockwise motion, moving towards the center as you go and using the dollop of frosting in the center to help add height.
- Repeat this process with the remaining cupcakes. If at any point your frosting becomes too soft place it in the fridge to chill for 5-10 minutes at a time.
Notes
These cupcakes can be placed in an airtight container and kept in the fridge for up to four days.
Recipe by @marisabakes
For the Cupcakes
- 240 grams (1 cup) spiced apple cider
- 240 grams (2 cups) all purpose flour
- 1 3/4 tsp baking powder
- 1/2 tsp salt
- 1 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 50 grams (1/4 cup) granulated sugar
- 159 grams (3/4 cup) light brown sugar
- 99 grams (1/2 cup) vegetable oil
- 102 grams (scant 1/2 cup or 1 3.9 oz container) applesauce
- 1 egg
- 1 egg yolk
- 1 tsp Nielsen Massey Madagascar Bourbon Pure Vanilla Extract
For the Vanilla Buttercream
Directions
For the Cupcakes
- Add cider to a pan and heat over medium heat until its reduced down to 120 grams (1/2 cup).
- Transfer cider to a bowl and let cool completely at room temperature.
- Preheat oven to 350o F.
- In a large bowl, whisk together the flour, baking powder, salt, and spices and set aside.
- In a stand mixer fitted with a paddle attachment, mix both sugars, oil, and applesauce until combined.
- Add egg, egg yolk, and vanilla extract, scraping down the sides of the bowl with your spatula as needed.
- With the mixer on low, slowly add the flour mixture followed by the reduced and cooled apple cider and mix just until combined.
- Line a cupcake pan with 12 cupcake liners and carefully divide the batter evenly among them.
- Bake for 21-23 minutes until a toothpick inserted into the center of the cupcakes comes out clean.
- Cool for 5-10 minutes in the pan before gently pulling the cupcakes out of the pan to cool completely on a cooling rack.
For the Vanilla Buttercream
- In a stand mixer fitted with a paddle attachment or with a handheld mixer, cream together the butter and cream cheese on medium speed until smooth.
- With the mixer on low, slowly add in the powdered sugar by the spoonful followed by the vanilla extract.
- Scrape down the sides of the bowl and mix just until combined. Transfer frosting to a piping bag with a large round piping tip like Ateco #807.
- While holding the piping bag above the middle of the cupcake pipe a dollop of frosting, releasing as you pull upward.
- Starting at the outside rim of the cupcake, begin to pipe the frosting in a clockwise motion, moving towards the center as you go and using the dollop of frosting in the center to help add height.
- Repeat this process with the remaining cupcakes. If at any point your frosting becomes too soft place it in the fridge to chill for 5-10 minutes at a time.
Notes
These cupcakes can be placed in an airtight container and kept in the fridge for up to four days.
Recipe by @marisabakes
